Hawaiian Pizza

hawaiian-pizza_lg1

Here’s a pizza of mixed descent – Italian by origin and Hawaiian by name (even though apparently Hawaiian pizza was devised in Canada – lol). But, regardless of who dreamed it up, we’re forever grateful here in Down Under land – it’s our most popular pizza.

As far as I’m concerned though, pizza must, must, must have a thin, crisp base (the way the Italians make it). None of this over-the-top deep-dish, cheese-filled stuff for me. Nup, to my mind a good pizza is a marriage between a plain, crisp crust and simple, flavoursome toppings.

I basically followed Michelle Southan’s recipe at Taste.com.au, but subbed in the crust and tomato sauce (passata) components from the Pizza Margherita recipe I made a few months ago. The result was totally delicious and it was wolfed down in minutes – that I actually managed to take a photo of it is a minor miracle.


HAWAIIAN PIZZA

Makes two large pizzas (serves 4-6)

Ingredients: (Click here for unit converter)

For the base:

  • 300g bread flour (I used organic, stone-ground flour) *See note below for using white spelt flour instead
  • 1 tsp instant yeast (from a sachet or a tub)
  • 1 tsp salt
  • 200ml warm water
  • 1 Tbsp olive oil, plus extra for drizzling

For the Passata:

  • 2 Tbsp olive oil
  • 1 large onion (finely chopped)
  • 2 cloves garlic (minced or finely chopped)
  • 2 x 400g can whole peeled tomatoes
  • 4 tsp tomato paste
  • 2 tsp sugar (optional)
  • Handful of mixed, fresh herbs (such as oregano, basil, thyme, rosemary), or you can use dried
  • Salt & pepper to taste

For the topping:

  • 110g coarsely grated mozzarella (I used more as I love cheese!)
  • 200g shaved ham
  • 400g fresh pineapple, peeled, quartered lengthways, thinly sliced crossways (I used a can of pineapple chunks in juice, which I sliced up more finely)
  • 1 small green capsicum (green bell pepper), seeded, coarsely chopped

Method:

  1. For the Passata:Heat oil in a large pan over medium heat. Add the onion and garlic and cook until softened. Add the tinned tomatoes, tomato paste, sugar, herbs and salt and pepper. Cook gently, stirring occasionally, for about 10-15 minutes or until the sauce reduces and thickens. Taste and adjust seasoning as required. Put aside while you make the pizza bases.
  2. Heat oven to 230°C (445°F) and put a baking sheet (or pizza stone) onto the baking tray on the middle shelf. The pre-heated baking sheet or pizza stone will help crisp up the base.
  3. For the pizza bases:Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in the warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for approx. 5 mins or until smooth. Halve the dough and shape into two balls. If not using immediately, put aside and cover with a tea-towel (it doesn’t need to rise, as it’s a thin crust anyway).
  4. On a floured surface, roll out the dough into 2 large thin rounds (about 25cm across), using a rolling pin. Lift the rounds onto 2 lined baking sheets. Smooth sauce over each base with the back of a spoon. Scatter with half of the mozzarella. Top with ham, pineapple and capsicum. Sprinkle with the remainder of the mozzarella.
  5. Put one pizza on top of the preheated baking sheet or pizza stone**. Bake for around 15-20 mins until the mozzarella is melted and the base is crisp. Put it in the oven warmer while you repeat the process with the other pizza. Let them cool for a couple of minutes and serve.

Notes:

*You can easily use white spelt flour instead of wheat-based flour in this recipe. Simply reduce the amount of warm water to 180ml.

**If you’re able to, you can always cook both pizzas at the same time, swapping them around half way through for even cooking.


Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting

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