Hot Hawaiian Island Pizza
Baking with Steel
Andris Lagsdin with Jessie Oleson Moore
If you’re in the “pineapple does not belong on pizza” camp, maybe this will sway you? It’s a hot take on a classic Hawaiian pizza that adds jalapeño and replaces the ham with crispy bacon. Using a Baking Steel will give you a great crust, but be sure to use fresh pizza dough, whether you make your own or pick it up from a grocery store or pizza shop (some will sell you dough to go). If you need a pizza peel, you can pick one up for under $20 here.
For more Baking Steel recipes (that you can still make without one), get this Sous Vide Egg and Bacon Pizza recipe and this Chicken Parmesan Sandwich recipe.
- 1 ball fresh pizza dough
- flour for dusting
- 1/4 cup tomato sauce
- 2 ounces fresh mozzarella, torn
- 2 ounces fontina, shredded
- 1/2 cup cubed or diced pineapple
- 1 small jalapeño, thinly sliced
- 3 strips bacon, uncooked
1Preheat the Baking Steel in your oven at 500 degrees for 45 minutes.
2Stretch your dough into a 12-inch circle (oblong or oval is also fine). Lightly flour your peel and place the dough on top.
3Set the oven to Broil.
4Evenly distribute the tomato sauce across the top of the pizza, leaving about 1 inch around perimeter for the crust.
5Evenly sprinkle the cheeses over the sauce. Top with the rest of the ingredients, trying to evenly distribute the pineapple, jalapeño, and raw bacon.
6Use a generously floured pizza peel to launch your pizza onto the Baking Steel and bake under the broiler for 2 minutes.
7After 2 minutes, open the oven and use your pizza peel to give the pizza a 180-degree turn. Turn off the broiler, set the oven to its highest temperature, and continue cooking for another 1 to 2 minutes or until the cheese has attained the desired brownness.
8Use your pizza peel to remove the pie from the oven. Slice and serve.
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