Hawaiian Pizza was invented by a Canadian, Sam Panopoulos in 1962. It is also the most popular pizza served in Australia, accounting for 15% of all gross pizza sales. Generally it's tomato sauce based, with ham and pineapple. I'm not sure what percent is sold in the U.S. but my guess is that it probably ranks somewhere in the top 5 behind cheese and pepperoni. Ironically, the frigid weather this week had me thinking a lot about Hawaii! Perhaps Mr. Panopoulos traveled to Hawaii to escape the winter blues and find his inspiration for pineapple pizza.
Here is our rendition of Sam's Hawaiian Pizza.
1 no knead pizza dough
2 slices of pre-cooked bacon
4 oz of tomato sauce
1 cup fresh cut pineapple
4 oz fresh mozzarella cheese
1.At least 2 hours prior to preparing your pizza, allow dough to rest for 2 hours at room temperature. Place Baking Steel on top rack. Pre-heat your oven to 500 degrees or on full throttle.
2. Stretch or roll out dough to a 12 inch cylinder, or any shape will do. Lightly flour your peel and place dough on top.
3. Lighly coat the dough with tomato sauce, then sprinkle chopped bacon, pineapple and fresh mozzarella cheese.
4. Carefully launch pizza onto Baking Steel
5. Bake for 6-8 minutes -
Slice and serve.
1 cup water
1 cup white vinegar
1/2 cup sugar
1 teaspoon of salt
4 or 5 peppers of your choice
Combine the water, vinegar, sugar and salt in a sauce pan and bring to a boil, stirring until the salt and sugar has dissolved. Remove from heat and add sliced peppers and stir for a few seconds until peppers are fully submerged. Allow to cool at room temperature and drain until the peppers are just covered. Store peppers in a covered container for up to 2 months. ( I never get passed one day). These are great on sandwiches or scrambled eggs.