Hawaiian pizza Yummy Lummy-style 

I’ve now been making a pizza on Friday nights for a few months. I’m grateful to my Italian pizza mentor, GC, who has been helping with flavour combinations for toppings and different ideas.

It’s been a most enjoyable exploration into an area I never thought I’d venture. 

While I remain very much the student, my “big kid” attitude started thinking on Thursday about venturing somewhere beyond the traditional (and possibly acceptable).

Out of respect for GC, I did ask if we’d still be friends if I went out on a limb. Fortunately, GC is a very accommodating soul and agreed we can remain friends. 😊

I’ve noticed on some on-line food forums the thought of pineapple on a pizza stirs up high emotions. I’ve certainly eaten pineapple on pizza before, and I don’t mind it. Given a choice though, like if I’m paying for a pizza or making one, generally, I avoid pineapple. Tonight will be the exception which proves the rule. 😉

Pizza base (bread making machine)

Ingredients

• Water 200 mL
• Olive oil one tablespoon
• Iodised salt one teaspoon
• Caster sugar one teaspoon
• Bread flour 375 g
• Tandaco yeast one sachet (1¾ teaspoons)

Instructions

• Follow the dough making instructions for your machine
• Split the dough into two and put one portion into an airtight container and refrigerate for a week.
• Roll the remaining dough on a lightly floured surface into a 25 cm round for a thin based pizza.
• Place onto a lightly floured baking tray.
• Add selected toppings.
• Bake in a preheated oven at 250 °C for 12–15 minutes.

Toppings

• Diced bacon flavoured Spam
• Crushed pineapple
• Tomato paste
• Mozzarella 
• Gorgonzola
• Baby capsicums

Most people think ham and pineapple when they think of Hawaiian pizza, but for me, Hawaii means Spam. I mean check out my T-shirt. 🍕

I was very happy with how this turned out. It tasted delicious and best part was the gorgonzola contrasting with the sweetness of pineapple. 🍍