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)
- 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)
- 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.
- Diced bacon flavoured Spam
- Crushed pineapple
- Tomato paste
- 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. 🍍