Until very recently, I would avoid Hawaiian pizza like the plague. I never understood it’s appeal. 1) Fruit on pizza? Gross. 2) How does the combination of Canadian bacon and canned pineapple equal Hawaiian? However, my husband and I have gotten more adventurous in our pizza making (and eating), so I thought I would give the “traditional” Hawaiian pizza a makeover. And frankly try to make it more Hawaiian.
To achieve a good pizza, you need to start with a good foundation. After a couple years, I think I have finally found my perfect pizza dough recipe and technique (I will a full pizza dough post in the near future). I always make whole wheat pizza dough to try to be a bit healthier, but you can always substitute all purpose flour if you so desire.
Once the pizza dough has risen, rolled out, and pre-baked, it’s time to add on the toppings. For our Hawaiian pizza I used Teriykai sauce, slow cooked pork using the Skinny Taste’s Kalua Pig recipe, fresh pineapple, and a little red onion and cilantro.
Because I pre-bake the crust to get the bottom crispy, once the toppings are on, the pizza doesn’t take long to cook. For the last 2 minutes of baking, I turn the broiler on to get the cheese nice and bubbly and onions and pineapple a bit caramelized.
My husband and I were so incredibly pleased with this pizza and we will definitely make it again. I will add more pineapple to it next time. It really helps balance out the salty pork, and guess what. Fruit on pizza isn’t that gross after all.