HAWAIIAN BRUNCH PIZZA
The great escape! You're off to Hawaii when you serve up this pizza topped with pineapple, bell pepper, cheese and bacon.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Grease 12-inch pizza pan.
- Mix Bisquick and hot water until soft dough forms. Press dough in pizza pan, using fingers dusted with Bisquick; pinch edge to form 1/2-inch rim. Bake 10 minutes.
- Mix sour cream, onion salt and eggs; pour over crust. Layer bacon, cheese, pineapple and bell pepper on egg mixture. Bake about 25 minutes or until set. Cool slightly before serving.
Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 120 mg, Fat 2, Fiber 1 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 810 mg
MINI NAAN HAWAIIAN PIZZA
I know there are hardcore Italian pizza eaters out there who vow to never eat a Hawaiian pizza. And although sweet, juicy pineapple and ham may not be traditional pizza, just one time, step outside the box and see what you're missing. It's good, really good, and quick and easy!
Provided by lutzflcat
Categories Main Dish Recipes Pork Ham
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Spread pizza sauce on naan breads and sprinkle with mozzarella cheese. Top with pineapple tidbits, ham, bacon, and red onion. Place on a foil-lined baking sheet.
- Bake in the preheated oven until crust is golden brown and cheese has melted, about 10 minutes.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 33.9 g, Cholesterol 47.6 mg, Fat 12.2 g, Fiber 5.6 g, Protein 21.3 g, SaturatedFat 5.5 g, Sodium 929.6 mg, Sugar 5.6 g
HAWAIIAN STYLE PIZZA
Steps:
- Place the yeast, sugar, and 1 cup of water in a mixing bowl and dissolve the yeast. Add the remaining ingredients except for the cornmeal and mix on slow speed with a dough hook until a ball is formed. Change the speed to medium and mix for an additional 1 to 2 minutes until a sooth and elastic dough is formed. Place the dough in a lightly oiled bowl or pan cover and allow the dough to rest for approximately 4 hours.
- To make the tomato sauce, place all of the ingredients in a mixing bowl, combine well and adjust the seasonings. Let the flavors combine for approximately 30 minutes or longer.
- To make the yellow tomato sauce, combine all of the ingredients into a blender and puree. Adjust the seasoning.
- Preheat oven to 350 degrees F. Rub the pork with the smoke flavoring and sea salt. Using a roasting pan, line the bottom with 1/2 of the leaves and place the pork butt on top. Add the chicken stock, being careful not to pour on top of the pork. Cover with the remaining leaves. Cover tightly with foil and roast for approximately 3 1/2 hours. Cook the pork to a minimum internal temperature of 165 degrees F. When done the pork should shred easily and be very moist.
- To make the pizza, press or roll out the dough to approximately 1/4-inch thick. Transfer the pizza to a pizza peel dusted with cornmeal. Add the yellow tomato sauce and spread evenly. Add the fontina cheese, shredded pork, tomato mixture, and finish with some grated Parmesan. Place pizza in a hot oven turning occasionally until crust is evenly browned and the bottom is golden in color. Remove from oven, slice, and serve.
HAWAIIAN-STYLE SHEET-PAN PIZZA
Pineapple can be a divisive pizza topping - people either love it or hate it. I'm a big fan of all things sweet and salty, so Hawaiian pizza is my go-to. I add a bit of red onion and green bell pepper for a pop of freshness.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield One 11-by-17-inch pizza
Number Of Ingredients 21
Steps:
- Make the dough and let rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl. At the end of the rising time, preheat the oven to 450˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet on a rack in the lower third of the oven.
- Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan.
- Top the dough with the pizza sauce, half of the mozzarella, the Canadian bacon, pineapple, bell pepper and red onion, then sprinkle with the remaining mozzarella.
- Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, 20 to 24 minutes. Let cool slightly, then remove to a cutting board. Top with red pepper flakes.
- Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
- If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
- Combine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.
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