April 9, 2012
It was rather quiet on this here blog last week, I needed a break, so I took one! It felt good to unwind and do something different for a change. I’ve got a bunch of new recipes and stuff to show off this week.
First up, a new pizza recipe! I just L. O. V. E. pizza. I think I could eat it every day. Seriously. One of my favorite chain pizza places, Jet’s, makes the best Hawaiian pizza. I mimicked their flavor in this recipe.
- 1 ball of pizza dough
- 8 oz. tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 4oz. fresh mozzarella
- Fresh pineapple
- 4oz. Canadian bacon
- 4 slices bacon, cut into 1 inch pieces
Preheat oven to 425 with pizza stone inside to warm up.
Mix up the sauce. I just add the basil, oregano, onion powder, and garlic powder straight into the tomato sauce can and stir it up. I’m lazy like that.
Mix up a batch of pizza dough or buy a frozen ball from the grocery store. Don’t kill yourself if you don’t have time to make it from scratch!
Chop up the pineapple, bacon and canadian bacon.
Fry the bacon in a pan over medium heat until crispy.
Now just because it’s good, toss the Canadian bacon in after removing the bacon.
Remove the Canadian bacon from the pan and let drain on a paper towel.
Pour out the grease from the pan and wipe out the excess grease with a paper towel. Return the pan to high heat and toss in the pineapple to until slightly brown. Remove the pan from the heat.
Slice the mozzarella cheese. No picture of this step…I forgot. 🙂
Roll out the pizza crust. I’ve had the best success by manipulating the dough in my hands to get a fairly large circle then rolling out on a floured surface to get the desired size.
Here is the tricky part. If you’re using a pizza stone, time is of the essence for assembling and transferring the pizza to the stone. If the pizza is left on the cookie sheet/pizza handle too long then it will stick and not slide off properly onto the stone. Move quickly!
Have your cookie sheet/pizza handle dusted with cornmeal and ready to go.
Toss the pizza crust on the sheet and slap on the sauce and toppings as quick as possible.
Gently shake the pizza onto the stone. Bake for 15-20 minutes or until crust is lightly browned.
Look at that beauty!