Up until now I’ve always rejected “Hawaiian” pizzas. Canadian bacon (aka wanna-be bacon) and I have never gotten along and therefore I never eat Canadian bacon and pineapple pizza, which is 99.9% of the Hawaiian pizzas on any given menu. Finally, though, I changed my tune. I guess the combination of homemade dough + slow cooked pork + fresh cut pineapple finally did it for me. And I mean really did it for me to the point where, if I could only eat this kind of pizza for the rest of my life I would absolutely be ok with it (as long as once in a while I could have a mushroom and onion truffled cream sauce pizza).
Inspiration for this pizza was basically handed to me on a silver platter when Nicolas Hortense reached out and asked if I was interested in doing a recipe collaboration using his pulled pork. I gave his recipe a try and decided then and there that I will never need to find another pulled pork recipe for the rest of my life. Combined with Giada’s pizza dough, all of a sudden every other homemade pizza I had ever attempted seemed ridiculously inadequate.
Shamelessly I will admit, that, in the past two weeks I have made three of these pizzas and still I am craving more at this very moment. It’s all in the name of “recipe development” and “I have to do this for my job.” I even wear a constant reminder of my experimentation (aka a terrible burn on my arm) from treating my second-hand oven like a commercial pizza oven. Let me assure you that 500 degrees does not feel very good to the skin. But it’s all worth it. The burn and the effort in the kitchen are outweighed by my newfound pizza obsession. And you don’t even have to burn yourself like I did to experience Hawaiian pizza bliss.
makes one round 14″ pizza
3/4 cup warm water (105F to 115F)
1 envelope (1/4 ounce) active dry yeast
2 cups (260 grams) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil, plus extra to oil the rising bowl
12 ounces fresh mozzarella, cut into small rounds or wedges
1 generous cup pulled pork with sauce
1 jalapeño pepper, de-seeded and diced
1/4 cup cilantro, chopped
1/4 cup green onion, chopped
1 cup chopped pineapple
Make pulled pork (see hyperlink directly above). A couple notes: I cooked my bone-in pork shoulder (3.9lbs) for 2hrs 15min at 300 degrees F (149 celsius). Nicolas’ recipe recommends 140 celsius (284 degrees F) and 3-4 hours of cook time. Whatever your method and oven temperature, be sure to check on your pork periodically (with a thermometer) so as not to overbake.
When the pulled pork is about one hour from being done, make your dough. Brush the inside of a large bowl with olive oil and set aside. Pour your warm water into a bowl gently mix in your yeast. Let it stand for a few minutes, until “poofed,” while you prepare your flour mixture. Using a stand mixer (with a dough hook if you have one), combine your flour, sugar, and salt. Add in your yeast mixture and 3 tablespoons olive oil; mix gently until dough forms a sticky ball. Knead for one minute on a lightly floured surface and transfer to the oiled bowl. Cover the bowl and let your dough rise in a draft-free area for approximately 1 hour or until doubled in size.
When you are ready to assemble the pizza, roll out your dough onto a large pizza stone or large baking sheet (I used a 15″ pizza stone and rolled my dough to a 14″ diameter). Drizzle the dough lightly with olive oil and evenly place mozzarella on top. Leaving one inch of space at the edge of your dough, evenly spread on the 1 cup of pulled pork and sauce. Finally, sprinkle the jalapeño, cilantro, green onion, and pineapple on top.
Bake your pizza at 500 degrees for 10-12 minutes, until crust begins to brown (you may want to stick an empty baking sheet underneath the pizza to catch any stray drips).