How to make Hawaiian Bacon Pizza
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Isn’t anything with bacon on it better? I mean seriously. This yummy ham and pineapple and green pepper and bacon pizza is delicious. That’s the consensus I got from my test kitchen. My favorite part is the chunks of crisp bacon that dot the top of the pie. That to me is what makes this the best Hawaiian Bacon pizza. It starts with a great base, my pizza dough recipe. I’ve learned something new as well.
Refrigerating Pizza Dough
In the past, from time to time I have made my pizza dough and kept some in the fridge. Now, because I’ve been making almost a pizza a day I’ve realized the pizza dough from the fridge makes a really nice pizza crust. It has a chewier texture and crisps up nicer. When I take it out of the fridge, it is gooey and smelly. Don’t let that put you off. It’s because it’s sat longer that it has a different texture. When I make a batch of pizza dough I rise it once, use part of it and then refrigerate the rest. When I take a knob of it out, I flour it slightly and roll it out on the counter before putting in on a pan or parchment. It doesn’t stretch properly rolling directly on parchment and you’ll be frustrated. Use all refrigerated dough within 5 days. The picture below looks a little like a science experiment. Trust me….it’s great!
Let’s make pizza
- 2 Cups of Mozzarella Cheese. I like to buy it in block form and then shred it, as it melts better
- 1 package of Deli Ham. You want about 10 oz of thinly sliced
- 5 slices of Bacon, cook it first and then chop in larger chunks
- 1/2 Green Pepper sliced thinly
- 1/2 small can of crushed pineapple (You can use chunks as well)
- a batch of the Best Pizza Dough
- 1/2 cup of pizza or red pasta sauce. I usually use pasta sauce as it’s less expensive to buy
- Pizza Stone or Pizza Pan
- Parchment paper if using a pizza stone
- Preheat oven to 550° if using a pizza stone or 430° if using a pizza pan
- Make a batch of the Best Pizza Dough
- As the dough rises, slice ham, green pepper and shred the cheese. Cook bacon slices until almost crisp. They will cook more while in the oven on the pizza
- If using cubes of pineapple, slice them in half. You get more and they are less chunky. If you like them thick, disregard this. If using crushed pineapple, remove 1/2 cup and drain it thoroughly.
- Roll out pizza dough with a dusting of flour on a lightly oiled counter
- Transfer to parchment paper or pizza pan
- Spread 1/2 cup of sauce over dough. At this point you can make a Barbecue Hawaiian by switching the sauce to barbecue sauce
- Sprinkle liberally with mozzarella cheese
- Place sliced ham all over the cheese. It should cover it completely
- Scatter drained crushed pineapple over the ham layer. You can see in this picture that I just squeeze (with clean hands) the juice from the crushed pineapple. It works great
- Place sliced green pepper over pineapple layer
- Cut the cooked bacon in chunks. It adds a nice flavor and really looks appealing
- If you want, you can add additional shredded mozzarella to the top of the pizza at this point.
- Slide into the oven. If using a pizza stone, cook for 10 minutes, but start checking at 8 minutes. Cook it a little longer than usual as this is a really “wet” pizza with the fruit on it. If using a pizza pan, cook 18-20 minutes, but start to check at 15 minutes. Every oven is a little different.
Even as I have been editing and inserting pictures, I have been fondly thinking of what a great pizza this was. Good thing I can do this all over again:)
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