If you’re a fan of pineapple on pizza, you have to try adding a little kick for the ultimate sweet and spicy Hawaiian pizza.
Can you believe it’s 2012?? Because I definitely cannot. And to start off this fresh start, I completely failed on posting for the first time of the new year yesterday. But for good reason, I came down with a pretty nasty head cold. I’m not fulling recovered yet, but to make up for yesterday I want to share something extra delicious with you.
What are you favorite pizza toppings? Hawaiian pizza is one of my favorite types of pizza, yet I order/make it rarely for some strange reason.
This version uses a combination of sweet apricot preserves and spicy chili Sriracha as the sauce instead of the standard tomato base – it’s fantastic and may have just ruined any chance of ordering Hawaiian pizza out ever again because I have never seen this anywhere else!
Of course, pizza, or fruit of any kind, on a pizza is often a dividing factor in a room. But if that’s the case in your household then I guess that just means there’s more for the pro-fruited pizza eaters.
Pineapple on pizza was like the gateway fruit to pizza toppings for me. I have long since graduated beyond just pineapple but I do still enjoy it in the rotation! Along with the classics as well of course. I just have a wider range of what I will eat which believe me, is worlds away from mu childhood eating habits.
Post updated 8/5/20, photo above is the original.
One year ago: Spinach Tomato Tortellini
1 recipe pizza dough, risen
1/3 cup apricot preserves
2 Tbsp Sriracha chili sauce
3/4 cup mozzarella cheese
1/2 cup chopped ham
1/2 cup chopped fresh pineapple
1/4 cup chopped jalapenos
- Preheat oven to 450 and move rack to just above the center with pizza stone*. Allow stone to preheat for at least 30 minutes.
- Roll out pizza dough and transfer to a pizza peel* sprinkled with cornmeal.
- Warm the apricot preserves in the microwave for about 30 seconds, then stir in the sriracha well and spread evenly all of the pizza crust, cover with mozzarella, then evenly distribute the ham, pineapple, and jalapenos on top of the cheese.
- Shimmy the pizza off the peel and onto the stone and bake at 450 for 15-20 minutes until the crust is crispy and brown and the cheese is bubbly. Carefully remove from oven, let cool slightly, and then slice and serve.
*If you don't have a pizza stone or peel, you can just assemble the pizza on a baking sheet.
Source: Heather’s Dish