Hawaiian pizza

Hawaiian pizza

Despite the Italian roots of pizza, the popularity of this culinary masterpiece has long gone beyond the borders of the Apennine Peninsula.

Pizza mainly became popular in Europe and the USA (the United States of America is a country in North America) . Wide networks of different pizzerias provide different types of pizza, including delivery.

Often pizza recipes are far from traditional, and have the deepest national character. Especially South American pizza. The world-famous Pizza Hut chain was founded in 1958 by brothers Dan and Frank Carney in Kansas. But regional types of pizza are often not similar enough to the Italian classics. Pizza often contains bacon, grilled chicken, or barbecue.

So, for example, the stereotypical worldview that the presence of pineapple pieces in a dish with meat or poultry automatically makes the dish “Hawaiian.” South American “Hawaiian pizza” is made with bacon (Canadian bacon?), pineapple and mozzarella cheese. This type of pizza is especially popular in the western part of the United States (the United States of America is a state in North America) , also in Australia, Canada and Sweden, but not in the Hawaiian Islands.

I read somewhere that pizza was first made in Canada more than 50 years ago. Typically, Hawaiian pizza has a cheese and tomato base, slices of Canadian ham (bacon) and pineapple. In fact, that’s all, but often the recipe is supplemented with peppers, tomatoes, mushrooms, etc. But, nevertheless, in Hawaiian pizza, Canadian bacon is often replaced with other types of bacon, ham or smoked chicken. Regardless of the composition options and the views of connoisseurs, pizza is delicious pizza.

Hawaiian Pizza Ingredients

• Pizza dough 400 g
• Tomato sauce 2 tbsp. l.
• Ham 100 g
• Mozzarella 159 g
• Pineapple (canned) 5-6 slices
• Olive oil 1 tbsp. l.
• Oregano to taste
• Tomato, Parmesan, basil optional

How to make Hawaiian pizza

1. Prepare yeast pizza dough from 2 cups wheat flour. Stretch the dough onto a pizza baking pan and, covering it with a napkin, let the dough rise so that the pizza base is quite fluffy, 2.5-3 cm thick.

Prepare yeast dough for pizza

Homemade tomato sauce

Ham, pineapple, mozzarella and sauce

Brush the dough with tomato sauce

Arrange the chopped ham pieces sparingly

Grate the mozzarella onto a coarse grater

Hawaiian pizza takes up to 20 minutes to bake

Hawaiian pizza with ham and pineapple

Watch my video on how to make pizza dough

Pizza Dough Easy and guaranteed to make delicious pizza dough

Hawaiian pizza with pineapple and ham

While leisurely strolling through spring Bucharest, my wife and I stopped in for a cup of coffee at a very attractive pizzeria. Leafing through the menu, we saw a tempting offer - Hawaiian pizza with pineapples: you take one, the second one is half price. Shall we order something exotic? Lets do it! We ate a lot of pizza and since then the recipe for Hawaiian pizza has passed into our kitchen. I make pizza according to a traditional recipe with pineapples and ham, cheese and homemade ketchup. From time to time I add chicken. I make the base from ordinary bread dough, puffy so that there is something to chew, but you can stretch it thinner and you will get pizza on a narrow dough.

Ingredients:

Yeast pizza dough:

• wheat flour - 2 cups;
• warm water – 2/3 cup;
• fresh yeast – 15 g;
• olive oil – 3 tbsp. l;
• small salt - 1 tsp;
• sugar – 0.5 tbsp. l.

Interior for Hawaiian pizza with pineapples:

• boiled ham – 200 g;
• homemade ketchup or thick tomato sauce – 4-5 tbsp. l;
• canned pineapple – 0.5 cans or 4 cups of fresh;
• hard cheese – 150-200 g;
• ground dark pepper, oregano - to taste.

How to Make Hawaiian Pineapple and Ham Pizza. Recipe with photo

We will knead the dough in a deep bowl. Pour in sugar and salt, crumble the yeast cube, making sure that the expiration date has not expired. Old yeast will not rise the dough, the cake will be flat and tasteless. Grind for half a minute until a brownish paste appears.

We heat the water so that it is not very hot, but tangibly warm. Pour into the yeast, stir.

Sift the flour. Pour in a little more than half, add the rest when kneading the dough. It is better to add flour to yeast pizza dough in portions, this will make it easier to knead and control the thickness.

Pour in olive oil or other vegetable oil that you usually add to the dough.

Mix the ingredients until a sticky flour mass forms. Place on the table, knead by hand, adding the rest of the flour evenly. When kneading, the dough will initially be sticky and lumpy, but as you knead it will become smooth and soft, but will remain elastic and spring back when pressed. Roll into a bun and place in a deep proofing container.

Be sure to cover the dishes and place them closer to the radiator or in a warm oven (heat it up and turn it off), a pan of hot water. After an hour, the dough will rise and triple in size.

Lightly knead the fluffy dough, place it on paper and stretch it with your hands into a round cake about a centimeter wide. Or we make a huge pizza on a narrow crust, stretching the dough to a thickness of 3-4 mm. Lubricate with ketchup and tomato sauce (I made a mixture of ketchup and homemade adjika). Sprinkle with ground black pepper and oregano. Leave the base for 10-15 minutes to make it thicker. If you are cooking on a narrow crust, add the filling right away.

Making the topping for Hawaiian pizza with pineapple. We cut the ham into strips and plates. Place them on the base in random order. If desired, you can add boiled chicken fillet to the ham, take half as much as the ham.

Fill the empty spaces with pieces of pineapple. It is necessary to drain the juice from the canned ones (hold in a colander), and cut out the dense middle of the freshest ones.

Place the Hawaiian pizza with pineapple and ham in the oven, preheated to 200 degrees at medium level. Bake for 20 minutes; a narrow crust will take 15 minutes. We take it out, sprinkle it with grated cheese and let it sit for another 3-5 minutes until the cheese melts.

Now the Hawaiian pineapple pizza is completely ready. We quickly take out the plates, ketchup, cut the freshest vegetables and serve.

We divide the pizza into segments with a knife, put it on plates. Hawaiian pizza with pineapple and ham is especially delicious when fried, while the cheese is soft and stretchy, so without hesitation we cut off a piece and enjoy the exotic combination of flavors. Bon appetit! Your Plyushkin .

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Pizza “Hawaiian”

At first glance, the combination of chicken and sweet tropical fruit is an incomprehensible interior for baking. But specifically Pizza Hawaii / Hawaiian pizza is one of the most favorite, purchased and loved. Pizza is included in the basic menu; it is prepared and delivered by chain and small family pizzerias around the world.

If branded recipes for yeast dough and sauce are kept, usually under taboo, it is easier to recognize the composition of the inside. In Hawaiian pizza, apart from the ubiquitous cheese, there is only poultry and canned pineapple. From time to time, corn grains, olives, pickled vegetables, mushrooms and even ham are added to them.

I prefer the usual version of “Hawaiian” - minimalist, light and balanced - which children like. For clarity, for those who want to work as a pizza maker at home, I will show the assembly principle step by step.

Ingredients

• wheat flour approximately 280 g
• dry yeast 5 g
• olive oil 50 ml + for frying chicken
• warm water 100 ml
• sea ​​salt 5-10 g
• hard cheese 150 g
• mozzarella cheese 150 g
• tomato sauce 100 g
• canned pineapple 550 g
• chicken fillet 500 g
• hot pepper to taste

Manufacturing

Do not add raw chicken to the filling - the meat must be edible before assembling. And the more deliciously you season it, without over-drying it, the better the pizza itself will turn out. You can take a fillet or separate the poultry meat from the bone, removing fatty layers and skin, then boil, bake or fry. I like quick frying in a pan. The juiciness and tenderness of the fibers are preserved, the chicken has time to soak in spices and oil, and a minimum of time is spent.

First, we wash the chicken fillet in cool water, dry it, cut off the fatty parts, the membranes - we divide the unstained pieces not very finely, we don’t need minced meat, it’s better to use cubes or bars of medium (tangible to the tooth) size. Mix with selected salt, hot pepper, herbs - place in a frying pan with hot oil and at high heat, stirring, fry for 7-10 minutes. First, evaporate the resulting water, then, after browning a little, remove from the stove. Let the fried chicken cool; when hot, it will tear the dough.

Most often they cook with yeast dough, and almost everyone has their own proven method. I propose to supplement the selection with the already mentioned recipe for pizza dough. This versatile flatbread is suitable not only for Margherita pizza, but also for any other pizza. If desired, and for the most fluffy crumb, the water is replaced with kefir, some kind of watery fermented milk drink. Let me remind you that dry yeast takes three times less weight than the freshest (compressed). If you knead and proof the bun in advance, all that remains is to form the dough and bake.

We discard the pieces of canned pineapple in a colander, let the juice escape, and dry it slightly - to saturate the base with enough tomato sauce, so no other moisture is needed. Immediately grind two types of cheese: hard and curdled brine. Hard cheese with regular shavings or simply tearing it apart and crushing it into different-sized slices - I recommend taking cheese with a sharp edge and an expressive smell. And naturally, smooth, stretchy mozzarella is especially needed here. White mozzarella can be cut into careful circles, cubes, also torn into random fragments, or small balls can be thrown whole.

We roll out the stretched, soft dough or simply stretch it with our hands - we form a classic round or rectangular cake, and, as necessary, we make not one large-scale, but several portioned pieces.

Lubricate the stretched layer with fragrant tomato sauce and cover the entire area with a thick layer. The sauce is suitable both purchased and prepared independently, from new tomatoes, based on concentrated tomato paste and even ketchup. Taste, thicken, evaporating excess liquid, season with aromatic herbs (basil, thyme), add crushed garlic, hot pepper - the layer should be generous and appetizing. This is an essential and essential component for this kind of baking.

Place the fried and cooled chicken pieces on top of the reddish sauce. We additionally tear or cut huge cubes or bars - fill the surface moderately so that everyone gets the chicken. In another option, the space of the chicken can be taken up by circles of sausage, ham, smoked meats, and all sorts of meat delicacies.

The order of filling is random. If you wish, scatter the pineapples first, then the fillets later. Basic, generous, in approximately similar proportions. Canned pineapples for Hawaiian are simply necessary, they make a specificity, and with their sweetness, juiciness, and unique taste of a tropical fruit, they justify the name of the pizza and perfectly mix with poultry. Remember the now popular salad with chicken and pineapple; almost everyone loves it and prefers to serve it instead of Olivier salad at holidays.

Now we cover it with assorted cheeses. At a minimum, you need one type of cheese that melts well and connects the entire tenderloin. Usually, they exclude mold. But the traditional hard ones and the best mozzarella are just right. Literally the same as fruits and meat, sprinkle cheese flakes everywhere, in relatively similar widths, and cover empty spaces. We preheat the oven to the limit, send the semi-finished product on a baking sheet into the already hot oven. At a temperature of 190-200 degrees, bake until the cheese is melted, lightly browned, the top is on top and the crumb is ready - approximately 25 minutes.

Homemade Hawaiian pizza is ready! Serve in large portions as a snack with drinks. Bon appetit.

Hawaiian pizza with pineapple and chicken

The most common recipe using narrow Italian dough! It is curious that Hawaiian pizza essentially has nothing to do with these islands. It got its name due to the presence of an exotic pineapple in its insides, which is popular in the resort of Hawaii.

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3. Hawaiian pizza with pineapple and chicken

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 30 minutes

Step-by-step production

Step 1:

Prepare the ingredients for making the dough. A little more flour may be needed, everything will depend on its properties, air humidity, and other criteria. Take filtered or bottled water, it doesn’t matter that it goes into the dough, the quality must be good.

Step 2:

Take a huge bowl. Sift 150 grams of flour into it. Sifting will make the dough softest because the flour will be saturated with air.

Step 3:

Add all the dry ingredients to the flour - sugar, salt and dry yeast. Mix them well with a fork.

Step 4:

Heat the water until warm, but not hot. It should be pleasantly warm, about 38°C. Pour water into the flour, stirring it with a fork. Add vegetable oil. Stir. The dough is still very liquid and sticky.

Step 5:

Start adding the remaining flour little by little, kneading the dough first with a fork and then with your hand. Don't overdo it - too much flour makes the dough hard.

Step 6:

Completely knead the dough on a board sprinkled with flour. It should become smooth, but at the same time remain soft. It took me a little more flour than the allotted 200 grams. Gather the dough into a ball and place in a bowl. Cover the bowl with a napkin or film and place the dough in a warm, draft-free space for an hour and a half to rise. I usually put the dough in a cool oven.

Step 7:

While the dough is rising, prepare the ingredients for the inside. You can take any pineapples, rings or pieces - it’s not critical, they will all be cut equally. Boil the fillet in advance using any method. Any tomato sauce will do. I took the ordinary Krasnodar one. It is preferable to take cheese that melts well.

Step 8:

Cut the pineapples into small pieces.

Step 9:

Grate the cheese on a small grater. This way it will melt faster and more evenly than when grated on a larger scale.

Step 10:

Meanwhile, the dough should double in volume.

Step 11:

Turn the dough out onto a floured surface. Roll it into a narrow layer of any shape. I made a circle. The thickness of the dough should not exceed 4 mm. The diameter of the workpiece was about 28 cm.

Step 12:

Transfer the dough piece to a baking sheet. Cover it with baking paper in advance. Brush the dough with tomato sauce.

Step 13:

Using your hands, tear the chicken into small pieces and arrange them sparingly over the pizza. Place pineapples on pizza.

Step 14:

Sprinkle grated cheese on top of pizza.

Step 15:

Bake the pizza in the oven, preheated to 200°C for about 20 minutes. The cheese should melt and become golden brown. Take out the finished pizza, cut into pieces and serve immediately.

Not bad pizza. A successful dough is soft, but still crispy. Lots of tasty interior. You could also add pieces of ham, then the taste would become more intense.

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Be prepared for the fact that you may need a little more flour or, on the contrary, less flour than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, watery, etc.). Read a lot of useful information about why flour, even of the 1st and the same grade, can have completely different characteristics.

Keep in mind that everyone's oven is different. Temperature and cooking time may vary from those indicated in the recipe. To ensure that any baked dish turns out successfully, use the useful information in the article about ovens here.