An Inspired Cook

Awhile back Joe took me out for pizza where I found this Hawaiian pizza on the menu with a sweet chili tomato sauce.  The sauce caught my attention and I was a bit skeptical if I would like it or not.  To my surprise it was amazing!  The sauce was the key to this pizza, a slightly sweet sauce that complimented the Canadian bacon and fresh pineapple flavors.  I knew from the first bite that I had to recreate this at home.  I have to say I enjoyed my homemade version as much if not more than the restaurant’s version.  If you like to try new things, give this pizza a try, I think you’ll like it!

The toppings include sweet chile sauce and tomato paste, fresh mozzarella cheese, fresh pineapple, Canadian bacon and green onion.

Slice the fresh mozzarella into thin slices, chop the green onion and fresh pineapple.  Mix together 1/2 cup of sweet chili sauce with 2 tablespoon of tomato paste.

Take your pizza dough and divide in half.  Flour your  work space and form the 2 halves into round discs.

Begin rolling out the dough until you have a 14 inch circle.

Before you top your dough, sprinkle a generous amount of cornmeal on your pizza peel so that it will slide easily onto your stone.

Place the dough back on the peel and make one last roll across the dough.

Spoon and spread about half of the sweet chili tomato sauce over the dough.

Arrange a few mozzarella slices around the pizza.  Fresh mozzarella spreads when it melts so you don’t have to cover the whole pizza with cheese.

Arrange Canadian bacon to cover the pizza.

Next comes the fresh pineapple and green onion.  Now drizzle the top with olive oil and slide onto a heated pizza stone or cast iron griddle at 500 degrees for 8 – 10 minutes.

When a pizza is baked at such a high temperature the dough tends to rise quickly and bubble around the edges.

I can’t wait to cut into this pizza!





Hawaiian Pizza

Pizza Dough, enough to make 2 (14 inch) pizza’s
8 ounces Fresh Mozzarella, sliced thin
1/2 cup Sweet Chili Sauce
2 tablespoons Tomato Paste
12 – 14 slices Canadian Bacon
1/2 cup Fresh Pineapple, cut into small pieces
1/4 cup Green Onion, finely chopped
Olive Oil and Cornmeal

Preheat oven to 500 degrees.

Prepare dough, divide in half and roll onto a floured work surface.  Roll out dough to about 14 inches.  If using a pizza peel, sprinkle a bit of cornmeal on the surface of the peel before you top the pizza, allowing it to slide easily onto a heated stone.

Combine the chili sauce and tomato paste to make a sauce.  Spread 1/4 cup of sauce over each half of dough.  Divide fresh mozzarella slices and place on top of sauce.  Fresh mozzarella will spread as it melts so space the slices out accordingly.  Place 6 – 7 slices of Canadian bacon on pizza.  Sprinkle fresh pineapple and green onion over top.  Drizzle with olive oil.

Slide pizza onto a preheated pizza stone or cast iron griddle.  Bake pizza 8 – 10 minutes.

Makes 2 (14 inch) pizza’s