Recipe of the Month: Spicy Hawaiian Pizza

Try this mouthwatering twist on a popular favorite: a spicy version of the classic Hawaiian pizza.




Carando

Ingredients:

1 12” thin-crust pizza dough, docked
¼ c. spicy barbecue sauce
½ c. mozzarella cheese, shredded
½ c. pineapple, ¼” diced and grilled
¼ c. green onions, chopped
1 c. quartered ham

 

Directions (for one pizza)

Place dough on an oiled pizza screen. Spread spicy barbecue sauce evenly across the dough, leaving a ½” border along the edge. Top with mozzarella cheese, pineapple, green onions and quartered ham. Bake at 425°F for 10 to 12 minutes or until the crust is golden brown and the cheese is melted.

 

Jamming On Ham

The common pig may not look like much—always snorting and snuffling and wallowing in mud—but without it, pizza as we know it wouldn’t be nearly as good. The sweet, salty, smoky flavor of a well-prepared ham lends itself perfectly to the pizza palette. Not to mention that ham and cheese go together like yin and yang (or maybe Thelma and Louise). Here are some examples of how pizzerias across the United States are using ham in unforgettable pizza topping combinations:

One of the charcoal-grilled pies at Cambridge 1 (cambridge1.us) in Cambridge, Massachusetts, features Black Forest ham, manchego cheese and hot cherry peppers.

The Capocollo at Crust (crusttremont.com) in Cleveland, Ohio, is topped with Italian cured ham, smoked mozzarella, fresh garlic, red pepper flakes, roasted tomatoes, fresh basil, Pecorino Romano and a drizzle of extra-virgin olive oil.

Roman-style pizza dominates the menu at Pizzarium (pizzarium-us.com) in Miami, where a huge slice of Capricciosa boasts smoked ham, olives, artichoke hearts, mushrooms and mozzarella cheese.

At Brick & Fire (spris.cc) in Orlando, the Cure 81 Ham & Swiss is good for what ails you, thanks to a flavor-packed combination of ham, Gruyere, tomatoes, baby greens, garlic olive oil and garlic mayo. 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

SmartMarket: Pizza Possibilities With Ardent Mills

Make the most out of your dough recipe with a range of Ardent Mills flours, from gluten-free to Italian-style 00.

Idea Zone: Is Your POS System Optimized for Your Pizzeria?

Revel Pizza Solution partners with Apple to bring owners the best in secure, easy-to-use POS systems

Using Video to Draw in Customers is Key to Staying Relevant in the Coming Years

Learn four easy ways you can employ video to effectively attract attention and connect with customers.

PMQ Takes A Tour Through the Museum of Pizza Pop-Up Exhibition in New York

Pizza pop culture invades New York City with a limited-time pop-up, The Museum of Pizza, giving visitors a host of Instagrammable experiences.

Is Your Sauce The Boss? Tips on Successful Sauces

From marinara and pesto to nacho cheese and gravy, pizza insiders share the secrets behind their most successful sauces.

Quad Cities-Style Pizza: Tinkering With Tradition

Quad Cities pizzerias are an eclectic mix of traditionalists and tinkerers who crave change.

Experience Hog Heaven With This BBQ Pork Pizza by Marzetti Foodservice

Marzetti's range of sauces will add a delightful kick to any recipe.

The Benefits of Building Your Own Oven From Scratch

United States Pizza Team veteran Jason Samosky guides us through the ins and outs of building your own wood-fired oven.

Chef's Corner | Pete Blohme Tricks Out a Tasty Treat With Beignets

Serving up beignets, paninis and patriotism in Alabama’s French Quarter, Panini Pete’s fries up a taste of Southern hospitality with these delightful sugar-dusted puffs.

Should You Hire An Interior Designer? The Think Tank Has Some Advice

Think Tankers discuss the ins and outs of hiring a design expert to spruce up their spaces.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags