Entrees
Hawaiian Pizza
Makes one 12-inch pizza
Hawaiian Pizza
Makes one 12-inch pizza
The sweet and salty combination of pineapple and chorizo make this play on the Hawaiian pizza one that even the naysayers out there can’t resist. Extra chorizo can be wrapped well and frozen for up to 6 months.
Nutritional information per serving: Calories 107 (39% from fat)
carb. 12g
pro. 4g
fat 5g
sat. fat 2g
chol. 8mg
sod. 253mg
calc. 41mg
fiber 1g
carb. 12g
pro. 4g
fat 5g
sat. fat 2g
chol. 8mg
sod. 253mg
calc. 41mg
fiber 1g
Ingredients
- 1 recipe pizza dough (page 45), room temperature preferably for 2 to 4 hours
- Semolina or all-purpose flour, for dusting
- 2 ounces whole milk, low moisture mozzarella, chilled
- ½ spear fresh pineapple (about ⅛ of a small to medium pineapple), patted dry
- ½ link cooked chorizo*
- 3 tablespoons pizza sauce (store bought or the recipe on page 23)
*Cooked chorizo links are available in the meat section of grocery stores. Cured chorizo can be substituted, but the flavor isn’t as strong.
Preparation
- Preheat oven to 450°F with a metal baking pan or pizza stone in the lower third of the oven for at least 30 minutes. Dust a pizza peel or parchment paper with semolina or all-purpose flour.
- While the oven and baking surface are preheating, stretch the pizza dough to a 12-inch round and place on the peel or parchment. Cover and reserve.
- Insert the medium shredding disc in the Cuisinart® 7-Cup Food Processor. Shred the mozzarella. Remove and reserve.
- Remove the shredding disc and replace with the fine slicing disc. Slice the pineapple. Remove and dry well. Slice the chorizo with the fine slicing disc.
- Once the oven and baking surface are preheated fully, top the pizza dough with the sauce, then sprinkle the cheese over top. Finish with the pineapple and chorizo.
- Transfer to the hot baking pan or stone. Bake until the crust is nicely browned and the cheese is bubbly.
- Transfer to a large cutting board. Let cool for a few minutes before slicing and serving.
