Spicy Hawaiian Pizza

Cuisinart original

The sweet and salty combination of pineapple and chorizo makes this play on the Hawaiian pizza one that even naysayers can’t resist. Extra chorizo can be wrapped well and frozen for up to 6 months.


Makes one pizza


8      to 10 ounces prepared pizza dough, room temperature for at least 1                hour
        semolina or unbleached all-purpose flour, for dusting
3      tablespoons pizza sauce
4      ounces fresh mozzarella, well chilled
½      spear fresh pineapple, sliced (about one-eighth of a small to medium             fruit)
½      link cooked chorizo

Nutritional information

Nutritional information per serving (based on 8 servings): Calories 177 (18% from fat) carb. 29g • pro. 7g • fat 4g • sat. fat 1g • chol. 29mg • sod. 468mg calc. 21mg • fiber 1g



  1. Position a rack about 8 inches from the top of the oven. If using a baking stone, place it on the rack.
  2. Preheat the oven to 450°F at least 30 minutes before you plan to bake the pizza.
  1. Insert the medium shredding disc assembly and secure the food processor lid. Shred the mozzarella. Remove and reserve.
  2. Insert the slicing disc assembly and secure the food processor lid. Slice the pineapple and then the chorizo. Remove and reserve.
  3. On a lightly floured work surface, roll the pizza dough out to a 12-inch round. Place on a perforated pizza pan, a pizza screen, or a baking sheet. If cooking directly on a baking stone, prepare on a pizza peel or baking sheet without sides that has been well sprinkled with all-purpose flour.
  4. Spread the sauce over the dough, leaving a 1-inch border, then sprinkle with the cheese. Finish with the pineapple and chorizo slices.
  5. Transfer the pizza to the oven. Bake for 8 to 10 minutes, rotating halfway through baking time, or until the pizza crust is almost golden-brown and the cheese is starting to melt.
  6. Transfer the pizza to a cutting board. Let cool a few minutes, and then slice and serve.