You’ve voted for a week…you’ve taken some losses and celebrated the wins.

But according to K-W and the Country 106.7 listeners, the Greatest Pizza Of All Time is…

Hawaiian!

A pizza that is always talked about on Twitter and the most controversial slice topped with pineapple and ham OR bacon is the GPOAT


To celebrate the Hawaiian Pizza’s victory…here is THE VEST Hawaiian Pizza Recipe!

What You’ll Need:

  • 1 pizza dough ball (see note below)
  • 1 whole pineapple
  • 1/4 to 1/2 sweet onion, preferably torpedo or Maui, or substitute Vidalia or Walla Walla
  • 1 tablespoon (15g) extra-virgin olive oil
  • Fine sea salt
  • Chile flakes
  • 1 tablespoon (15g) or less rendered bacon fat (optional, but not really)
  • 1/3 cup (90g) tomato sauce
  • 1/4 cup (15g) Pecorino Romano cheese, finely grated
  • 2 ounces (50g) cooked (deli-counter) ham, sliced medium-thick in 2-inch-long, 1/2-inch-wide pieces
  • 1 1/2 ounces (40g) low-moisture, whole-milk mozzarella cheese, coarsely grated

Here’s How To Make It:

  1. 1. If you use a dough recipe (see note below) that calls for refrigeration, remove your dough ball from the refrigerator about 60 to 90 minutes before baking pizza. Put your pizza steel or stone (or, if you don’t have either, an upside-down rimmed baking sheet) on an upper rack in your oven no more than 8 inches below the broiler. Preheat the oven to 550°F (290°C) for 45 minutes.
  2. 2. While the oven is heating, prep and roast the pineapple and onion. Peel the pineapple with a sharp knife, then cut the fruit away from its core. Cut the fruit into 1/2-inch squares. Slice the onion vertically into 1/2-inch-wide wedges, then cut into 1/2-inch lengths. In a large, heavy cast-iron pan, toss the pineapple (note: don’t crowd the pan with pineapple or you won’t get much browning—we wouldn’t use more than about 4 cups in a 12-inch skillet) and onion in the olive oil with a sprinkling of fine sea salt and chile flakes to taste. Roast at 550°F (290°C) until tender and nicely caramelized, about 10 minutes, depending on the size of your pineapple and pan. Reserve 3 1/2 ounces (100g) of the roasted pineapple and onion mixture for topping the pizza. Snack on the rest or save for future pizzas.
  3. 3. Set up your pizza assembly station. Give yourself about 2 feet of width on the countertop. Moderately flour the work surface. Position your wooden peel (or, if you don’t have one, another upside-down rimmed baking sheet) next to the floured area and lightly dust it with flour. Have the bacon fat, tomato sauce, pecorino, ham, roasted pineapple and onion, and mozzarella at hand, and a ladle or spoon for the sauce. Switch the oven to broil 10 minutes before loading the pizza.
  4. 4. To shape the pizza, put the dough ball on the floured work surface and flip to coat both sides moderately with flour. For Neapolitan style (puffier crust), shape the dough with your hands and leave a puffy edge, as shown in the video above; for New York style (thin crust), roll out with a rolling pin. Transfer the disk of pizza dough to the peel. Run your hands around the perimeter to relax it and work out the kinks.
  5. 5. Dab bacon fat evenly around the dough, then spread the dough with the tomato sauce, smoothed with the back of the ladle or spoon. Add the toppings in this order: pecorino, ham, roasted pineapple and onion, and mozzarella.
  6. 6. Turn off the broiler, then gently slide the pizza onto the pizza stone. Close the oven door and change the oven setting to bake at 550°F (290°C). Bake for 5 minutes, then take a quick look at the pizza to judge its progress. Turn on the broiler again, and finish the pizza until the cheese is completely melted and the crust is golden with spots of brown and a few small spots of char, about 2 minutes. Use tongs or a fork to slide the pizza from the pizza stone onto a large plate. Serve.

~ Ryan

 

 

Filed under: National Pizza Week, Pizza, Vote