I burned my Hawaiian pizza today. Should’ve cooked it on aloha temperature.Unknown
I love pineapple on pizza. It adds a tart sweetness that complements melted mozzarella cheese, tomatoes, and jalapeños. To make a vegan pizza true to the ‘Hawaiian’ pizza name, I needed to find something to replace the traditional ham flavor. I found a recipe for bacon flavored coconut flakes and decided to adapt it to flaked almonds to add some protein to this meal.
Over the course of this year, my partner and I have tried at least fifty different pizza variations. Hawaiian is one of my favorites (and not just because I miss living on Maui. There is no actual connection to the islands. Hawaiian pizza was invented by a Greek immigrant to Ontario, Canada. You can read more about the story here.)
To make this pizza unique, I tried a new dough recipe from the book Artisan Pizza and Flatbread in Five Minutes a Day. I have to admit, I was a bit intimidated by this book at first. The authors are highly accomplished bakers. I bought a $10 digital kitchen scale to ensure that my measurements are accurate and decided to give one of their recipes a try.
I made the Cornmeal and Olive Oil Dough that the authors initially created for deep-dish pizza. The authors generously share their recipe here. The deep-dish style looks yummy and we plan to try it soon. To use this dough as a regular, flat pizza dough, I needed to add a 1/2 cup of flour and knead it slightly.
Above you can see my preferred method of flattening the pizza disk. I put a ball between two pieces of parchment paper and roll it out with a wooden rolling pin. I’ve worked on my technique so that I can get the pizza very thin. For this pizza, I would recommend a thicker dough. So either don’t roll it out as thin or try the deep-dish style in the link above.
This week’s quote is appropriate because I ‘blind baked’ the pizza, meaning I baked it naked, with no toppings, for 3 minutes before pulling it back out of the oven to top it. For some pizzas, that is the way to go. This week, it wasn’t! Lesson learned. I rolled the crust too thin to blind bake it and the final result was burnt.
For this week’s pizza, I recommend a medium or thicker crust to hold all of the yummy toppings.
- 1/2 can pineapple chunks, drained
- 1/2 green pepper, diced
- handful cherry tomatoes, halved and lightly salted
- handful jalapeño slices, patted dry
- handful shredded vegan mozzarella
- 1/4 medium red onion, sliced thin
- red pepper flakes
- dough of choice
- sauce of choice- red sauce, light BBQ sauce, and tomato paste thinned with water and sprinkled with herbs all work well as a base sauce, so adjust to your taste
- avocado (optional, if I can add a perfectly ripe avocado, I always do!)
- splash lime juice and dash salt (optional for avocado/homemade guacamole)
Optional- smoky, bacon flavored almond flakes
- 1/2 cup flaked almonds
- 1 tablespoon coconut aminos
- 1 teaspoon maple syrup
- 1/4 teaspoon liquid smoke (this is what gives it a smokey, bacony flavor)
- 1/4 teaspoon smoked paprika
- pinch sea salt
- pinch black pepper
Instructions for almond flakes
- Heat oven to 350°.
- Mix all the liquids and spices in a bowl and whisk to combine. Add the almond flakes and toss to coat.
- Use a slotted spoon to place flakes on a piece of parchment paper in a single layer.
- Bake for 15 minutes, stirring every five minutes so they don’t burn.
Note: Do this at least 30 min before you want to bake your pizza so that your oven can get up to 450° to properly crisp your pizza crust. You can make the almonds a few days in advance and store them in the fridge or freezer.
- Crank your oven up to 450°.
- Drain your pineapple slices, if using from a can. The juice is great in smoothies or can be frozen and used later. Place them on a paper towel to dry them out a bit.
- Sprinkle a little cinnamon on your pineapple. This is an optional step, but I have found it’s a nice flavor enhancer for the pineapple.
- Roll out your dough. Slather on some sauce. I used a mix of tomato paste and a vegan BBQ sauce that does not have a strong flavor. You can also use straight tomato paste thinned and add some spices, like oregano or dried basil. This pizza is best with a tomato enhanced base flavor.
- To give my pizza a boost, I tossed the cherry tomatoes with olive oil and pan fried them for five minutes before layering them on top of the sauce. This is optional, but it does add a nice flavor boost.
- Place the pineapple, diced green pepper, and jalapeños around your pizza evenly.
- Top with cheese. Feel free to be generous here. Cheese is yummy!
- Bake for 11-15 minutes depending on the thickness of your crust.
- Allow to cool for 5 minutes then top with the flaked almonds and guacamole.
- Slice, serve, and enjoy!