Classic Hawaiian Pizza {From Parkas to Palm Trees}

Although the clouds dissipated to let the sun peek through, the winter chill still nips at my nose and bites at my toes. I look like the Michelin tire man when I bundle up in my scarves, gloves, and jackets any time I venture outside! (Wussy, I know, but some girls just weren’t born to live at the North Pole.) Dreaming of slightly warmer climates, I moseyed into my kitchen to make dinner.

 

With warm sandy beaches and sunny blue skies on my mind, my thoughts drifted to summer vacations on Kauai where we sipped coconut smoothies and snorkled to see the rainbow fish. For a few years, Grandma bought boxes of fresh pineapple to ship home for festive appetizers and juicy fruit salads. My mouth watered at the memory, but I had to make do with canned. Even so, I baked myself a delicious pizza and enjoyed my slice of paradise.  

 

 

Hawaiian Pizza

serves 2

This recipe could easily be doubled or even frozen once assembled. Simply increase the baking time by 3-5 minutes, or until the crust is golden and the cheese melts.

1 recipe naan dough

1 c. diced tomatoes, no salt added

¼ c. finely diced onions

1 small garlic clove, minced

1 tbsp tomato paste

½ tsp dried oregano

¼ tsp dried basil

¼ tsp cornmeal

1 c. shredded mozzarella cheese

3 slices Canadian bacon, cut into bite-sized pieces

¼ c. diced pineapple

1. Mix up the naan according to the directions but stopping after rolling out the dough. (Do not cook on the stove in a pan!)
2. While the naan dough rises, add the onions to a medium pan lightly coated with olive oil spray. Sauté for 3-4 min, or until softened. Add the garlic, stirring frequently, and cook for 30 sec. Add the tomatoes, tomato paste, oregano, and basil. Allow the sauce to simmer for 20-30 min, stirring occasionally, until it thickens. For a smoother consistency, purée using an immersion blender or regular blender. Season with salt and pepper to taste.
3. Preheat the oven to 400°, and lightly coat a baking sheet with nonstick spray and sprinkle with the cornmeal.
4. After rolling out the naan, move the dough to the pan, and roll the edges up to make the edge of the crust. Spread the tomato sauce on top, smoothing it out to the edge of the rolled-up crust, and evenly distribute the cheese over the top. Sprinkle the Canadian bacon and pineapple over the cheese.
5. Bake the pizza at 400° for 18-20 min or until the cheese is melted and the crust is golden. For a crisper crust, bake an additional 2-4 min. Remove from the oven, and let the pizza cool for 2-3 min. Slice into 6 pieces and serve hot.