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Monday, October 29, 2012

Hawaiian Pizza


Stringy cheese is a pizza lover's dream
This pizza is as hawaiian as Sinchew fried noodles is as Singaporean.  The origins of the pizza was said to be Canadian, a long way from Hawaii.
As a rice eating person, I was inducted into the world of pizza through this Hawaiian version. Ever since then, pizza has always got something to do with pineapples and ham. Even though I have had the Italian version from the home of the Pisa pizza, it is this version I always  fall back to whenever I crave for the familiarity of things past.

Dough ingredients :
225g bread flour
5g instant yeast
1 Tbsp fine sugar
Pinch of salt
110ml water
1.5 Tbsp olive oil

Topping :
2 cups pizza cheese
1/2 cup fresh pineapple, thinly sliced, bite sized
1 - 1 1/2 cups of ham, bite sized
5 Tbsp pizza sauce

Method :
Mix dough ingredients. Place in the bread machine and knead at 'dough cycle'. It takes 1.5 hours.
Preheat oven to240C.
On a floured surface, flatten dough to the size of the pizza pan. I use a perforated pan to prevent moisture build up at the base of the pizza during cooking.
Transfer rolled out dough to pizza pan.
Spoon pizza sauce and distribute it evenly on the pizza dough.
Spread ham on the dough.
Sprinkle cheese evenly on the pizza.
Finally, distribute pineapple slivers on the cheese. It removes the moisture from the fruit and  caramelizes the pineapple. Ensure there is sufficient cheese so that the pineapple  'stick' onto the cheese and not fall off when eating.
Bake in preheated oven at 240C for 12 minutes.
Serve fresh on elevated perforated pizza pan.

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