Homemade sheet pan Hawaiian Pizza. Fresh pizza dough topped with tomato pizza sauce, shredded mozzarella, sliced ham, thin pineapple pieces and jalapenos. Thin crust style pizza dough that’s stretched out to fit a large sheet pan and gets swirled with an easy tomato based sauce and some classic Hawaiian toppings cooked at high heat for just a few minutes and ready to enjoy! Every last slice is as delicious and will leave you wanting more. It’s a touch spicy, cheesy, and saucy that’s perfect for family night meals, hosting friends and family or summer entertaining.
The key to this pizza is baking it on a sheet pan at a high temperature until the crust becomes just a little crisp and the cheese is melty. I like to pre-heat the oven half an hour to 1 hour at 500 degrees F before the pizza goes in to the oven so that its nice and hot and will cook the pizza best. Think of how hot pizza ovens are and the fact that they are warmed way ahead of time before your pizza order is even a thought and how quickly they cook in there. This is basically what you are trying to re-create but at home with your standard oven.
Fun fact- Hawaiian pizza is actually a Canadian classic. Yep created right here in Canada in the 1960’s who would have guessed! Haha I think someone was wanting a little taste of warn Hawaii during our harsh winters and came up with this bad boy. Regardless, done right pineapple with ham or bacon on pizza is delicious. It’s sweet and spicy and well balance with a bright fresh tomato sauce and melted cheese.
THE FIRST THING YOU WANNA DO IS
Start with the dough. All good pizza doughs have water, sugar, yeast and salt. Start with slightly warmer than room temperature water mix in the active yeast and sugar and let that rest for about 5 minutes. I like to make the dough in a stand mixer with the dough hook because well it makes it so much easier but it can be done by hand if you don’t have the proper equipment. By hand it will require a decent amount of strength and roughly 10 minutes. To the bowl of the mixer I add the flour- if you can use 00 flour otherwise regular all-purpose will do, give it a quick mix with the salt and olive oil. Make a little well in the centre and add the yeast mixture. Once the dough comes together in a ball its ready. It shouldn’t be dry at all. It should look and feel shiny and moist. Don’t work the dough at all once it comes together otherwise you can risk overworking it. Simply divide it into 2 balls and place it in a well oiled bowl. Cover with cling wrap and a damn kitchen towel allow to double in size 1 hour.
ROLLING OUT THE DOUGH
As previously mentioned, get that oven hot hot hot. To make sure the pizza slides out of the pan good, give it a light dusting of cornmeal or semolina. Take the dough ball out of your oiled bowl and transfer it to a lightly floured surface. To stretch it out I simply hold the dough from one end in the air and let it fall a bit, going in a circular motion with both hands around the edges letting it fall and stretch on its own. You can use your knuckles to help stretch as well. Get it nice and big and the size of your sheet pan. Lay the dough flat and press down around the edges to form a curst. Gently lift it and transfer it to the baking sheet and fit it to the edges using your hands. You shouldn’t need to use a rolling pin at all.
For this pizza I made a standard uncooked tomato sauce from a 28oz can of crushed tomatoes, some tomato paste, garlic powder, dried oregano, salt, sugar, and olive oil. Combine all the ingredients together in a bowl and its ready to go on to the pizza. This sauce is made with a few common kitchen pantry ingredients and ready in a pinch as something that can be put together last minute. Ideally, I would use fresh oregano and basil and just lay those over the sauce on the pizza but this does the trick and it taste great.
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