This week’s ‘za was a Hawaiian-style pie topped with Canadian bacon and pineapple. This simple couple creates a unique flavor that Mare & I both enjoy.
Nothing complex went into this pizza, but I’ll go into a step-by-step process on making this pizza to beef up this post and because I have to constantly remind myself how to make ’em!
Modern Soapbox ‘Za of the Week Recipe
1. Brush a thin layer of garlic-infused extra virgin olive oil on a rectangular baking sheet.
2. Stretch the dough evenly to fit the baking sheet. Stretch it a little larger the baking sheet and push the edges up the inner sides of the sheet. The pie will shrink a little when it’s baked, so this will make it fit snug.
3. Spread about seven tablespoons of pizza sauce evenly on the crust.
4. Sprinkle a generous amount of parmesan on the pizza sauce to help soak up any extra moisture created by the sauce, cheese, and toppings.
5. Spread about a cup and a half of low-moisture part-skim mozzarella evenly over the pizza sauce.
6. Evenly spread your toppings. For this pie, the Canadian bacon and pineapple were the toppings. When using canned toppings such as the pineapple, make sure to drain them very well. This will keep the crust from getting soggy.
7. Sprinkle about half to three-fourths of a cup more of mozzarella over the pizza to seal those toppings in.
8. Preheat the oven to 450°F.
9. Once the oven is preheated, place the pizza in the middle rack and bake for ten minutes. Rotate the pie 180° about halfway through the baking time to bake the crust evenly.
10. After ten minutes, remove the pizza and allow it to sit for about a minute. Then, transport it off the baking sheet onto a cooling rack to let the pie to crisp as it cools.
11. Move the pie onto a cutting board, slice it, and enjoy!
This pie had some extra dark spots, but I think it was caused by thin cheese spots. Remember to spread that cheese evenly and sprinkle it on thick to prevent those extra dark spots!
We also warmed up some focaccia like we did last time. All we did was brush some garlic-infused olive oil on both sides of the bread, sprinkled some parmesan and a blend of Italian seasonings, and baked it right after the ‘Za of the Week for four minutes.
The after photo doesn’t look much different, but you’ll notice the bread became more golden and the parmesan baked up as well.
We served this and the ‘za with a romaine and feta salad dressed with balsamic vinaigrette. This was a deluxe meal that Mare & I always enjoy.