No need to order out tonight with this delicious Homemade Hawaiian Pizza with Semolina Crust!
Servings: 4
Prep Time: 30 minutesminutes
Cook Time: 30 minutesminutes
Keep dough in warm area: 2 hourshours
Total Time: 3 hourshours
Ingredients
For the Dough:
1cupof flour
3cupsof Semolina flour
1teaspoonof salt
1½teaspoonsof active yeast
1½teaspoonsof sugar
2tablespoonsof olive oil
1 ¾cupsof luke warm water
For the Sauce and Toppings:
2finely minced cloves of garlic
1/4cupof small diced sweet onion
1teaspoonof olive oil
2cupsof canned crushed tomatoes
3ouncesof tomato paste
1tablespoonof dry basil
1tablespoonof dry oregano
1tablespoonof sugar
1tablespoonof balsamic vinegar
1cupof shredded mozzarella cheese
6slicesof chopped Canadian Bacon
1cupof chopped fresh pineapple
Kosher salt and fresh cracked pepper to taste
Instructions
Pizza Sauce: In a medium size pot with olive oil, caramelize garlic and onions. Once caramelized add in crushed tomatoes and cook until a simmer beings. Next, whisk in tomato paste and add all ingredients and cook on low heat for 15 to 20 minutes.
Preheat a pizza stone in the oven to 500°
Dough: Add the flour, semolina, salt, yeast and sugar to a standing mixer with the hook attachment and mix together on low speed for 2 minutes.
Next, drizzle in the olive oil and then slowly drizzle in the luke warm water until combined.
Turn the speed to medium and knead for 5 to 7 minutes.
Place the dough in a bowl coated with olive oil and wrapped in plastic wrap and keep in a warm place for 1 to 2 hours.
Once the dough has doubled in size, cut it in half, dust a clean surface with some semolina flour, and roll out each dough ball one at a time using your hands.
Evenly spread 1/4 to 1/2 cup of the tomato sauce all over the dough, and taking care to leave 1 inch of dough un-sauced around the outside.
Next evenly spread the mozzarella cheese all over the sauced area and then add on the Canadian Bacon and pineapple on top of the cheese.
Bake the pizza on a cornmeal dusted pizza stone for 8 to 10 minutes.