Tuesday, July 31, 2012

Hawaiian Pizza (and a good ol' Sausage too!)

Another two pizza night, one Hawaiian (our first attempt at that one) and a traditional sausage and cheese.  The finished pizza's are shown here on two Emile Henry Pizza stones. Great for cooking and/or for serving.
  • 2- Pillsbury Pizza Dough mix
  • 1 Cup Hot Water (for each mix)
  • 8 Oz. Can Pineapple chunks (diced)
  • 1/3 Yellow Sweet Onion (diced)
  • 1 Lb. Hot Ground Italian Sausage
  • 4 - 5 Cups of Mozzarella (finely shredded cheese)
  • Sea Salt and Black Pepper
  • EVOO
  • 6 Queen Olives stuffed with garlic (sliced)
  • 1 Oz. Honey Ham (thinly sliced deli-style)
  • 4-6 slices of Bacon (precooked and chopped)
  • BBQ Sauce
  • Pizza Sauce
    • 14 Oz. Can Tomato Sauce (1/4 Can per pizza)
    • Dusting of Paul Prudhomme's Pizza Pasta Magic 
  1. Fire up BGE, plate setter legs down, with pizza stone in place and let the temperatures settle around 500 degrees.
  2. Mix Dough with 1/2 cup hot water (20 stirs) and let set for 5 minutes.
  3. Spread on parchment paper (about 12 inch circles)
  4. Spread thin layer of EVOO on dough
  5. Add a layer of pizza sauce; 1 cup of Mozzarella
  6. Pizza one:
    • Brown Sausage with a pinch of salt and pepper, remove and add a layer of to the first dough
    • Add onion and olives and top with more cheese (total 2 1/4 Cups)
  7. Pizza two:
    • Layer the pineapple, ham and bacon
    • Cover with more cheese (1-1 1/2 more cups) and drizzle on BBQ sauce to taste (2 Tbls. estimated)
  8. Cook in BGE for about 10 minutes maximum, lid down. Remove and let set for second pizza or cut and serve immediately.