Hawaiian pizza is one of my favorite types of pizza. It used to disgust me, but sometime a few months ago I came to my senses and realized how delicious the mix of pineapple and Canadian bacon is. It’s salty, sweet, and cheesy at its best.
I’ve made Hawaiian pizza before (which was delicious), but I often don’t repeat pizza toppings often. Why should I when there are so many possibilities? I was watching an episode of Unique Eats on Italian food and inspiration struck. Pulino’s in New York made a pizza with bacon and blueberry preserves. I was intrigued. Then I remembered we had a jar of blueberry jam/preserves in the fridge that was destined to sit there until it spoiled.
That was all I needed.
This pizza turned out really good. It is my favorite homemade pizza concoction yet. However, halfway through baking, I had my doubts. Was I crazy putting blueberries on pizza? So with my skepticism, I didn’t top my pizza with a lot of blueberries. Don’t doubt- make this pizza and go to town with those blueberries. This recipe makes a individual pizza (for an individual like me or for two people who normal appetites). Double the recipe to serve 2-3 people.
For the Pizza Dough:
1/2 package active yeast
1/3 cup water, 110°F
3/4 cup all purpose flour
1/8 teaspoon sugar
1/4 teaspoon salt
For the Pizza Toppings:
Canadian ham, chopped
Blue cheese crumbles
Preheat oven to 475°F.
Dissolve yeast in water. Let sit about 10 minutes, until foamy. In a medium bowl combine flour, sugar, and salt. Add yeast mixture to flour mixture. Stir with a wooden spoon until soft dough forms. Knead dough on floured surface for about 5 minutes. Let dough rise in warm place for 30-40 minutes.
Spray a baking sheet with nonstick spray or prepare a pizza stone. Roll pizza dough at to desired thickness.
Spread ricotta cheese on pizza dough. Top with desired amounts of Canadian ham, pineapple, and blue cheese. Bake for 10-15 minutes until crust is golden brown. Top with plenty of blueberry preserves.