Barbeque Hawaiian Pizza

Ah, pizza.  You are a true friend.  No, not friend- soul mate. You are always delicious, no matter what toppings.  And you have all kinds of toppings: Italian, vegetables, fruit, every imaginable cheese, all types of meat, tomato sauce, cream sauce, and more. Ah, pizza, how I love thee.  Shall I compare thee to a summer’s day?

I digress.  Pizza and I will continue this serenade in private.  

Pizza at home is so much better than delivery (or Digiorno).  This is true even if you aren’t a good cook just simply because you get to put exactly what ingredients you want and the amount you want.  Don’t like pepper? Leave those suckers in the fridge!  Love cheese? Pile it up! Like to eat exactly 5 pieces of pepperoni per slice? Go for it!

Now, I love the classic Hawaiian pizza.  This is a little twist on that traditional Hawaiian with using barbeque sauce and ranch dressing in place of tomato sauce.  And the possibilities are all up to you: add chicken, pulled pork, red onion, or cheddar cheese in addition to the ingredients. It can be as “homemade” as you want.  You can use bottled barbeque sauce and ranch dressing, or if you are really ambitious, make everything from scratch. You can even cure your own ham if your heart so desires.  

In closing, this is why you should use fresh mozzarella instead of the preshredded cheese on pizza.  So much better:

From Cinnamon Freud


For the Pizza Dough:
1 package active yeast
2/3 cup warm water
1 1/2 cups all purpose flour
1/2 teaspoon granulated sugar
1/4 teaspoon salt

For the Toppings:
Salt and pepper
1/4 cup barbeque sauce
2-3 tablespoons Ranch
4 ounces Canadian bacon, chopped
Half a pineapple, chopped
4 ounces mozzarella, chopped
Olive oil
Parsley, chopped


Dissolve yeast in warm water, allowing to sit at least 10 minutes until foamy.

Combine flour, granulated sugar, and salt in a large bowl.  Add yeast mixture and mix together with a wooden spoon until a soft dough forms. Turn onto a lightly floured surface. Knead for for at least 5 minutes..  Transfer to pizza stone, allow to rise in a warm place for 25-35 minutes.

Meanwhile, preheat oven to 475°F.  
Roll out pizza dough to desired thinness.  Season the crust with salt and pepper.  Spread thin layer of barbeque sauce over the pizza crust.  Spread ranch dressing on top.  Top with Canadian bacon, pineapple, and mozzarella cheese.  Brush crust with olive oil.  Bake for 10-15 minutes, until crust is golden brown. Top with chopped parsley.
Serves 2-3 people.

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