Pineapple Pizzas Recipes

Steps:

• For the dough: Combine the water, yeast and sugar in a stand mixer fitted with the dough hook and let it bloom until bubbly, about 5 minutes. Add the flour, salt and 1 tablespoon corn oil and mix on medium-low for 5 minutes. Add the remaining tablespoon oil to a 12-inch cast-iron or heavy oven-safe skillet and paint it with a brush all over and up the sides. Place the dough in the center of the skillet and cover in plastic wrap. Let rise until doubled in size, for up to 2 hours.
• For the pizza: Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Arrange the bacon slices on the lined sheet tray and bake until slightly crisp but still soft in the middle, 5 to 8 minutes. Let cool, then cut into 1-inch strips. Set aside until ready to use.
• Turn the oven up to 500 degrees F.
• Press the dough down lightly in the skillet until it reaches the edge. (If the dough is being temperamental and not stretching, cover with plastic wrap and let it chill out for 10 minutes to let the dough relax, then press it to the edge.) Ladle a layer of sauce on the dough and evenly spread to the edge. Now it's cheese-shingling time! Start around the edge, letting the cheese go up the inside wall of the skillet and then covering the middle so there is one even layer of cheese on the pizza. Top with an even sprinkling of pineapple and bacon.
• Bake the pizza until both the cheese crust around the edge is golden brown and the toppings are nicely charred and bubbling, 20 to 30 minutes. I like using a fish spatula to gently and carefully lift a portion of the crust to peek underneath and see if it is getting super golden brown. You may need to move the skillet to the top rack or bottom rack depending on whether the top or bottom crust chars first. Let the pizza cool for 10 minutes. Slice and serve!

Steps:

• Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10- to 11-inch round. Transfer 1 dough to each prepared baking sheet.
• Spoon the Marinara Sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately.
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls.
• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

Steps:

• Brush pizza crust with olive oil, and spread pizza sauce evenly over crust.
• Top sauce evenly with ham and pineapple; sprinkle with cheeses.
• Bake at 425 degrees for 10 minutes or until cheese melts and crust is lightly browned.

Steps:

• Place the crust on an ungreased 14-in. pizza pan. Top with sauce, pineapple, nuts, bacon and cheese. Bake at 450° for 8-12 minutes or until cheese is melted. Cut into wedges.

Steps:

• Combine water and sugar in a microwave-safe measuring cup and microwave for 50 seconds. Stir in yeast and allow to sit for at least 2 minutes.
• Mix bread flour, semolina flour, and salt together in a bowl large enough for the dough to expand to the size of a head of lettuce. Grease hands with cooking spray. Pour water mixture into flour mixture and mix with a fork to combine. Transfer dough to a work surface and fold in half several times. Dough will be very sticky; reapply cooking spray as necessary.
• Pour 1 1/2 tablespoons olive oil into the bowl and spread it around the bottom. Add dough and turn it over so that it has a light oil coating to prevent sticking. Cover and set in a warm place for 1 hour.
• Meanwhile, pound chicken breasts out to a uniform thickness. Heat remaining 1 tablespoon oil in a frying pan over medium-high heat and sear chicken, 2 to 3 minutes per side. Lower the heat to medium-low, cover, and cook until chicken is browned and no longer pink in the centers, 8 to 10 minutes. Let cool enough to handle, about 5 minutes, before cutting into 1/2-inch cubes.
• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 14x7-inch pan and sprinkle cornmeal evenly over the bottom.
• Grease your hands again with cooking spray and remove dough. Spread dough in the prepared pan to an even thickness. Cover with pizza sauce and mozzarella cheese. Add pineapple and chicken.
• Bake on the middle or top rack of the preheated oven until cheese is melted and crust is golden, about 23 minutes.