Hawaiian pizza, a controversial creation that divides pizza lovers around the world, was actually invented in Canada by Sam Panopoulos in 1962. The classic Hawaiian pizza pairs ham and pineapple atop a cheese pizza—a combination that Panopoulos introduced to bring a touch of exotic sweetness to the savory landscape of traditional toppings.
While many purists argue against fruit on pizza, others embrace the bold contrast of flavors. But what if we took the concept of Hawaiian pizza and reimagined it not just with a twist, but with a true homage to Hawaiian flavors?
Enter "The Real Hawaiian" grilled pizza. This recipe transcends the usual debates by deeply rooting itself in authentic Hawaiian tastes through the use of Huli Huli chicken—a local Hawaiian favorite known for its rich, smoky-sweet flavors—and a homemade pineapple puree that goes beyond mere topping to integrate deeply with the pizza's flavor profile.
The use of Fontina and Gouda cheeses complements the smoky chicken and sweet pineapple with a perfect melt and subtle complexity that far surpasses the standard mozzarella.
I invite you to experience a true piece of culinary innovation with "The Real Hawaiian." This isn't just about adding pineapple to pizza; it's about crafting a dish that respects and celebrates the rich flavors of Hawaii. Every bite offers a burst of the islands' spirit, from the savory depth of the Huli Huli chicken to the sweet, charred pineapple that ties it all together.
Pineapple on pizza...
So, fire up your griddle, gather your ingredients, and prepare to impress your taste buds and guests alike with a pizza that truly deserves the name "Hawaiian." It’s a culinary adventure that promises to change the way you think about pineapple on pizza forever.
Ingredients:
(Make 2 grilled pizzas)
Huli Huli Glaze Homemade, 1/2 Recipe
Slurry, 1 TBSP Cornstarch + 2 TBSP Water
Grilled Pizza Dough Homemade, 2 Dough Balls
Sesame Oil, For Brushing
Pineapple Puree Homemade, For Dolloping
Fontina Diced, A Few Handful
Gouda, For Grating
Huli Huli Chicken Coarsely Diced Homemade, 1/2 Recipe
Red Chili Deseeded Finely Sliced, 2
Scallions Coarsely Sliced, A Handful
Toasted Sesame Oil, For Drizzling
Equipment:
Griddle
Sauce Pot
Directions:
Please visit my "Grilled Pizza Dough" page for the recipe.
Please visit my "Huli Huli Chicken" page for the pineapple puree, Huli Huli Glaze and Chicken recipe.
Transfer the huli huli glaze to a sauce pot over medium heat.
Once it starts to simmer, add in the slurry.
Stir to combine well and until thickened.
It should coat the back of a spoon.
Set it aside until ready to use.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing up.*
In a griddle over medium heat, gently place in the dough.
Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with more sesame oil.
Grill until lightly charred.
Flip the dough.
Immediately turn the heat down to medium-low.
Spread the huli huli sauce onto the pizza.
Followed by dolloping some pineapple puree.
Sprinkle the fontina over the top and grate the gouda over the pizza.
Lastly, top the pizza with the chicken cubes.
Immediately cover the griddle to generate steam in order for the cheese to melt.
As soon as the cheese melts and the bottom is lightly charred, remove the cover.
Remove the pizza from the heat and transfer it onto a serving plate.
Drizzle some of that huli huli sauce over the pizza.
Garnish with chili and scallions.
Lastly, finish the pizza with a drizzle of toasted sesame oil.
Repeat the steps for the remaining pizza.
Slice and serve immediately.
Yes, if you do it properly...
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