The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hawaiian Sourdough Pizza

Benito's picture
Benito

Hawaiian Sourdough Pizza

This was last night’s dinner.  I made my usual sourdough pizza dough following the recipe that the PieKing shared with us for the pizza CB.

This pizza had homemade fresh pizza sauce for which I used Peter Reinhart’s recipe from his book Artisan Breads Everyday.  In order to keep the crust crispy and avoid sogginess from the sauce, I first put a layer of prosciutto then the sauce.  This was followed by mozzarella cheese, onions, pineapple, roasted red peppers and once out of the oven a bit more prosciutto.  

This definitely made a tasty pizza so long as you like pineapple which we do.

Comments

Elsie_iu's picture
Elsie_iu

nothing beats the savory flavor prosciutto fat gives. Putting a layer of prosciutto at the bottom kills two birds with one stone: preventing a soggy crust while adding amazing flavor. What a fabulous idea! 

Nice crust and toppings. Some insist on banning pineapples from pizza but I'm rather open-minded. Anything goes as long as it makes tasty pizza :)  

Benito's picture
Benito

Thanks Elsie.

PalwithnoovenP's picture
PalwithnoovenP

This looks more "gourmet" than most "Hawaiian Pizzas" I saw. Pizza is something that I've never baked, must try it soon.

Benito's picture
Benito

Yes you should try it.  It wasn't that hard to learn to do compared with baking a good sourdough batard.  

Benny