Double Crust Hawaiian Pizza
Double Crust Hawaiian Pizza is a family meal everyone will love! The filling is sweet and savory, and the crust is out-of-this-world delicious!!
Servings: 12 servings
Calories: 232kcal
Equipment
- measuring cups and spoons optional
- kitchen scale optional
- plastic cling wrap
- kitchen timer optional
Ingredients
For the dough:
- 2 ⅓ - 2½ cups all-purpose flour plus additional for kneading
- 2½ teaspoons (1 packet) active dry yeast
- 1½ teaspoons granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon coarse salt
- 1 teaspoon garlic powder
- 1½ tablespoons olive oil
- ½ cup warm water
- ¼ cup pineapple juice
For the filling:
- 2 tablespoons cornmeal
- 3 tablespoons prepared BBQ sauce your favorite variety
- 2 cups ham leftovers work great
- ½ cup pineapple chunks, crushed, rings...
- ½ cup red onion slices
- 1½ cups shredded mozzarella cheese
Instructions
To make the dough:
- In a large bowl, combine 1½ cups all-purpose flour, active dry yeast, salt, and dry ginger. Whisk to combine.
- In a measuring cup, combine water and pineapple juice. Heat in a microwave until warm (110-115 degrees on an instant-read thermometer).
- Pour the water/pineapple juice into the flour mixture and stir well to combine.
- Add the additional flour to the bowl and stir to form a soft dough.
- Turn the dough out onto a floured surface and hand-knead in additional flour (for 5-7 minutes) until the dough is no longer sticky.
- Place the dough into a lightly oiled bowl, turn to coat, and cover with plastic wrap to rise in a warm, draft-free place until doubled (approximately 60 minutes).
To make the pizza:
- Brush 1½ tablespoons oil on the bottom of a large skillet, and sprinkle with cornmeal.
- Dived the risen dough into two pieces, with the bottom dough being slightly larger than the top dough.
- Press the larger of the two doughs into the skillet, covering the entire surface.
- Top the dough with your choice of prepared BBQ sauce, chopped ham, pineapple, red onion, and shredded mozzarella cheese, making sure to leave a ½" border around the circumference of the dough.
- Roll or press the second dough out to a 12" round disc, and gently place the top dough over the pizza fillings in the skillet.
- Cut a small vent hole in the center of the top dough and firmly press the top and bottom dough together to seal (I used the back of a measuring spoon).
- Beat one egg and gently brush over the entire surface of the top dough.
- Allow the pizza to sit and rest for 20 minutes before baking.
- Preheat oven to 375-degrees Fahrenheit (190 degrees Celsius).
- Bake the Hawaiian stuffed pizza in the preheated oven for 40-45 minutes, or until the crust is puffed and a deep golden brown.
- Cool for 15 minutes on a wire rack before slicing and serving.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen. Wrap well or store in an airtight freezer container for up to 3 months.
Nutrition
Serving: 1serving | Calories: 232kcal | Carbohydrates: 25g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 606mg | Potassium: 158mg | Fiber: 1g | Sugar: 4g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 2mg
