My version of Hawaiian pizza, where I've used brown-sugar roasted pineapple, prosciutto, red onion, mozzarella and a bit of goat cheese. Topped with fresh arugula after baking.
1lbpizza dough, store-bought or your favourite homemade
1cuppizza sauce, store-bought or your favourite homemade
1cupmozzarella cheese, shredded, packed
1/3cupred onion, thinly sliced
1/2fresh pineapple, peeled, cored, sliced and roasted *see instructions below
2Tablespoonsbrown sugar
6slicesprosciutto
1/3 - 1/2cupgoat cheese, crumbled
1 1/2cupsbaby arugula, for topping after baking
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Instructions
Roast the pineapple (do ahead): Preheat oven to 425F. Prepare the pineapple by slicing away the outside of the pineapple. Cut into quarters and slice away the core. Cut into 3/4-inch slices. Place onto a baking sheet and sprinkle with brown sugar. Roast in preheated oven until lightly browned, about 15 minutes. Remove from oven and let cool. Cut into chunks.
When ready to cook your pizza, place pizza stone in cold oven, then turn on/preheat oven to 500F.
Stretch pizza dough into a 14 to 16-inch circle. Spread the top of the dough with pizza sauce, leaving the outside edge uncovered by 1/2 inch or so. Sprinkle shredded mozzarella evenly over-top. Scatter sliced red onion and the roasted pineapple chunks over-top. Lay a piece of prosciutto out flat. Starting with the short end, roll up the prosciutto loosely, into a rough rose-shape and place on top of pizza. Scatter goat cheese over-top.
Use a pizza peel to transfer the prepared pizza to the hot pizza stone in the oven. Bake for 12-15 minutes, or until the crust is well cooked and brown in spots. Remove pizza from oven and top with fresh arugula. Slice and enjoy!