Crisp Thin Crust Hawaiian Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pizza is not usually considered to be a healthy food because of the heavy cheese and breading, and the oils and fats. But this recipe has very little breading and low fat cheese but the taste is not compromised. In fact, out of my taste testers more people prefer this pizza to Little Caesar's Hot and Ready. Some good parts are the daily percentage values, the daily needs are well distributed, making this a good food to eat alot of portions (1/16 of pizza). A good thing about this is it a full of vitamins because of the fresh fruit I added. A bad part is the amount of saturated fat, I was going for no saturated fat but I wanted to add some ham to make this a better hawaiian pizza. It actually made it a much better pizza in the end (actuallu raising the nutrition grade. There should be no problem fitting this pizza in a healthy well balanced diet. Ingredients:
10 ounces unbleached all-purpose flour |
1/2 teaspoon instant yeast |
1/2 teaspoon honey |
1/2 teaspoon salt |
6 1/5 ounces water |
1/4 cup olive oil |
8 ounces mozzarella |
14 1/2 ounces tomatoes |
1 clove garlic |
1 tablespoon olive oil |
2 cups diced pineapple |
2 bananas (optional) |
6 ounces ham |
Directions:
1. On Day 1: Combine flour, yeast, honey, and salt in workbowl of food processor fitted with steel blade. With machine running, add all but 2 tablespoons water through feed tube. With machine still running, add olive oil through feed tube and process until dough forms a ball, about 30 seconds. Turn dough out onto work surface. Use judgement to see if dough needs more water and to finish kneading.
2. Place dough in gallon-sized, heavy-duty zipper-lock plastic bag and seal. Refrigerate overnight or up to 48 hours.
3. On Day 2: Adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees. Heat baking stone (flat roaster will do) 1 hour before proceeding.
4. Use a food processor to cut up the pineapple, bananas, and ham separately, then set aside.
5. Remove dough from plastic bag and divide in half with pastry scraper. Set each half in center of lightly floured large sheet parchment paper. Cover each with two 18-inch lengths plastic wrap overlapping in center (alternatively, use one 18-inch length of extrawide plastic wrap); let doughs rest 10 minutes.
6. Setting one dough aside, begin to roll one dough into 14-inch round with even thinness of 1/32-inch, using tackiness of dough against parchment to help roll. Then peel off plastic wrap, sauce (recipe below) dough, then sprinkle with about 1 cup cheese. Add diced pineapple, bananas, and ham to pizza, and sprinkle with cheese on top (if desired). With scissors, trim excess parchment so that it is just larger than dough.
7. Slip dough with parchment onto pizza peel, inverted rimmed baking sheet, or rimless cookie sheet, then, slide onto hot baking stone. Bake until deep golden brown, about 10 minutes. Remove from oven with pizza peel or pull parchment with pizza onto baking sheet. Transfer pizza to cutting board, slide parchment out from under pizza; cut pizza into wedges and slide onto wire rack. Let cool 2 minutes until crisp; serve.
8. While first pizza is baking, repeat process to roll and sauce second pizza; allow baking stone to reheat 15 minutes after baking first pizza, then bake second pizza.
9. Quick Tomato Sauce:Process tomatoes in workbowl of food processor fitted with steel blade until smooth, about five 1-second pulses.
10. Heat garlic and oil in medium saucepan over medium heat until garlic is sizzling, about 40 seconds. Stir in tomatoes; bring to simmer and cook, uncovered, until sauce thickens enough to coat wooden spoon, about 15 minutes. Season to taste with salt and pepper.
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