Description
Easy Hawaiian-style pizza! The coconut sauce adds a great flavor and doesn’t overpower the pineapple.
Ingredients
- FOR THE DOUGH:
- 1 Tablespoon Olive Oil
- ¾ cups Warm Water (199°-110°F)
- 1 Tablespoon Sugar
- 1 teaspoon Salt
- 2-¼ cups Flour
- 1 package (1/4 Oz. Size) Dry Yeast
- FOR THE TOPPINGS:
- 1 cup Shredded Unsweetened Coconut
- 1 cup Leftover Ham Chunks Or Deli Ham Slices
- 1 can (20 Oz. Size) Sliced Pineapple Rings (reserve Juice)
- 1 Red Bell Pepper, Stem And Seeds Removed, Sliced
- 2 cups Grated Mozzarella
- ½ cups Sliced Chives Or Scallions
- FOR THE SAUCE:
- 1 Tablespoon Olive Oil
- 4 cloves Garlic, Minced
- 1 can (13 1/2 Oz. Size) Coconut Milk
- 2 Tablespoons Pineapple Juice
- 1 teaspoon Bottled Lime Juice
- ½ teaspoons Salt
- 1 Tablespoon Cornstarch
Preparation
For the pizza dough (made in bread maker): Place all ingredients into your bread maker in the order given above. Set bread machine to “dough only” setting and start.
For the coconut:
Preheat oven to 350°F / 177°C. Place coconut on a cookie sheet and spread in a single layer. Toast for 5-8 minutes. Do not over-brown as it will brown again on top of the pizza. Remove from oven and set aside.
For the coconut sauce:
Heat oil in a small saute pan over medium heat then add garlic. Saute garlic until lightly browned. Add 1 1/4 cups of coconut milk, the pineapple juice, lime juice and salt.
Mix the remaining coconut milk with cornstarch in a small bowl or cup. Whisk together then set aside.
Heat coconut sauce mixture on low heat until almost boiling. Whisk the cornstarch mixture into the sauce. Heat on low heat, stirring occasionally until thickened.
For the assembly:
Preheat oven to 425°F / 218°C.
Chop ham. Grill pineapple and pepper, either on a grill pan over high heat or directly on the grates of the grill over high heat. If you grill directly on the grill grates, be careful when you flip them so that they don’t fall through the grates. Set aside.
Halve the pizza dough. Roll each section into a 6″ round and place on a pizza pan. Top each with about 1/4 cup of coconut sauce. Add ham, pineapple, pepper, cheese, toasted coconut and chives.
Bake at 425°F / 218°C for 18-20 minutes until desired brownness is reached. Remove from oven. Let them rest for 5 minutes before cutting into slices.
