Making Hawaiian pizza with fresh pineapple and homemade Canadian bacon

When we made Canadian bacon from scratch last week, we knew we'd have to add it to a Hawaiian pizza this week.

Blog PhotoCan I just say, that was the best idea ever. (We were happy to be making pizza again; Rob's sister gave us another stone for baking pizza, which we really appreciated. We broke our first pizza stone in March.)

We thawed a chunk of Canadian bacon a day in advance, and bought a fresh pineapple to ripen on the top of our fridge. While I cleaned the pineapple Saturday, Rob sliced the bacon as thinly as possible.

We added it to a typical pizza crust and tomato sauce. We were in a cheese pinch – we had some shredded mozzarella but not enough for a whole pizza. So I broke up some slices of Muenster and added them, too, and topped the whole thing with chunks of fresh pineapple and Canadian bacon.

Rob wasn't sure about the cheese combination, but it was delicious. In fact, the entire pizza turned out awesome – we'll be making this one again. It was this fresh, delicious combination of sweet and salty.

The only drawback – the pineapple gave off some liquid during cooking. We put the pizza on a platter to cut it (using kitchen shears, which worked fine) and the liquid seemed to drain away. It certainly didn't hurt the taste or texture of the pizza. Yum.

 

 

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rsp wrote on April 20, 2012 at 2:04 am

Now I'm going to come right out and say I've never have pineapple on a pizza. I always thought that was the weirdest idea. But that looks really good. 

Meg Dickinson wrote on April 20, 2012 at 8:04 am
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This pizza tasted so fresh and actually pretty healthy. We used half whole-wheat crust, so that helped. I can always judge how healthy/filling a pizza is by how much we eat - we still had leftovers for this one on Monday.