Hawaiian Pizza
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INGREDIENTS
- 1 package of The Little Shop Classic Focaccia Mix - made and stretched
- 1 cup Mozzarella Cheese, shredded
- ½ cup Parmesan Cheese, grated
- 4 thinly sliced pieces of prosciutto shredded
- ½ cup unsweetened pizza sauce
- ¾ cup fresh peeled pineapple - chopped to 1” pieces
- 2 Tbsp Little Shop Garlic Oil, divided
- 1 Tbsp Little Shop Pineapple Balsamic
- 1 tsp red pepper flakes
INSTRUCTIONS
Note: Focaccia mix will make two medium sized pizza shells. Double ingredients to make two pizzas.
- Make the focaccia mix according to directions. Split dough in two and on an oiled plate, cover with plastic wrap and let rise for 30 minutes.
- Mix pizza sauce with pineapple balsamic vinegar, 1 Tbsp of garlic oil and the red pepper flakes and set aside.
- Mix the Parmesan and mozzarella together.
- Heat oven to 475°F
- On a parchment lined baking pan, stretch your pizza dough out to about a 12” circle
- Spread a thin layer of sauce across dough
- Top sauce with an even layer of cheese mixture
- Top cheese with pieces of shredded prosciutto
- Evenly place pineapple
- Drizzle with remaining Tbsp of garlic oil
- Bake for about 10-12 minutes or until the crust is golden brown and the cheese is bubbly.
- Drizzle with a little more olive oil if desired.
- Let the pizza rest before slicing.
- Serve immediately and enjoy!