January 4, 2020 - 8:05am
Hawaiian Sourdough Pizza
This was last night’s dinner. I made my usual sourdough pizza dough following the recipe that the PieKing shared with us for the pizza CB.
This pizza had homemade fresh pizza sauce for which I used Peter Reinhart’s recipe from his book Artisan Breads Everyday. In order to keep the crust crispy and avoid sogginess from the sauce, I first put a layer of prosciutto then the sauce. This was followed by mozzarella cheese, onions, pineapple, roasted red peppers and once out of the oven a bit more prosciutto.
This definitely made a tasty pizza so long as you like pineapple which we do.
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Comments
nothing beats the savory flavor prosciutto fat gives. Putting a layer of prosciutto at the bottom kills two birds with one stone: preventing a soggy crust while adding amazing flavor. What a fabulous idea!
Nice crust and toppings. Some insist on banning pineapples from pizza but I'm rather open-minded. Anything goes as long as it makes tasty pizza :)
Thanks Elsie.
This looks more "gourmet" than most "Hawaiian Pizzas" I saw. Pizza is something that I've never baked, must try it soon.
Yes you should try it. It wasn't that hard to learn to do compared with baking a good sourdough batard.
Benny