A Pizza Masterpiece – Jinger & Dan’s Ultimate Hawaiian Pie

2013-08-01 233

Dan and I are both very opinionated people, especially in the kitchen, so sometimes it’s hard for us to make dinner together. Usually one of us cooks while the other person sits at the kitchen table and keeps the conversation going. For certain dishes, we each have our roles, one person doing prep like chopping vegetables and making sure the pans are clean, and the other person mixing and stirring.

However, for pizza, all of these rules go right out of the window. Pizza, in our kitchen, is a collaborative art. It is an event. It is a chance to eat more pepperoni while creating the pizza than actually ends up on the pizza, most of the time.

This time, Dan was responsible for picking our overall topping theme, and we think that we came up with a thing of beauty that needs to be shared. Jinger & Dan’s Ultimate Hawaiian Pie.

I’ll just let you take in the majesty of that name for a second. Here we go.

2013-08-01 194

First, we start with the Easiest Pizza Dough in the World from everybody likes sandwiches, the only pizza dough that you ever really need to know how to make ever again. There’s no need for tons of rising time or pre-planning. You get the idea to make pizza, and with this dough, you can have it in about 40 minutes, with the perfect chewiness on top and cornmeal crispiness on the bottom. Right on. Jeannette’s a genius.

We doctored up the crust just a tiny bit with some oregano and basil sprinkled in there, just for some added flavor. Brush on some olive oil and cover it up with some tomato sauce.

2013-08-01 199

Now, put mozzarella on that pizza, if you’re into that sort of thing. Dan doesn’t like cheese (crazy, I know), so this went only on my side. Feel free to make fun of him in the comments and tell him how awesome cheese is. I certainly do.

2013-08-01 203

Then comes the really good stuff. Thinly sliced sweet Vidalia onions, sweet orange bell pepper, delicious fresh pineapple, and some maple-cured breakfast sausage links. Yep. Maple breakfast sausage. I know it sounds weird, but it was a revelation. The maple flavor just adds to the sweetness, and the acidity of the pineapple and tomato sauce cuts through with a delicious tangy finish.

2013-08-01 207

Dan added a bit of finely diced jalapeno to his side, but he is much, much more adventurous than me in terms of the spicy stuff.

2013-08-01 208

2013-08-01 211

Now, I know people might be thinking that this is sacrilegious, that a Hawaiian pizza is strictly ham and pineapple, but we’ve got a special ingredient that makes this undeniably Hawaiian, at least in the origin of its ingredients.

2013-08-01 215

Black lava sea salt is some seriously delicious stuff. We sprinkled some on top after the toppings were done, and every time you encounter one of those little black crystals, the saltiness cut through, making the sweetness even more apparent, similar to the effect of salted caramel or hot chocolate. This particular salt has a certain something to it, as well, that’s difficult to place in the flavor department. We rarely put salt on anything, but the black lava sea salt has a savoriness to it (would you call that umami?) that regular table salt or sea salt just doesn’t have. It’s salty, yes, but serves more to enhance flavor than cover it up. It’s great stuff. Plus, you can get your own right here, no trip to Boulder required.

2013-08-01 217

The sprinkling of black lava salt was accompanied by some pepper as well, and some dried rosemary on my side, from our long-dead, but still fondly remembered, awesome rosemary bush, a casualty of last year’s Hurricane Isaac. It still lives on in my heart, though, and in several small spice jars.

2013-08-01 218

Ready for the oven.

2013-08-01 224

And done! The miracles of the internet.

2013-08-01 227

And it was delicious. We had a moment where we both looked at each other and nodded acknowledgement of this fantastic creation, even pausing Pitch Perfect for a second to tell each other how good we thought it was. Dan’s not usually into stuff that’s too sweet, but he was so into this that he ate his entire half of the pizza that night.

2013-08-01 229

I showed remarkable restraint in leaving myself a piece for another day’s lunch. A rare moment.

Jinger & Dan’s Ultimate Hawaiian Pie

for the Crust: go here and follow the recipe for the Easiest Pizza Dough in the World, adding 2-3 healthy shakes of dried oregano and basil (approx. 1/2 -1 tsp) instead of the dried rosemary in at the end, then feel awesome about yourself for making such freaking great pizza crust.

Toppings:
olive oil (for brushing the crust)
approximately 1/2 – 1 cup of tomato sauce (we went with Prego’s Chunky Garden sauce because it has big chunks of sweet tomato)
1/2 – 1 cup of grated mozzarella cheese (depending on who’s eating cheese and who is crazily not eating cheese)
1/2 sweet yellow, orange, or red bell pepper, thinly sliced
medium sweet Vidalia onion, thinly sliced
4 maple breakfast sausage links, sliced into small coins (we like Pederson’s Natural Farms from Whole Foods)
approximately 8 oz. of fresh cubed pineapple, thinly sliced
jalapeno pepper, seeded and finely diced (completely optional)
black lava sea salt, pepper, and dried rosemary to taste

Directions:
Preheat oven to 400 degrees. Prep your awesome pizza dough.

After pressing your prepared pizza dough into your pan, brush lightly with olive oil. Spread tomato sauce evenly over crust, and then add toppings all over the place. Add spices to taste. What great directions I am giving you.

Place in oven and bake for 30-35 minutes, until sausage is browned and a bit crispy on the edges, cheese is bubbly, and crust is golden brown.

2013-08-01 228

Slice it up and eat it, but try not to burn your mouth from jumping in too fast. Try not to eat the whole thing. You’re welcome.

Advertisements

2 thoughts on “A Pizza Masterpiece – Jinger & Dan’s Ultimate Hawaiian Pie

    • I am in deep love with that crust. I was fairly intimidated by yeast-containing recipes before I encountered your recipe, and it definitely helped to calm those fears. Plus, the texture is just perfect.

      At Savory, where we bought the black lava salt, they had a bajillion types of salt, and you could have spent hours sampling and deciding. It was down to the black lava and a pink Himalayan salt for us. That stuff was pretty delicious, too. I wish we could have taken them all home.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s