Maui Memory Pizza

I love Round Table’s Maui Zaui pizza. I haven’t had it in months and we’ve already blown our “fun” budget for September, so I decided to try to make my own. After some unsuccessful attempts to find a copycat recipe online, I made my own version from memory. One of these days I’ll compare it with the real thing, but for now, you may enjoy my “Maui Memory” pizza recipe, which features a sweet-and-sour pizza sauce with pineapple, chopped ham, red onions, mozzarella, bacon, and green onions on top.

All amounts are approximated… I didn’t do much measuring when I was making this!

Makes 1 rectangular pizza, approximately 9″x13″. Serves 2, 3 if you have salad or other side dishes.

Ingredients

Crust (adapted from The America’s Test Kitchen Family Cookbook)

  • 2 c bread flour
  • 1/2 envelope of active dry yeast (1 1/8 teaspoons)
  • 3/4 teaspoon salt
  • 1 tablespoon olive oil
  • 7/8 cup warm water

Sauce

  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 1/4 cup tomato sauce
  • 1 tablespoon soy sauce

Toppings

  • 4-6 slices of bacon, chopped
  • 4 slices canadian bacon or similar-sized ham, chopped
  • 2-3 slices pineapple, chopped
  • 1/4 small red onion, thinly sliced
  • 2 cups shredded mozzarella cheese
  • 1 green onion, chopped

Combine dry ingredients in a standing mixer with a dough hook, then slowly add the olive oil and water as the machine is running. Mix until the dough comes together and all flour is incorporated, let it rest for 2 minutes, then run the machine again for 5-8 minutes, adding up to 1/4 c of flour until the dough forms a smooth ball. Transfer to a lightly oiled bowl, cover the bowl with plastic wrap, and let rise in a warm place until doubled in size (takes about an hour for me).

Turn the dough out and shape into a rough rectangular shape. Cover with the plastic wrap and let it rest for 20-30 minutes. Turn on the oven to 400 degrees and heat a baking stone. (If you don’t have a baking stone, you can preheat a rimless baking sheet, but not for as long.)

While the dough is resting, cook the bacon in a frying pan until crisp, stirring occasionally to allow the bacon to cook evenly. Drain.

Combine the sauce ingredients in a small saucepan and heat until simmering, then turn the heat down and simmer until reduced – about 15-20 minutes.

While the bacon is cooking and the sauce is simmering, you can prep the rest of the ingredients, if you haven’t already.

Stretch the dough out onto a piece of parchment paper (approximately 9″x13″) to form a rectangular shape. Smear the pizza sauce over the dough, then sprinkle the chopped ham, pineapple, and red onions over the sauce. Top with shredded mozzarella, then sprinkle bacon on top.

Slide the parchment paper and pizza onto the baking stone (using another rimless baking sheet makes this easier). Bake for 12-15 minutes until the cheese is melted and starting to brown and the edges of the dough are starting to brown. Remove from oven and sprinkle with green onions.

Let the pizza cool for a few minutes to let the cheese set before slicing and serving

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