Hawaiian Pizza Pockets Recipes

PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
• Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
• Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
• Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
• Bake the pita pizzas for 10 minutes, until the cheese is melted.
• Enjoy!

QUICK HAWAIIAN PIZZA

Steps:

• Preheat oven to 425°. Place crust on a baking sheet. Mix marinara and barbecue sauces; spread over crust., Top with remaining ingredients. Bake until crust is browned and cheeses are melted, 10-15 minutes.

HOMEMADE HAWAIIAN PIZZA

Steps:

• Preheat oven to 450°F.
• Whisk together 1 cup flour, yeast, sugar and salt in a large bowl. Add oil to the water and pour into dry ingredients. Stir until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.
• Dough should form a ball and will be slightly sticky.
• Knead dough on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
• Cover and rest the dough for 10 minutes.
• Stretch and pat dough with floured hands to fill greased 12-inch pizza pan or baking sheet.
• Spread with pizza sauce. Top with cheese. Spread Canadian bacon, bacon, and pineapple over the top.
• Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
• Cool just a minute or so before slicing and serving.

HAWAIIAN PIZZA POCKETS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
• In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
• Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
• Top each with 1 slice ham, torn into pieces, 1 tablespoon pineapple and 1 tablespoon cheese. Fold over, and pinch edges to seal.
• Bake 15 to 20 minutes or until golden.
• Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.

HAWAIIAN PIZZA

Steps:

• In a bowl, combine flour and salt - and set aside.
• In a measuring cup - measure the warm water, add olive oil, sugar, and yeast. Combine well.
• Add the yeast mixture to the flour mixture.
• Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom.
• This is a very wet dough, so don't try touching it with your hand.
• Cover with a clean kitchen cloth or plastic wrap.
• Let on the countertop for an hour.
• Then, place in the fridge for 4 hours - up to 12 hours. I like to leave it overnight.
• Tip - Make sure the dough is well covered with plastic wrap so it does not dry out in the fridge.
• Preheat oven with pizza stone for at 200 C / 390 F for about 30 minutes.
• Remove the dough from the fridge.
• The dough will have become three times its size but still be very soft, sticky, and elastic with lots of air pockets.
• Dust your work surface generously with flour.
• Remove the dough on to the floured work surface. It is best to use a bench scraper or spatula.
• Divide the dough with a bench scraper. This dough makes three (for 3 x 12-inch thin-crust pizzas).
• Tip - Let the dough rest again for 10 to 15 minutes.
• Using a rolling pin, roll one piece of dough to about 12 inches (see video).
• Transfer pizza to a pizza peel, pizza pan, or baking tray. The video below uses a pizza peel.
• Tip - Place parchment paper on a pizza peel (parchment is less messy than cornmeal or flour).
• Tip - Let the base rest for 5 to 10 minutes - this will proof the base just a little which makes those edges puffy. (optional)
• Add all ingredients in a blender until smooth.
• Pour into a saucepan and cook on high for 2 minutes.
• You want the excess moisture to evaporate (see video).
• Let cool then use it on your favorite pizza.
• Tip - Brush the edges of the pizza with olive oil (this will give a nice golden crisp crust).
• Spread pizza sauce.
• Scatter the pineapple and ham chunks all over.
• Now, sprinkle the parmesan, followed by the mozzarella.
• Transfer the pizza to the preheated oven.
• Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.

ROUND 2 RECIPE - HAWAIIAN PIZZA

Steps:

• Preheat oven to 450 degrees F.
• Lightly oil a medium sized baking sheet. Roll or stretch dough to fit into oiled pan.
• Place in oven and bake for 8 minutes.
• Remove from oven and evenly coat with the Hawaiian Sauce leaving a 1 inch border from the edge of the dough. Top with leftover pulled pork, pineapple chunks and sprinkle with cheese. Scatter the top with the onion and season salt and freshly ground black pepper. Bake for about 20 minutes until the cheese has melted and the crust turns golden brown. Garnish with fresh cilantro. Slice and serve.
• In small bowl, combine teriyaki mix, paprika and pepper.
• Coat the pork the with rub mixture, patting until all rub is used. Set aside.
• In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
• Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. Reserve the remaining pulled pork for the Round 2 Recipes, Pulled Pork Pot Stickers and Hawaiian Pizza.
• In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside..
• Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
• Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
• Preheat a grill pan or an outdoor grill to medium heat.
• On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.

HAWAIIAN PIZZA POCKETS

Steps:

• 1. Set aside Ham, Shredded Cheeses and Crispy bacon. Pre heat oven to recommended temp on crescent roll package. Roll out crescent rolls. I didn't give any measurement on the main ingredients-make as many as you like or have on hand for.
• 2. In a saute pan, saute butter, garlic, pineapple chunks and italian seasoning. I like the infusion of flavor by adding the pineapple to this mix.
• 3. Assemble roll ups. Place a small dollop of pineapple mix,layer cheese and a piece of ham along with crumbled bacon on crescents and roll up. place seam side down on cookie sheet and bake until golden and bubbly. The bacon really makes this dish special. This can also be made as "whole" pizza's by rolling out crescents on a cookie sheet and pressing the seams together. Or, just by pizza dough-same result! ENJOY!!