Hawaiian Style Sheet Pan Pizza Recipes

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CONTADINA® HAWAIIAN-STYLE PIZZA



Contadina® Hawaiian-Style Pizza image

Crumbled bacon, pineapple chunks, bell pepper strips and prepared pizza sauce make a quick and tasty pizza.

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Time 25m

Yield 6

Number Of Ingredients 8

1 (13.8 ounce) package refrigerated pizza crust dough
6 strips turkey bacon or lean deli ham slices
1 cup Contadina® Pizza Sauce or Pizza Squeeze
1 ½ cups shredded mozzarella cheese
1 (20 ounce) can Del Monte® Pineapple Chunks in 100% Juice, well drained
½ cup thinly sliced green or red bell pepper strips
¼ cup sliced green onion or diced red onion
2 tablespoons chopped cilantro

Steps:

  • Preheat oven to 400 degrees F. Spray a large baking sheet with non-stick cooking spray. Press dough into a 15x10-inch rectangle, and decoratively pinch the edges, if desired. Bake 8 to 10 minutes or until edges begin to turn light golden brown.
  • Meanwhile, cook bacon or deli ham until crisp in a non-stick skillet over medium-high heat; crumble and set aside.
  • Spread pizza sauce evenly over crust. Sprinkle with cheese and remaining toppings. Bake 10 to 15 minutes or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 49.3 g, Cholesterol 26.3 mg, Fat 8.7 g, Fiber 2.5 g, Protein 14.7 g, SaturatedFat 3.3 g, Sodium 933.8 mg, Sugar 5.4 g

GRILLED HAWAIIAN PIZZA



Grilled Hawaiian Pizza image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 pound prepared pizza dough, at room temperature, halved
3 tablespoons extra-virgin olive oil
1 1/2 cups diced pineapple (from about 1/2 pineapple)
1 bunch scallions, cut into 1-to-2-inch pieces
1/4 pound deli-sliced ham
3/4 cup shredded white cheddar cheese (about 3 ounces)
3/4 cup shredded muenster cheese (about 3 ounces)

Steps:

  • Preheat a grill to medium. Shape each piece of pizza dough into a ball. Drizzle 1 tablespoon olive oil on each of 2 rimmed baking sheets, place 1 dough ball on each baking sheet and turn to coat in the oil. Place a metal cooling rack upside down on the grill perpendicular to the grill grates (or use a grill basket); brush the rack with the remaining 1 tablespoon olive oil. Working in batches, grill the pineapple, scallions and ham, turning as needed, until lightly charred, 5 to 8 minutes per batch; transfer to a plate as each batch is done. Cut the ham slices in half, if desired. Using tongs, remove the cooling rack from the grill. Pat and stretch or roll each dough ball into an approximately 8-by-12-inch oval. Carefully place each piece of dough directly on the grill and cook until marked and golden, about 5 minutes. Flip the crusts and top evenly with the cheese, ham, scallions and pineapple. Continue grilling until the cheese melts and the crust is cooked through, about 6 more minutes. (If the crust is browning too quickly, slide the pizzas to the outer edge of the grill.) Transfer the pizzas to a cutting board and cut into pieces.

Nutrition Facts : Calories 832, Fat 48 grams, SaturatedFat 21 grams, Cholesterol 96 milligrams, Sodium 1197 milligrams, Carbohydrate 70 grams, Fiber 4 grams, Protein 37 grams

MODIFIED HAWAIIAN PIZZA



Modified Hawaiian Pizza image

Provided by Aarti Sequeira

Time 45m

Yield one 12-inch pizza

Number Of Ingredients 13

2 teaspoons minced garlic
2 teaspoons minced peeled ginger
2 teaspoons canola oil
Kosher salt
1/2 cup tomato puree
1 pound pizza dough (or one 10-to-12-inch prepared crust)
All-purpose flour, for dusting
Cornmeal, for dusting
1 cup shredded cheese blend (mozzarella, provolone, cheddar and/or parmesan)
1/2 cup sliced pepperoni
1/2 cup chopped pineapple
1 fresh red chile pepper, thinly sliced
Fresh mint and Sriracha (hot Asian chili sauce), for topping

Steps:

  • Put a pizza stone or upside-down baking sheet in the oven; preheat to 500 degrees F. Pulse the garlic, ginger, canola oil and a pinch of salt in a food processor until smooth. Mix 1 teaspoon of the garlic-ginger paste with the tomato puree. Stretch the pizza dough into a 12-inch round on a floured surface. Put on a cornmeal-dusted pizza peel or upside-down baking sheet; slide onto the hot pizza stone or baking sheet and cook 5 minutes. (If you're using a prepared crust, skip this step.) Slide the crust back onto the peel. Spread with the tomato puree, then top with the cheese, pepperoni, pineapple and chile pepper. Return to the oven and bake until the cheese melts, 8 to 10 more minutes. Remove from the oven and let sit 5 minutes, then top with mint and Sriracha.
  • Photograph by Con Poulos

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