Do you know that one guy in your circle of friends who always orders a Pizza Hawaii from the delivery service? Without a doubt, he deserves respect! Because admit it: deep down, you love the combination of sweet pineapple and savory prosciutto on a crispy pizza just as much as we do. After all, sweet and salty is the best duo since Mario and Luigi!
And when you add creamy mozzarella and freshly chopped oregano onto the dough, my friend, you have a pizza of absolute top quality in front of you. Your buddy will definitely leave you a like, you can count on that!
MY TIP:
Instead of flour, sprinkle a handful of hard wheat semolina on the pizza peel. It ensures that the pizza base won't stick to the peel when you try to transfer it onto the pizza stone.
Ingredients
For 2 servings
Equipment
nutritional values per serving
Preparation in 6 steps
Remove the leaf crown and fruit base of the pineapple with a large sharp knife. Stand the pineapple upright and cut off the skin all around. Cut out the brown eyes (hard spots that cannot be eaten) arranged spirally on the pineapple all around with V-shaped incisions.
Cut out the woody core of the pineapple, slice the flesh into approximately 0.5 cm thin slices, and then cut the slices into roughly 2 cm flat triangles. Tear the prosciutto into bite-sized pieces.
Preheat pizza oven, gas grill, or oven with a pizza stone to maximum heat. Shape pizza dough with your hands to about 1 cm thick and round.
Generously dust the pizza peel with flour and place the pizza base on it. Thinly spread the dough with pizza sauce from the inside out in circular motions. Roughly tear apart the mozzarella and evenly distribute it on the sauce. Top the pizza with pineapple and prosciutto.
Bake the pizza on the pizza stone in the pizza oven for 2–3 minutes, on the gas grill for about 5 minutes, or in the oven for about 10 minutes until the crust is crispy and the cheese is melted.
Pluck oregano leaves from the stem and finely chop them. Season pizza with salt and pepper, drizzle with some olive oil, sprinkle with oregano, and serve immediately.
Tags
Max doesn't need much to be happy. Give the boy a cold beer and a juicy steak - preferably over 500 grams - and the BBQ is saved for him in no time. When he's not busy trying out the latest steak trends on the grill, Max tinkers with new, creative recipe ideas for the BURNHARD magazine on a daily basis or enjoys his evenings with friends by the Rhine. Life can be so easy!