Chef Shaun Ursell,
A crispy, thin crust and fiery ingredients spice up Hawaiian pizza. La Bomba sauce is available at De Luca’s Specialty Foods.
1 cup 1 Tbsp all-purpose flour
1/4 cup semolina
1 pinch sea salt
1 pinch dried thyme
1 pinch instant yeast
1 Tbsp olive oil
1 drop liquid honey
1/2 cup water
2 Tbsp spicy La Bomba sauce
2 cups shredded mozzarella
7 oz spicy capocollo ham, thinly sliced
1 red pepper, roasted, peeled and sliced
1 jalapeño pepper, roasted, peeled and sliced
1/4 fresh pineapple, roasted and sliced
1/4 cup thinly sliced green onions
1/2 cup crumbled feta cheese
2 Tbsp plucked cilantro
- Using a stand mixer with dough hook attachment, combine flour, semolina, sea salt, thyme and yeast on low speed. Mix for 1-2 mins.
- Add oil and honey. Mix for 4 mins.
- Add water and allow dough to mix and form a ball. If dough is sticky, add a tsp of flour and mix. If dough is dry, add tsp of water and mix. Dough should be tacky and moist.
- Cover dough with plastic wrap and let stand for 20 mins.
- Preheat oven to 450°F.
- Sprinkle baking pan with semolina or use a pizza stone.
- Divide dough into two and roll each portion into a thin-crust 10″ circle.
- Spread La Bomba sauce evenly on crusts.
- Sprinkle 1/2 cup of mozzarella across both pizzas.
- Evenly distribute ham, peppers, pineapple and 1/8 cup green onions. Top pizzas with feta, remaining green onions and remaining cheese.
- Bake for 5-8 mins, until the crust is set and cheese is melted and bubbling.
- Change oven setting to broil and finish pizzas for 1 min.
- Let pizzas stand for 4-5 mins. Slice into 8 pieces each and garnish with cilantro.
Yields 4 servings