Pepperoni & Pineapple Pizza with Honey
The proper Hawaiian argument-ender - pepperoni, pineapple, and a finishing drizzle of honey over the top once it comes out of the oven. Make the dough fresh or cheat with a slow fridge-prove overnight.
Serves: 4-6 (makes 2 large or 4 individual pizzas)
Prep time: 30 minutes (plus dough proving time)
Cook time: 15 minutes
INGREDIENTS
3 cups plain flour
17g sachet instant yeast
1 tsp salt
pinch of sugar
2 tbsp olive oil
3/4 cup warm water
For the tomato sauce
1 can crushed tomatoes
1 garlic clove
1 tbsp olive oil
large pinch of salt
Toppings
200g pepperoni, thinly sliced
250g mozzarella, sliced
230g can crushed pineapple
honey, for drizzling
METHOD
In a stand mixer with a dough hook, combine the flour, yeast, salt, and sugar.
Add the olive oil and warm water in a slow stream while mixing on medium speed. Mix for 10 minutes, until the dough is stretchy.
Place the dough in a warm, draft-free spot, covered with a damp tea towel, and allow it to double in size - this may take an hour, or refrigerate it for a slow proof over the day, which is a great way to get ahead.
Once doubled, turn the dough out, knead briefly, and divide into two or four equal portions depending on your preferred pizza size.
Allow the dough balls to prove on a tray under a damp cloth for a further 30 minutes.
Preheat the oven as hot as possible, fan-forced if available.
Drain the crushed tomatoes through a paper towel-lined sieve to remove excess water. Combine with the garlic, olive oil, and a pinch of salt.
Dust a work surface with semolina or flour. Take a dough ball and place it on the floured surface. Using your fingers, press outward to create a fat crust on the outer rim and a thin centre.
If you're worried about transferring the pizza to the oven later, move it onto a baking tray now.
Spread 2-3 tablespoons of the tomato sauce on each pizza base.
Top each with a quarter cup of mozzarella.
Sprinkle over crushed pineapple to taste, then arrange the pepperoni slices on top.
Bake until golden, bubbling and crisp, about 15 minutes.
Once out of the oven, drizzle the entire pizza with honey.
HINTS
The fridge-prove overnight is a genuine shortcut, not a compromise - it actually develops more flavour in the dough than a quick hour-long rise.
Draining the crushed tomatoes properly through a paper towel-lined sieve stops the base from going soggy, which matters more with a wet topping like pineapple.
Drizzle the honey on right after the pizza comes out of the oven, while it's still hot enough to let the honey melt slightly into the cheese.
NUTRITION (per recipe total, serves 4-6 - guide only):
Energy: 17,000 kJ (4070 cal)
Protein: 160 g
Fat: 185 g
Saturated fat: 70 g
Carbohydrate: 420 g
Sugars: 90 g
Fibre: 20 g
Sodium: 7500 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.