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
1. Using a stand mixer with dough hook attachment, combine flour, semolina, sea salt, thyme and yeast on low speed. Mix for 1-2 mins.
2. Add oil and honey. Mix for 4 mins.
3. 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.
4. Cover dough with plastic wrap and let stand for 20 mins.
1. Preheat oven to 450°F.
2. Sprinkle baking pan with semolina or use a pizza stone.
3. Divide dough into two and roll each portion into a thin-crust 10″ circle.
4. Spread La Bomba sauce evenly on crusts.
5. Sprinkle 1/2 cup of mozzarella across both pizzas.
6. Evenly distribute ham, peppers, pineapple and 1/8 cup green onions. Top pizzas with feta, remaining green onions and remaining cheese.
7. Bake for 5-8 mins, until the crust is set and cheese is melted and bubbling.
8. Change oven setting to broil and finish pizzas for 1 min.
9. Let pizzas stand for 4-5 mins. Slice into 8 pieces each and garnish with cilantro.
Yield 4 servings