Ingredients
- 1 pizza dough
- 1/4 cup tomato sauce
- 3/4 cup pineapple chunks or tidbits, drained
- 3 oz back bacon or other good quality ham
- 3 tbls red pepper, diced
- 3 tbls broccoli flowerets, chopped
- 1 cup Jarlsberg cheese, grated
- 1 tbls sun dried tomatoes, soaked in hot water
- chili infused oil or olive oil
- fresh oregano, chopped
Directions
- Place your pizza stone in a 550 F oven for at least 1 hour before you are ready to bake your pizza.
- Cook the bacon in a skillet, drain on paper towel and cut into 1″ pieces. If using ham, just cut into 1″ pieces.
- Remove the sun dried tomatoes from the soaking liquid and chop into a small dice.
- When your pizza stone is ready shape the dough into a round shape slightly smaller than your pizza stone. Place it on a cornmeal coated pizza peel.
- Working quickly so the dough doesn’t stick to the peel, spread the dough with the sauce then add the bacon, pineapple, red pepper, broccoli, sun dried tomatoes and cheese.
- Slide the pizza from the peel, using your free hand to gently pull the front of the pizza, to the hot pizza stone. Set timer for 7 minutes.
- Lift the crust to check the bottom and see if it is done. Add another minute if not.
- When pizza is done remove from the oven with the peel and slide onto a cutting board.
- Using a pastry brush spread oil on the crust. Sprinkle with the fresh oregano.
- Using a pizza wheel cutter cut into wedges and enjoy.
- Let the pizza stone cool in the oven.
Napolenta Pizza Dough