Hot Hawaiian Pizza with Hot Genoa Salami
Studded with hot peppers and a spicy Genoa salami, this Hot Hawaiian Pizza will convince you that pineapple on pizza is a very good thing.
Equipment
- 13x18" baking sheet
Ingredients
Pizza Dough
- 2¼ cups warm water divided
- 2¼ tsp quick-rise yeast
- 1/4 cup + 2 tbsp olive oil divided
- 3¼ cups bread flour
- 2½ tsp salt
Pizza Sauce
- 2 tbsp olive oil
- 3 shallots halved and sliced
- 3 cloves garlic minced
- 1 tsp crushed red pepper flakes
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ cup red wine
- 1 can whole tomatoes
- 2 tsp granulated sugar
- 2 bay leaves
- 1 sprig fresh basil
- ¼ cup fresh basil leaves
Pizza Toppings
- 3 jalapeños sliced
- 4 red chilis thinly sliced
- ⅓ cup pickled banana peppers
- 2 cloves garlic minced
- 2 hot Italian sausages casing removed
- ¼ pineapple sliced thin
- 12 slices hot Genoa salami
- 340g (12oz) mozzarella shredded
- sesame seeds for sprinkling
- micro greens for sprinkling
- crushed red pepper flakes for sprinkling
Instructions
For the Pizza Dough
- Pour 1/4 cup of the warm water into a large bowl. Add the yeast and let the mixture sit for 5 minutes or until foamy.
- Add the remaining water to the bowl followed by 2 tablespoons of olive oil and stir to combine. Whisk the flour and salt together in a large stand mixer fitted with a paddle attachment. Swap the paddle for a dough hook and set the mixer to its lowest speed.
- Slowly pour the liquid mixture into the dry. Go in small increments only adding more liquid after the previous amount is well-integrated. A silky, tacky dough should form. Place the dough on a well-floured surface and knead for 5 minutes.
- Pour the remaining olive oil onto a large baking sheet and rotate it to encourage the oil to evenly coat the bottom of the sheet. Stretch the dough into a rough rectangle (it won't fit the pan yet) and cover with plastic wrap. Let rise for 1 1/2 hours.
For the Sauce
- While the dough is rising, make the sauce. Heat the olive oil in a large skillet until shimmering. Add the shallots and a generous pinch of salt and sautè until just translucent. Stir in the garlic, red pepper flakes, basil, and oregano. Sautè until fragrant, about 30 seconds more.
- Deglaze the pan with the wine and add the tomatoes. Break them up roughly with the back of your spoon. Add the sugar, bay leaves, and basil sprig and bring the sauce to boil before reducing to a simmer. Let cook for 15 minutes or until reduced by half.
- Take the sauce off of the heat and remove the bay leaves. Stir in the basil leaves and transfer the sauce to a large food processor and carefully blitz until smooth. Pour the sauce into a bowl and cover until ready to use.
For the Pizza
- Preheat the oven to 450°F.
- Place the jalapeños, red chilis, banana peppers, and garlic in a medium-sized bowl. Stir to combine and set aside. Brown the sausage in a skillet and set it aside as well.
- Deflate the dough that has been rising on the baking sheet. Using your fingers, form a rough crust by building up the dough around the edges. Spread an even layer of pizza sauce over the dough's surface. You will have sauce leftover.
- Top the pizza with the Genoa salami, sausage, hot pepper medley, pineapple, and cheese. Sprinkle sesame seeds on the crust and place the pizza in the oven. Bake the pizza for 20-25 minutes, turning once, or until golden and bubbly.
- Let the pizza cool for 10 minutes before garnishing with microgreens and crushed red pepper flakes. Slice and serve immediately.