Pepperoni, olive, and pineapple pizza

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Pizza with Pepperoni, Olives, and Pineapple

Yield: One 10-12" pizza
Oven Temperature: 475℉



Ingredients:

  • 1/4 c. + 2 tbsp. warm water
  • 1 tsp. sugar
  • 1 tsp. yeast
  • 1/4 tsp. salt
  • 1 tsp. olive oil
  • 3/4 c. + 2 tbsp. flour
  • ~1/3 c. pizza sauce
  • ~2 c. cheese (I used a mix of mozzarella, Romano, parmesan, and asiago.)
  • ~10 slices pepperoni
  • ~5 olives, cut
  • ~ 1 pineapple ring, cut into small pieces
  • parsley (optional)
  • crushed red pepper flakes (optional)
  • parmesan (optional)

Instructions:

  1. This recipe is designed to feed 1-2 people (depending on how much pizza you want to eat) and should make a pizza that is between 10-12 inches in diameter, depending on how thin you like your crust.
  2. Pour the warm water into a medium sized mixing bowl and then stir in the sugar until it dissolves. Sprinkle the yeast into the water and let it sit for 5 minutes.
  3. Stir in the salt and olive oil. Add in the flour a cup at a time stirring after each addition. The dough should be slightly sticky, so you might not need all the flour.
  4. Cover the dough and let it rise for 45-60 minutes or until it doubles in size.
  5. Preheat the oven to 475℉ and line a pizza pan with parchment paper. You don't have to use the parchment paper, but I think it gives the pizza a nice crust. 
  6. Take your dough out of the bowl and stretch and pull it into a 10-12 inch circle. Place the circle onto your prepared pan and (if you want to) fold over the edges to make a thicker crust along the sides.
  7. Spread on the pizza sauce and sprinkle on some of the cheese. Add the pepperoni, olives, and pineapple. Top with a little bit more cheese and the parsley.
  8. Bake in the oven for 8-12 minutes on the top rack. Keep an eye on the pizza to make sure that it doesn't burn. Top with parmesan and red pepper flakes and serve (to yourself, I know you're just going to eat it yourself.)

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