Delicious Hawaiian Pizza is easy to make at home! This recipe is topped with a scrumptious homemade Sriracha Pizza Sauce that will instantly become a new family favorite!
Pizza might just be the greatest food ever created. It’s carbs, sauce and cheese, plus a variety of delicious toppings all combined in one dish!
Starting a pizza recipe with a delicious dough and scrumptious sauce is the key to a great pizza. I love experimenting making different pizza sauces. The Three Cheese Jalapeno Ranch sauce that I created for this Jalapeno Sausage Pizza is an all time favorite. But this Sriracha Pizza Sauce is now tied for first!
Growing up, one of my favorite pizza restaurants in Oklahoma was Hideaway Pizza. I would always order their “Maui Magic”, a pizza topped with pineapple chunks, mandarin oranges and Canadian bacon.
This recipe is my adaptation of that delicious pizza! In this version, I added homemade Sriracha pizza sauce and swapped out the Canadian bacon for prosciutto.
The spiciness of the sriracha pizza sauce pairs perfectly with the sweetness of the pineapple and mandarin oranges. If mandarin oranges on a pizza is just too weird for you, they can always be left off. Already have ham at home? Use that in place of the prosciutto.
But for the love of Sriracha, take a little time before preparing the pizza to make this sriracha pizza sauce! The recipe makes enough for 3 pizzas. Save extra sauce in the fridge or freezer to make delicious pizzas over and over!
My last night in Oklahoma I decided to make one of my families favorites, pizza! The result was a thick and delicious deep dish pizza with one amazing sauce!
Ingredients (crust – makes 2 12″ crusts)
1/4 oz yeast
1 1/4 cups warm water
3 cups flour
1 tsp salt
1/2 cup cornmeal
1/4 cup olive oil
Start by combining the yeast and water in a large bowl. Allow to sit for 5 minutes or until the mixture bubbles.
Next, add the flour, salt, olive oil and cornmeal.
Mix well until a large ball forms.
Next, place onto a floured surface and knead for 5 minutes.
Now, place the ball back into a bowl covered in cooking spray.
Cover with plastic wrap and allow to rise for an hour.
Ok, don’t tell me that didn’t just amaze you!? Every time, the fact that this little ball turns into this giant monster just baffles me! It’s the little things in life people! 🙂
Now it’s time to deflate the amazingness and form the dough in a cast iron skillet.
Now it’s time to take it back a couple notches. Remember that hour while you were waiting for the amazing dough transformation? Yes, that hour while you were sipping wine and relaxing? Oh yeah, that one! Lets throw a little sauce making in there as well!
Ingredients (sauce – makes app. 4 cups)
2 tbsp olive oil
4 cloves garlic (minced)
3 tomatoes (pureed in food processor or blender)
1 can (28 oz) peeled plum tomatoes (roughly chopped)
1 can (6 oz) tomato paste
1/4 cup red wine
2 tbsp fresh basil (chopped)
1 tsp dried parsley
1 tsp black pepper
1/2 tsp oregano
1/2 tsp salt
Heat the olive oil in a large skillet, then sauté the garlic for 1 minute in the oil.
Next add the pureed tomatoes, chopped plum tomatoes, tomato paste and red wine to the garlic.
Now it’s time to add in the spices!
Mix together and bring to a simmer.
Cover and cook on low for 20-25 minutes.
Let me tell you people, this sauce is a-m-a-z-i-n-g! The secret: red wine, obviously! Doesn’t wine make everything better?
Now it’s time to prepare the toppings. I went traditional with pepperoni, but added a kick with red peppers and the creamy goodness of fresh mozzarella.
25 pepperoni slices
1/2 roasted red bell pepper (sliced)
8 oz fresh mozzarella
1/4 cup shredded parmesan
While the sauce is simmering and dough is rising place the pepperonis in a skillet to cook off some of the grease.
After 5-7 minutes, remove the pepperonis and place in between 2 paper towels to soak up the grease.
At this time, roast the bell pepper over an open flame on the stove or grill or place the bell pepper on a baking dish closest to the heat source in the oven at 450°F for 20 minutes or until the outside skin is charred. Allow to cool then remove the blackened skin and cut into slices.
At this point we should be ready to put this baby together! Start by arranging the pepperonis on the crust.
Next add the red bell peppers.
Now top with slices of mozzarella cheese.
Add the parmesan cheese then smother this baby with that amazing sauce.
Yes, I added some additional shredded mozzarella, don’t judge me, my family loves cheese! You’re welcome to do the same, I won’t judge 🙂
Now pop this pie in the oven at 425°F for 30 minutes or until the crust is golden brown and sauce is bubbling.
Love that fresh mozzarella peaking through screaming “eat me, eat me!”