Crisp Thin Crust Hawaiian Pizza Recipe

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Crisp Thin Crust Hawaiian Pizza
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Ingredients
13
Count
Nutrition
2939
Calories
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Ingredients:

  • 1/2 tsp instant yeast
  • 1/2 tsp honey
  • 1/2 tsp salt
  • 6 1/5 oz water
  • 1/4 cup olive oil
  • 14 1/2 oz tomatoes
  • 1 clove garlic
  • 1 tbsp olive oil
  • 2 bananas (optional)
  • 6 oz ham

Directions:

  1. On Day 1: Combine flour, yeast, honey, and salt in workbowl of food processor fitted with steel blade. With machine running, add all but 2 tablespoons water through feed tube. With machine still running, add olive oil through feed tube and process until dough forms a ball, about 30 seconds. Turn dough out onto work surface. Use judgement to see if dough needs more water and to finish kneading.
  2. Place dough in gallon-sized, heavy-duty zipper-lock plastic bag and seal. Refrigerate overnight or up to 48 hours.
  3. On Day 2: Adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500 degrees. Heat baking stone (flat roaster will do) 1 hour before proceeding.
  4. Use a food processor to cut up the pineapple, bananas, and ham separately, then set aside.
  5. Remove dough from plastic bag and divide in half with pastry scraper. Set each half in center of lightly floured large sheet parchment paper. Cover each with two 18-inch lengths plastic wrap overlapping in center (alternatively, use one 18-inch length of extrawide plastic wrap); let doughs rest 10 minutes.
  6. Setting one dough aside, begin to roll one dough into 14-inch round with even thinness of 1/32-inch, using tackiness of dough against parchment to help roll. Then peel off plastic wrap, sauce (recipe below) dough, then sprinkle with about 1 cup cheese. Add diced pineapple, bananas, and ham to pizza, and sprinkle with cheese on top (if desired). With scissors, trim excess parchment so that it is just larger than dough.
  7. Slip dough with parchment onto pizza peel, inverted rimmed baking sheet, or rimless cookie sheet, then, slide onto hot baking stone. Bake until deep golden brown, about 10 minutes. Remove from oven with pizza peel or pull parchment with pizza onto baking sheet. Transfer pizza to cutting board, slide parchment out from under pizza; cut pizza into wedges and slide onto wire rack. Let cool 2 minutes until crisp; serve.
  8. While first pizza is baking, repeat process to roll and sauce second pizza; allow baking stone to reheat 15 minutes after baking first pizza, then bake second pizza.
  9. Quick Tomato Sauce:Process tomatoes in workbowl of food processor fitted with steel blade until smooth, about five 1-second pulses.
  10. Heat garlic and oil in medium saucepan over medium heat until garlic is sizzling, about 40 seconds. Stir in tomatoes; bring to simmer and cook, uncovered, until sauce thickens enough to coat wooden spoon, about 15 minutes. Season to taste with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2939.36 Kcal (12307 kJ)
Calories from fat 977.12 Kcal
% Daily Value*
Total Fat 108.57g 167%
Cholesterol 159.89mg 53%
Sodium 5090.84mg 212%
Potassium 3417.86mg 73%
Total Carbs 361.04g 120%
Sugars 96.56g 386%
Dietary Fiber 28.12g 112%
Protein 139.13g 278%
Vitamin C 112.3mg 187%
Iron 16.1mg 89%
Calcium 2375.9mg 238%
Amount Per 100 g
Calories 150.91 Kcal (632 kJ)
Calories from fat 50.17 Kcal
% Daily Value*
Total Fat 5.57g 167%
Cholesterol 8.21mg 53%
Sodium 261.38mg 212%
Potassium 175.48mg 73%
Total Carbs 18.54g 120%
Sugars 4.96g 386%
Dietary Fiber 1.44g 112%
Protein 7.14g 278%
Vitamin C 5.8mg 187%
Iron 0.8mg 89%
Calcium 122mg 238%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 67
    Points
  • 78
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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