3 cups (360g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons (8g) salt
*Sauce (for 2 pizzas)*
2 tbsp pineapple juice
2 tbsp bbq sauce
1tbsp bulldog tonkatsu sauce
*Toppings (for 1 pizza)*
50g chopped ham
2 slices of bacon, cooked and chopped
100g pineapple
1/4cup (28g shredded cheese)
I use a bread machine for my dough, so it’s relatively hands off, but if you don’t have a bread machine this is a basic dough from King Arthur. https://www.kingarthurbaking.com/recipes/pizza-crust-recipe You can do this ahead of time, and put the dough in the fridge for a few days if you’d like, or head right to makin’ pizzas. If you do chill your dough make sure you let it come to room temperature before trying to shape your crust.
Mix the sauce ingredients together and set aside.
Prep your toppings and shape your crust. Put half the sauce on your crust and add your toppings.
Bake in a 450° oven (higher if you can) for at least 12min.
Notes on ingredients: Tonkatsu sauce is a staple in our house, but treat it as an optional ingredient if it’s not something you’ve got-just increase the bbq sauce to replace.
The bacon ($5.99) and ham ($2.99) were on sale this week, so while I’d normally make this with leftover chicken, I was able to get the ham and bacon and plan on other meals to use the rest. (Roasted Brussels sprouts and butternut squash with bacon and maple syrup and a baked tortellini w/ ham)
Same case with the pineapple, which is going on sale for fresh pineapples, but the sale doesn’t start until tomorrow. (Plan for leftover pineapple: braised pineapple chicken tacos )
Assuming you make 2 pizzas 8 slices each this ends up around 150cal/slice.
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Pizza
*Dough (enough for 2 pizzas)*
2 teaspoons active dry yeast or instant yeast
7/8 to 1 1/8 cups (198g to 255g) lukewarm water
2 tablespoons (25g) olive oil
3 cups (360g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons (8g) salt
*Sauce (for 2 pizzas)*
2 tbsp pineapple juice
2 tbsp bbq sauce
1tbsp bulldog tonkatsu sauce
*Toppings (for 1 pizza)*
50g chopped ham
2 slices of bacon, cooked and chopped
100g pineapple
1/4cup (28g shredded cheese)
I use a bread machine for my dough, so it’s relatively hands off, but if you don’t have a bread machine this is a basic dough from King Arthur. https://www.kingarthurbaking.com/recipes/pizza-crust-recipe You can do this ahead of time, and put the dough in the fridge for a few days if you’d like, or head right to makin’ pizzas. If you do chill your dough make sure you let it come to room temperature before trying to shape your crust.
Mix the sauce ingredients together and set aside.
Prep your toppings and shape your crust. Put half the sauce on your crust and add your toppings.
Bake in a 450° oven (higher if you can) for at least 12min.
Notes on ingredients:
Tonkatsu sauce is a staple in our house, but treat it as an optional ingredient if it’s not something you’ve got-just increase the bbq sauce to replace.
The bacon ($5.99) and ham ($2.99) were on sale this week, so while I’d normally make this with leftover chicken, I was able to get the ham and bacon and plan on other meals to use the rest. (Roasted Brussels sprouts and butternut squash with bacon and maple syrup and a baked tortellini w/ ham)
Same case with the pineapple, which is going on sale for fresh pineapples, but the sale doesn’t start until tomorrow. (Plan for leftover pineapple: braised pineapple chicken tacos )
Assuming you make 2 pizzas 8 slices each this ends up around 150cal/slice.