My Grilled Pizza: The Real Hawaiian Recipe
- Daniel
- Sep 12, 2024
- 3 min read
Updated: Aug 5
Hawaiian pizza, a controversial creation that divides pizza lovers around the world, was actually invented in Canada by Sam Panopoulos in 1962. The classic Hawaiian pizza pairs ham and pineapple atop a cheese pizza—a combination that Panopoulos introduced to bring a touch of exotic sweetness to the savory landscape of traditional toppings.
While many purists argue against fruit on pizza, others embrace the bold contrast of flavors. But what if we took the concept of Hawaiian pizza and reimagined it not just with a twist, but with a true homage to Hawaiian flavors?
Enter "The Real Hawaiian" grilled pizza. This recipe transcends the usual debates by deeply rooting itself in authentic Hawaiian tastes through the use of Huli Huli chicken—a local Hawaiian favorite known for its rich, smoky-sweet flavors—and a homemade pineapple puree that goes beyond mere topping to integrate deeply with the pizza's flavor profile.
The use of Fontina and Gouda cheeses complements the smoky chicken and sweet pineapple with a perfect melt and subtle complexity that far surpasses the standard mozzarella.
I invite you to experience a true piece of culinary innovation with "The Real Hawaiian." This isn't just about adding pineapple to pizza; it's about crafting a dish that respects and celebrates the rich flavors of Hawaii. Every bite offers a burst of the islands' spirit, from the savory depth of the Huli Huli chicken to the sweet, charred pineapple that ties it all together.
Pineapple on pizza...
So, fire up your griddle, gather your ingredients, and prepare to impress your taste buds and guests alike with a pizza that truly deserves the name "Hawaiian." It’s a culinary adventure that promises to change the way you think about pineapple on pizza forever.
Ingredients:
(Make 2 grilled pizzas)
Huli Huli Glaze Homemade, 1/2 Recipe
Slurry, 1 TBSP Cornstarch + 2 TBSP Water
Grilled Pizza Dough Homemade, 2 Dough Balls
Sesame Oil, For Brushing
Pineapple Puree Homemade, For Dolloping
Fontina Diced, A Few Handful
Gouda, For Grating
Huli Huli Chicken Coarsely Diced Homemade, 1/2 Recipe
Red Chili Deseeded Finely Sliced, 2
Scallions Coarsely Sliced, A Handful
Toasted Sesame Oil, For Drizzling
Equipment:
Griddle
Sauce Pot
Directions:
Please visit my "Grilled Pizza Dough" page for the recipe.
Please visit my "Huli Huli Chicken" page for the pineapple puree, Huli Huli Glaze and Chicken recipe.
Make the Huli Huli Glaze.
Pour the Huli Huli glaze into a saucepan and bring to a simmer over medium heat.
Stir in the cornstarch slurry.
Continue stirring until the sauce thickens and coats the back of a spoon.
Remove from heat and set aside.
Grill the Pizza.
Roll out your pizza dough.
Lightly brush a griddle with sesame oil.
Use a fork to gently poke all over the dough to prevent it from puffing up.
Place the dough on the hot griddle over medium heat.
Press it gently with your hands to ensure full contact with the surface.
Brush the top of the dough with more sesame oil.
Grill until the bottom is lightly charred.
Flip the dough and immediately reduce the heat to medium-low.
Assemble the Pizza.
Spread a layer of Huli Huli glaze over the grilled side.
Add small dollops of pineapple purée.
Sprinkle shredded Fontina cheese and grate some Gouda over the top.
Add cooked chicken cubes evenly over the pizza.
Finish Cooking.
Cover the griddle to trap steam and melt the cheese.
Once the cheese has melted and the bottom is lightly charred, remove the cover.
Transfer the finished pizza to a serving plate.
Garnish and Serve.
Drizzle more Huli Huli glaze over the top.
Garnish with sliced chili and chopped scallions.
Finish with a drizzle of toasted sesame oil.
Slice and serve immediately.
Repeat for any remaining dough and toppings.
Yes, if you do it properly...
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