The inventor of the Hawaiian Pizza was a Greek Canadian named Sam Panopoulos, who immigrated from Greece to Canada in 1954. It was on this trip that he had his first bite of pizza, in Naples, Italy. When Panopoulos arrived in Canada, he opened a restaurant in Chatham and included pizza on his menu. Sam sought to unite the sweet and the savoury – a mission that ended in him dumping a can of pineapple on a pizza pie and he soon found the winning combination when he added ham to the mix. Not taking anything away from Sam, this pizza raises the standard for Hawaiian with sticky pulled pork, grilled pineapple and fire roasted tomato sauce.
This pizza raises the standard for Hawaiian with sticky pulled pork, grilled pineapple, and fire-roasted tomato sauce.
- 1 large pizza dough
- 1 ladle Napoli pizza sauce
- 138g Anchor Extra Stretch mozzarella
- 100g pulled pork
- 50g crispy streaky bacon
- 50g ham sliced/batons
- 70g grilled pineapple
- 2 tbsp fire roast tomato sauce
Evenly spread Napoli or Pizza sauce onto base working from the outside in. Evenly spread cheese over the tomato base followed by pulled pork, crispy bacon, ham, and grilled pineapple.
Bake in oven @250°C for 6 mins.
Slice pizza and finish with fire-roasted tomato sauce & chopped chives.
- 1 ea. whole boneless pork shoulder
- 200g smoky BBQ sauce
- 50g spice rub (equal amounts smoked paprika, onion powder, ginger powder, mustard powder, ground black pepper & cumin)
Marinate pork in smoky meat rub and smoky BBQ sauce of your choice, bake in a covered tray for 5 hours @150°C.
Pull pork while warm.
Anchor Extra Stretch Mozzarella
Mainland Mozzarella or Pizza Blend
*Estimated Average Volume
Make a simple fresh home made tomato topping by chargrilling fresh tomatoes, peel and dice.