Maui Wowie Recipe
Canadian ham, smoked bacon and pineapple w/ a savory BBQ sauce.
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Ingredients
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Pizza Base & Sauce
Cheese & Toppings
Finishing
Method
Pizza Base & Sauce
- 1
Preheat
Place a pizza stone or a large baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a conventional oven, preheat to the highest safe temperature (450–500°F).
- 2
Prepare quick BBQ sauce base
In a small bowl combine 3 tablespoons smoky barbecue sauce, 1 tablespoon tomato paste, 1 tablespoon water, 1 teaspoon brown sugar and 1 teaspoon apple cider vinegar. Whisk until smooth. This intensifies the flavor for a thin, spreadable sauce.
- 3
Prepare dough
On a lightly floured surface stretch or roll the pizza dough into a 12-inch round. Transfer to a piece of parchment paper or a floured pizza peel. Brush the surface lightly with 1 tablespoon olive oil to help prevent sogginess.
Cheese & Toppings
- 4
Cook bacon
If bacon is not already cooked, pan-fry or bake 4 slices until crisp, about 8–12 minutes in a skillet over medium heat or 12–15 minutes at 400°F on a baking sheet. Drain on paper towels and chop into bite-size pieces.
- 5
Prepare ham and pineapple
If ham is in larger slices, thinly dice or tear into small pieces so it distributes evenly. Drain pineapple tidbits well and pat dry with paper towels to reduce moisture.
- 6
Assemble pizza
Spread the prepared BBQ-tomato mixture evenly over the oiled dough, leaving a 1/2-inch border for the crust. Evenly scatter 2 cups shredded mozzarella over the sauce. Distribute the diced Canadian ham, chopped crispy bacon, pineapple tidbits, and optional thinly sliced red onion across the cheese. Sprinkle 1/4 teaspoon crushed red pepper flakes if using.
Baking & Finishing
- 7
Bake
Slide the pizza (with parchment if using) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and cheese is bubbling and slightly browned. In lower-temperature ovens, bake 10–14 minutes and monitor closely.
- 8
Rest & dress
Remove pizza from oven and let rest 2 minutes. Drizzle 2 tablespoons extra barbecue sauce over the top in a thin, even pattern. Sprinkle flaky sea salt (1/4 tsp) and 1/8 teaspoon freshly ground black pepper, then finish with 1 tablespoon chopped cilantro or parsley if desired.
- 9
Slice & serve
Transfer to a cutting board and slice into 6–8 pieces. Serve immediately while hot.