Maui Waui Recipe

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available.

Stretch or roll the pizza dough to a 12–14 inch round on a lightly floured surface. Transfer to a piece of parchment or a well-floured pizza peel. Brush the dough surface lightly with 1 tablespoon olive oil and sprinkle 1/2 teaspoon salt evenly over the oil.

Roast the pineapple

Toss the pineapple chunks with 1 tablespoon brown sugar and 1 teaspoon melted butter so they are lightly coated. Spread in a single layer on a small sheet pan or cast-iron skillet and roast in the preheated oven for 10–12 minutes, until the edges begin to caramelize and juice has concentrated. Allow to cool slightly.

Prepare prosciutto

While the pineapple roasts, arrange the prosciutto slices on another small sheet pan so they do not overlap. Put them in the oven for 4–6 minutes (near the end of pineapple roasting) until they become crisp at the edges but not overly browned. Remove and let drain on paper towel; break into bite-size pieces when cool enough to handle.

Evenly distribute the smoked mozzarella over the oiled dough, leaving a 3/4-inch rim for the crust. Scatter the roasted pineapple chunks across the cheese. Tuck prosciutto pieces between pineapple pieces so some will crisp further on the pizza. Scatter the thinly sliced red onion evenly (use less if you prefer milder onion). Sprinkle 1/4 teaspoon red pepper flakes and 1/4 teaspoon cracked black pepper over the top.

Slide the pizza (on parchment or with the peel) onto the preheated stone or inverted baking sheet. Bake 8–12 minutes, rotating halfway through, until the crust is golden and blistered and the smoked mozzarella is melted and beginning to brown in spots. Baking time will vary with oven temperature and stone heat.

Remove the pizza from the oven and let rest 2 minutes. If using, drizzle 1 tablespoon balsamic glaze in a light zigzag across the pizza. Sprinkle chopped cilantro over the top for freshness. Tear any larger prosciutto pieces and scatter. Slice and serve hot.

Taste and add additional cracked black pepper or red pepper flakes to taste if desired.