Gone To Maui Recipe

Preheat and prep

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, lightly oil or line it and set aside.

On a lightly floured surface, stretch or roll the pizza dough to a 12-inch circle about 1/4-inch thick. Transfer the shaped dough to a piece of parchment paper (for a peel) or directly onto the prepared baking sheet.

Brush the outer 1/2-inch rim of the dough lightly with olive oil to encourage browning and a crisp edge.

Spread the LIT red sauce evenly over the dough, leaving the oiled rim exposed. Use about 3 tablespoons for a medium sauce layer; adjust slightly if you prefer saucier pizza.

Evenly scatter 1 3/4 cups shredded mozzarella over the sauced dough, leaving the rim clear. If using Parmesan, sprinkle 2 teaspoons lightly on top of the mozzarella for extra savory depth.

Distribute the sliced/diced ham in a single layer over the cheese to ensure even coverage and bites of ham across the pizza.

Scatter the cooked, chopped smoked bacon pieces evenly over the top. Ensure bacon is crisp or nearly crisp so it stays pleasantly textured after baking.

Evenly distribute the drained pineapple tidbits over the pizza. Avoid crowding a single area; aim for balanced sweet pockets across the pie.

Season the assembled pizza with freshly ground black pepper (about 1 teaspoon) and, if you like heat, sprinkle 1/4 teaspoon red pepper flakes evenly.

Carefully transfer the pizza (on parchment or using a peel) to the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered in spots, and the cheese is bubbling and slightly browned. Baking time will vary with oven and stone—start checking at 8 minutes.

Remove pizza from oven and let rest on a cutting board 2–3 minutes. Sprinkle chopped cilantro or parsley over the top if using. Slice into 6–8 pieces and serve hot.