Here Today, Gone To Maui Recipe

Position an oven rack in the lowest third of the oven and preheat to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. If you have a baking steel, use that instead.

If using refrigerated dough, bring it to room temperature for 30–45 minutes so it stretches easily. Lightly dust a work surface with the all-purpose flour.

Stretch or roll the dough into a roughly 12-inch (30 cm) round about 1/4-inch thick, leaving a slightly thicker outer rim for the crust. Transfer the shaped dough to a pizza peel or an inverted baking sheet dusted with a little flour or semolina to prevent sticking.

Brush the outer 1/2-inch rim lightly with olive oil to help it brown.

Make the sauce

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the crushed tomatoes and tomato paste, stir to combine. Bring to a gentle simmer, then add red pepper flakes, dried oregano, smoked paprika, brown sugar, worcestershire sauce, salt, and black pepper. Stir, reduce heat to low, and simmer 6–8 minutes to marry the flavors. Taste and adjust seasoning — add hot honey or plain honey (about 1 teaspoon) if you want a touch of sweetness to complement the pineapple and ham.

Remove from heat and let cool slightly. The sauce should be thick enough to spread easily without making the dough soggy. If it’s too thin, simmer a few more minutes; if too thick, whisk in up to 1 tablespoon water.

Spread a moderate amount of the LIT red sauce evenly over the dough, leaving the oiled rim uncovered. Use about 3/4 to 1 cup sauce depending on preference—aim for a thin, even layer.

Scatter the shredded mozzarella evenly over the sauce, covering to just before the crust rim so cheese doesn’t overflow.

Distribute the torn ham pieces evenly across the cheese layer. Scatter the cooked, chopped smoked bacon pieces over the ham so you get both smoky and savory bites.

Dot the pizza with pineapple chunks, spacing them so every slice will have some. For firmer texture and less moisture transfer, pat canned pineapple dry with paper towels before adding.

If desired, lightly sprinkle the optional crushed red pepper flakes over the toppings for extra heat.

Slide the pizza onto the preheated stone or baking steel (or place the sheet pan in the oven). Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden with some blistering and the cheese is melted and bubbling.

If you prefer a more charred crust, finish under the broiler for 30–60 seconds while watching carefully.

Remove the pizza from the oven and transfer to a cutting board. Let rest 2–3 minutes to set the cheese.

Finish with a light drizzle of extra-virgin olive oil and scatter chopped fresh cilantro if using. Slice into 8 equal pieces and serve immediately.