Maui Recipe

preheat

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or dust with cornmeal.

On a lightly floured surface, stretch or roll the dough into a 12-inch round (about 1/4-inch thick). Transfer to a pizza peel or the prepared baking sheet dusted with cornmeal. Brush the outer rim lightly with 1 tablespoon olive oil.

Make the smokehouse sauce: In a small bowl combine 1 cup tomato sauce, 1 teaspoon smoked paprika, 1 teaspoon brown sugar, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Whisk until smooth and taste; adjust sweet or smoky notes as desired. This yields enough sauce for one 12" pizza.

Spread about 1/2 to 3/4 cup of the prepared smokehouse sauce evenly over the rolled dough, leaving a 1/2-inch rim for the crust.

Prepare toppings: If your applewood smoked bacon is not already cooked, cook the 3 slices in a skillet over medium heat until just crispy (about 6–8 minutes), drain on paper towels, then chop or slice into bite-size pieces. Slice the Canadian bacon into bite-size strips or quarter each slice. Drain and pat pineapple if using canned; cut fresh pineapple into small chunks if needed. Thinly slice the red bell pepper and mushrooms. Roughly chop the sun-dried tomatoes if they are large.

Cheese layer: Sprinkle 1 1/2 cups shredded mozzarella evenly over the sauced dough, leaving the outer rim clear.

Arrange toppings evenly over the cheese: distribute the Canadian bacon slices, chopped applewood bacon, pineapple pieces, chopped sun-dried tomatoes, red pepper slices, and sliced mushrooms. Keep toppings in a single layer so the pizza cooks evenly.

Bake: Slide the pizza onto the preheated 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 the cheese is bubbly and starting to brown. Baking time will vary with oven and stone. Rotate once halfway through if needed for even browning.

Finish & serve: Remove pizza from the oven. Immediately drizzle 1 teaspoon of honey evenly over the hot toppings (use more to taste, but start conservatively). Sprinkle the optional 1 tablespoon chopped fresh basil or parsley over the pizza. Let rest 2 minutes, slice into 6–8 pieces and serve hot.