HAWAIIAN PIZZA PINEAPPLES
Make and share this Hawaiian Pizza Pineapples recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Brush each cavity of the Wilton Pineapple Cake pan with vegetable oil, making sure you get into all the crevices.
- If using ready-to-bake pizza dough, unroll the dough from the cans. Cut each sheet of dough into 4 equal rectangles so you have 8 rectangles (you will only need 6 of these rectangles).
- If using homemade pizza dough, roll it out on a well-floured work surface until it's 1/8 to 1/4-inch thick. Trim to make it an 18 x 18-inch square then cut that square into six 9 x 6-inch rectangles.
- Place one rectangle of dough into a cavity of the pan and gently press down so it lines it. Add a layer of ricotta cheese, then pineapple chunks, cubed ham, mozzarella cheese and a sprinkle of Italian seasoning on top. The cavity should only be about 1/3 to 1/2 full - the fillings should not come to the top as you need to allow space for the dough to rise when baked. Fold the edges of the dough rectangle over the filling, letting them overlap - trim any dough off that seems excessive. Press firmly to seal.
- Repeat this to fill all of the cavities of the pan.
- Bake for 15-20 minutes until the pizza dough is starting to brown on top.
- Tools:
- https://www.nordicware.com/catalog/product/view/id/2359/s/pineapple-upside-down-mini-cake-pan/.
PINEAPPLE LEMONADE PIZZAZZ
Make and share this Pineapple Lemonade Pizzazz recipe from Food.com.
Provided by Sydney Mike
Categories Punch Beverage
Time 5m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a gallon pitcher combine peach nectar, pineapple juice & lemonade concentrate.
- Gently stir in carbonated ginger ale & sparkling water, then immediately serve over crushed ice.
Nutrition Facts : Calories 147.4, Fat 0.2, Sodium 10.1, Carbohydrate 37.7, Fiber 0.6, Sugar 26.4, Protein 0.5
PIZZA WITH PINEAPPLE AND HAM
Provided by Giada De Laurentiis
Categories main-dish
Time 1h40m
Yield 4 to 8 servings
Number Of Ingredients 21
Steps:
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch round. Transfer 1 dough to each prepared baking sheet.
- Spoon the marinara sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
PEPPERONI PIZZAZZ
I've fixed this hearty main course for buffets, potluck dinners and even for company at my home. Keep the recipe handy, because you'll certainly be asked for it when you contribute it to an event. -Marge Unger, La Porte, Indiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, combine 2-1/2 cups spaghetti sauce, pepperoni, mushrooms, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl. Drain pasta; add to sauce mixture and mix well. , Transfer to a greased 3-qt. baking dish. Combine tomato sauce and remaining spaghetti sauce; pour over top. , Cover and bake at 350° for 40-45 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 382 calories, Fat 20g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1414mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 19g protein.
PINEAPPLE PIZZAZZ
Steps:
- Cut top off pineapple, cut pineapple lengthwise into four wedges, cut off center rind, slice down middle and across to make cubes.
- Lay on top of aluminum foil, sprinkle with Jell-O powder.
- Freeze for several hours. Take out insert toothpicks and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PAN PIZZA WITH CHICKEN AND PINEAPPLE
Adapted from gourmet pizza recipes that require a pizza stone, but just uses a pan to create the perfect crispness on the bottom with a pleasantly "fluffy" base under your toppings. This recipe is for a Hawaiian with chicken and pineapple, but you may use whatever toppings you like.
Provided by sonofdays
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h10m
Yield 6
Number Of Ingredients 13
Steps:
- Combine water and sugar in a microwave-safe measuring cup and microwave for 50 seconds. Stir in yeast and allow to sit for at least 2 minutes.
- Mix bread flour, semolina flour, and salt together in a bowl large enough for the dough to expand to the size of a head of lettuce. Grease hands with cooking spray. Pour water mixture into flour mixture and mix with a fork to combine. Transfer dough to a work surface and fold in half several times. Dough will be very sticky; reapply cooking spray as necessary.
- Pour 1 1/2 tablespoons olive oil into the bowl and spread it around the bottom. Add dough and turn it over so that it has a light oil coating to prevent sticking. Cover and set in a warm place for 1 hour.
- Meanwhile, pound chicken breasts out to a uniform thickness. Heat remaining 1 tablespoon oil in a frying pan over medium-high heat and sear chicken, 2 to 3 minutes per side. Lower the heat to medium-low, cover, and cook until chicken is browned and no longer pink in the centers, 8 to 10 minutes. Let cool enough to handle, about 5 minutes, before cutting into 1/2-inch cubes.
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 14x7-inch pan and sprinkle cornmeal evenly over the bottom.
- Grease your hands again with cooking spray and remove dough. Spread dough in the prepared pan to an even thickness. Cover with pizza sauce and mozzarella cheese. Add pineapple and chicken.
- Bake on the middle or top rack of the preheated oven until cheese is melted and crust is golden, about 23 minutes.
Nutrition Facts : Calories 587.6 calories, Carbohydrate 81.5 g, Cholesterol 43 mg, Fat 15 g, Fiber 4.7 g, Protein 29.2 g, SaturatedFat 6.2 g, Sodium 1435.9 mg, Sugar 17.3 g
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