Spice up pizza night with a fiery twist on classic Hawaiian Pizza! Bacon, pineapple, and jalapeño team up for the perfectly spicy, sweet, and savory pizza now known as Spicy Hawaiian Bacon Pizza!
Three words I love: bacon, spicy, and pizza! Put them together and now we're on to something extremely good! This Spicy Hawaiian Bacon Pizza takes the classic Hawaiian pizza, with Pineapple and Canadian bacon, to the next level! It is an effort to tease all of your tastebuds, with sweet pineapple, spicy jalapeño, and salty, savory bacon! Red onion slices not only add extra flavor but also a fun pop of color. Cilantro provides that fresh herbal note but can be forgone if you're averse!
Pamela's Pizza Crust Mix
I don't know about you, but since the day my gluten-free journey began, I've been on the hunt for "good pizza". We all know how hard that is to find! It was quite a sad journey, especially at the start, because it seemed I just couldn't find a gluten-free pizza that tasted anything like regular pizza. A lot of the gluten-free pizzas are missing at least one major component. To me, good pizza:
- Has a crispy crust,
- A slightly chewy center.
- Is sturdy enough to hold up to toppings.
- Tastes like a pizza should taste.
- Oh, and has those fun yeasty bubbles baked into the crust!
I have tried a lot of the gluten-free pizza mixes out there and many of them missed the mark, becoming a one and done purchase, but I had yet to try Pamela's. Regardless of my love and trust in the Pamela's brand, I never had a chance to try the pizza mix until recently when Pamela's kindly sent some products my way! Needless to say, I was excited to try it!
Fast forward to Friday Night aka Pizza Night, I made up a batch of pizza dough with Pamela's Pizza Crust Mix. I can honestly say I was impressed (and apparently I'm not alone)! It was very easy to make and shape and the taste was spot on! This pizza dough is one of the closest to regular pizza that I have tried, and I have tried a lot. Besides that, I know it is good because my kids gobbled it up without bucking their nose, which they aren't afraid to do! When you find a gluten-free pizza that both a toddler and a teenager will eat, you know it's good.
Author's note 6/28/20: Since the first posting of this recipe, I've also found another great method for making gluten-free pizza... that actually tastes like pizza! Be sure to check out that post, too!
Essential tools for really good gluten-free pizza at home
So what do you need to make the best at home gluten-free pizza?
- A HOT oven! To get a crispy crust, you must have a hot oven, we're talking 475°F. Preheat your oven and your pizza pan for at least 30 minutes, with your pizza pan in the top third of the oven.
- Speaking of pizza pans, a cast-iron pizza pan is what I recommend for the best at-home pizzas. Traditional pizza stones are not meant for high oven temps and they will break! A cast-iron pizza pan can get very hot and will never break. I have had this Lodge pan for years and it will last a lifetime!
- Now that you've got your pizza pan, you need something to get the pizza into and out of the hot oven. Enter, the pizza peel! Any serious pizza baker has one and you should too! I recommend one that is 14-inches wide. It helps you visualize the pizza size in comparison to the pizza pan. It also gives you plenty of room to work.
- Parchment Paper is the gluten-free pizza maker's best friend. With it, you won't have to worry about the dough sticking. The parchment goes right into the oven with the pizza and can be slid out from underneath once the dough sets.
- A bench scraper is not totally necessary but it sure does come in handy in the kitchen. You can use it to cut the dough in half and also to help lift the dough if it sticks, allowing you to sprinkle more flour underneath.
Tips for forming Gluten-free Pizza Dough
- When it comes to forming the pizza you'll find that Pamela's Pizza dough is quite sticky by nature, this is normal.
- Use a generous sprinkle of gluten-free flour (any kind you have on hand) under the dough and on top to help pat it out without sticking to your hands. I also put a sprinkle of cornmeal under the dough.
- To form the pizza, just pat out and shape the dough with your hands until you have about a 10-inch circle. No rolling pin required!
- Using parchment helps! Form the pizza on the parchment and then slide the whole thing onto a hot cast-iron pizza pan! Remove the parchment after 3-4 minutes for a crisper crust.
- You can make it without parchment, but it will be a bit trickier:
- Use a generous amount of gluten-free flour and/or cornmeal under the dough.
- Form the dough by patting it out, checking frequently to make sure it isn't sticking by jiggling the pizza peel.
- If the dough starts to stick, gently lift the dough with a bench scraper and sprinkle more flour underneath.
- Give the pizza peel a wiggle to make sure it isn't sticking.
- Repeat this process throughout forming the dough.
- Slide the dough from the pizza
peel directly onto the hot pizza pan.
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Making Spicy Hawaiian Bacon Pizza
Now that we've formed the dough, pre-bake the crust for 7 minutes or just until the crust starts to get brown. It is really important to pre-bake the crust before adding the toppings to make sure it's fully cooked and crispy!
Now it's time for toppings! For this fun twist on classic Hawaiian Pizza use:
- Marinara or pizza sauce
- Pizza blend cheese
- Bacon, cooked and crumbled
- Pineapple, canned or fresh
- thinly sliced Jalapeno with seeds removed if you want it less spicy
- thinly sliced Red Onion
- chopped Cilantro
Top the par-baked crust with pizza sauce (or marinara) and cheese...
Then add the remaining toppings, saving the cilantro for after the pizza is baked.
Bake the pizza for another 7 minutes or until the pizza is bubbly and lightly browned. Finish off with a sprinkle of cilantro, if desired!
Recipe
Spicy Hawaiian Bacon Pizza
Ingredients
- 2 cups Pamela's Pizza Crust Mix (or 1-11.29 oz pkg.)
- 2 ¼ teaspoons active dry yeast (or yeast packet included with mix)
- 1 cup + 2 tablespoons very warm water (about 110°F)
- 2 tablespoons olive oil
Toppings
- 8 ounces shredded mozzarella or pizza blend cheese
- ½ cup pizza sauce (or marinara sauce)
- 6 ounces bacon (cooked and crumbled (about ½ cup))
- ½ cup diced pineapple (canned or fresh)
- ½ red onion (thinly sliced)
- 1 jalapeño (sliced with seeds removed for less spicy)
- ¼ cup chopped cilantro (optional)
Instructions
Prepare the Pizza Dough
- Use a stand mixer with paddle attachment to combine the pizza crust mix, yeast, water, and oil. Blend on medium speed for 30 seconds or until well combined. Scrape the dough down into a ball. Drizzle a little olive oil over the top of the dough and roll the dough around until the ball is lightly coated with oil. Cover the bowl with plastic wrap and let rise for 1-2 hours or until doubled in size.
Prepare the Pizza
- Heat the oven to 475°F. Place a cast-iron pizza pan on a rack in the top third of the oven.
- Dust a piece of parchment paper or pizza peel with a generous amount of flour and/or cornmeal. Place ½ of the pizza dough on top. Use floured hands to gently pat the dough out into a 10-inch circle, taking care that the dough is not sticking to the pizza peel underneath (this is not as important with parchment). If the dough starts to stick, gently lift the dough with a bench scraper and add a little more flour underneath. Use the pizza peel handle to jiggle the dough in a circular motion to ensure that it is not sticking and able to slide around.
- Slide the pizza into the oven and par-bake for 7 minutes. If using a pizza peel, slide it directly onto the hot cast-iron pan. If using parchment, place the dough with the parchment on the pan, then remove the parchment paper after 3-4 minutes for a crisper crust, if desired.
- Remove the crust from the oven and top with pizza sauce, cheese, bacon, pineapple, red onion, and jalapeño. Bake for 7-8 more minutes.
- Remove and sprinkle with chopped cilantro if desired. Slice and serve immediately.
- Repeat steps to make second pizza.
Notes
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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More pizza recipes to love!
- Caprese Chicken Pizza is on repeat at our house. Not only gluten-free, but pork free as well!
- I love this White Pizza with Spinach and Garlic!
Kathy says
This looks so good! I love how you walk us through the whole pizza making process. Might have to have a gluten-free pizza night, after we get our new oven.