When Nate and I get to go out we love to go to Alamo Drafthouse. What is better than going and seeing a movie and having someone go and get a drink or snack or dinner for you?
Of course, I tend to get the same thing every time I go…The Blue Hawaii. It is a Hawaiian pizza named after the King of Rock, Elvis and his fabulous movie. It is sweet and savory and a bite of salt all in one taste. Hmmm! So good!
This pizza is very similar to that pizza and even though I find it hard to beat, this is REALLY good.
I used Pillsbury Pizza Dough, so that part was easy and fast. Everything else goes just as quick. A little extra virgin olive oil, salt and pepper, mozzarella, onions, pineapple and prosciutto and you are on your way to a fantastic pizza.
The original recipe called for frisee, but after 3 trips to three different grocery stores, I gave up. They did not have it. So I went to the substitute for frisee…escarole. Nope, same outcome.
What did I use? Well, you can’t go wrong with baby spinach on a pizza. It can handle the heat and tastes great and it’s good for you. It was a win for me. It worked and this pizza was fantastic!
I will make it again and again and again! I hope you try it and love it, too.
Adapted from: Rachael Ray Mag
1 pound pizza dough
1 tablespoon EVOO
salt and pepper
2 cups shredded mozzarella
8 ounces chopped pineapple
1/4 cup chopped onion
4 slices prosciutto, torn
Handful of Baby Spinach, torn (Frisee and Escarole if you can find it.)
Stretch dough to fit a lightly oiled baking sheet; brush with EVOO and sprinkle with salt and pepper.
Scatter mozzarella, pineapple, onion and prosciutto evenly over dough.
Bake at 500 degrees on bottom rack until crust is crisp and cooked through, about 15 minutes.
Top with frisee and cut into squares.