Hawaiian Focaccia Pizza
I’m still on a lazy cooking mode (but to me, that’s better than not cooking), which explains this Hawaiian focaccia pizza as the third short-cut pizza recipe I made recently using takeaway focaccia bread as the pizza base. I wanted to make Hawaiian pizza as there were leftover pineapples which I want to put to good use.
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Here are the main ingredients for this simple short-cut Hawaiian pizza:
- Takeaway focaccia bread – I recently discovered that the focaccia bread from Saizeriya is an ideal shape and size for a personal pan pizza. Since then, I have been taking away (and freezing) Saizeriya’s focaccia bread so that I can make lazy pizza anytime. In place of focaccia bread, you can use other substitutes such as frozen pizza base, pita bread, puff pastry, flatbread and naan.
- Pizza sauce – Use pizza sauce (or better still get a 2-in-1 pizza & pasta sauce like I did). I froze the extra sauce in an ice-tray tray and thaw the ice cubes in a bowl in the microwave (300 watts for 1-2 minutes). If you don’t have pizza sauce, use any tomato-based pasta sauce as a substitute.
- Fresh pineapples – For best results, use sweet (ripened) and fresh pineapples. You can also use canned pineapples though personally I don’t like the taste of canned pineapples very much as they are soaked in sugar syrup.
- Deli ham – Use any favourite deli ham. I’m using loin ham purchased at Donki SG.
STEP-BY-STEP PHOTOS (Hawaiian Focaccia Pizza)
Prepare diced ham and diced/thinly sliced pineapples.
Spread pizza sauce evenly on each foccacia bread using the back of a spoon, leaving a small gap around the edges. After that, add a layer of shredded mozarella cheese over the pizza.
Bake the pizza in the oven until the cheese is just melted and the edges lightly browned.
Scatter pineapples & ham (pictured above) and then bake the pizza at top rack for another 2-3 minutes.
Notes: In an earlier attempt, baking the pizza in one step made my pineapples looked dry after baking. So I added the pineapples and ham only after the cheese melted so that the pineapples will remain juicy and moist due to the shorter duration of baking.
Also, on a whim, I decided to use larger and odd-shaped slices of pineapple just for fun. You can cut it to small triangle or square dices like the conventional Hawaiian pizza look.
As finishing touches, drizzle olive oil and garnish with black pepper and chopped parsley.