{"id":6515,"date":"2021-07-22T22:00:19","date_gmt":"2021-07-23T02:00:19","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/?p=6515"},"modified":"2021-07-22T19:50:00","modified_gmt":"2021-07-22T23:50:00","slug":"my-spicy-hawaiian","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/my-spicy-hawaiian\/","title":{"rendered":"My Spicy Hawaiian"},"content":{"rendered":"
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I’m not sure what inspired me that day to find that delicious pineapple and put 2 and 2 together, but…<\/p><\/div>\n

It was a beautiful day and I had some dough resting in my fridge. \u00a0What more could anyone want? \u00a0I could feel my wood fired oven calling out to me as I left the beach.<\/p>\n

I stopped by my market on the way home and the first thing that caught my eye were the pineapples. \u00a0They were perfectly ripe, not too soft, not too hard and I thought immediately of Nancy Silverton’s take on a Hawaiian Pizza over at Pizzeria Mozza. \u00a0She decided to honor her son’s love of the traditional ham and pineapple Hawaiian Pizza by sprucing it up as an artisan masterpiece. \u00a0She uses a beautiful Salumi instead of ham (Canadian Bacon) and adds Fresno Chilis to give the salty – sweet pizza a nice spark of spiciness with the Fresnos. \u00a0 I didn’t find any red fresno chilis or red jalape\u00f1os, so I decided to get my spice elsewhere for this pizza. \u00a0I headed over to the deli to get some spicy soppressata to bring that combination of salt and spice to add to the sweet fresh pineapple.<\/p>\n

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As I cut into the pineapple, I realized I could cut nice long strips which would lay out nicely with the longer strips of the spicy soppressata I picked up.<\/p><\/div>\n

I find the flavor of Spicy Soppressata to be a brilliant balance of a salty-fatty salami with the addition of what I would call a warmed, or “roastiness” from the hot pepper\/chilis and paprika. \u00a0You can just as easily combine your favorite salami and a roasted chili (Fresno, or Calabrian chilis) to achieve a similar taste experience, but there is a unique flavor that soppressata salami has that I love.<\/p>\n

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The Spicy Hawaiian Pizza wheel!<\/p><\/div>\n

The pineapple turned out to be about as perfectly ripe as any pineapple I have ever had. \u00a0I’m not exaggerating. \u00a0It was delicious and I couldn’t stop eating pieces as I cut it and prepared the pizza. \u00a0I tore a piece of soppressatta and took a bite of it with some pineapple. \u00a0I often do this to taste how my ingredients will go together as I am either coming up with a pizza idea, or standing over the ingredients I’ve laid out deciding what to put together. \u00a0These two ingredients were perfect and really an expression of the day I was having. \u00a0It made me think of the warm sun as it was setting over the Pacific.<\/p>\n

I placed alternating slices of soppressata and pineapple and created a nice “pizza wheel” which allowed for the beautiful combination of flavors in most bites between the sauce, cheese, sweet pineapple and spicy soppressata. \u00a0My pizzas are rarely a true “wheel”! \u00a0I prefer to make them less perfect which allows for different shapes and pockets and uneven charring which to me adds just makes it all feel more hand made.<\/p>\n

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A few turns and about 3 minutes…<\/p><\/div>\n

This is really a simple pizza, but just a beautiful combination of flavors. \u00a0I think Nancy nailed it when she took the Hawaiian pizza to a new level. \u00a0 This is such a great pizza for a summer evening.<\/p>\n

A Spicy Hawaiian Pizza<\/p>\n

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and, you have a beautiful spicy Hawaiian Pizza flying out of the oven!<\/p><\/div>\n

Ingredients:<\/span><\/em><\/p>\n