Hawaiian Pizza With Barbecue Sauce and Beef Bacon
This pie is for all the people out there who only think they hate Hawaiian pizza. Slowly but steadily, Down North Pizza in Philadelphia has been converting customers with this pie, listed on the menu as the Flip Side. This Detroit-style version is made with an impossibly fluffy dough and is topped with caramelized pineapple and a tangy, smoky homemade barbecue sauce (feel free to substitute with your favorite store-bought sauce). Executive chef Michael Carter uses beef bacon to keep the pizza halal, but pork bacon works equally well.
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What you’ll need
Metal Baking Pan
$28 $24 At Amazon
Blender
$45 $32 At Amazon
Stand Mixer
$400 $300 At Amazon
Slotted Spoon
$16 $14 At Amazon
Recipe information
Yield
Makes one 13x9" pizza
Ingredients
Sauce
Dough
Assembly
Preparation
Sauce
Step 1
Heat oil in a medium saucepan over medium. Cook onion, stirring occasionally, until softened and golden brown, 10–15 minutes. Stir in tomato sauce, vinegar, black pepper sauce, honey, molasses, tomato paste, mustard powder, Worcestershire sauce, liquid smoke, salt, garlic powder, smoked paprika, ground black pepper, onion powder, and ginger. Increase heat to medium-high and bring sauce to a simmer. Reduce heat to medium-low and simmer gently, stirring occasionally, until thickened, 15–20 minutes.
Step 2
Transfer barbecue sauce to a blender and purée until smooth.
Do Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container; cover and chill.
Dough
Step 3
Generously coat a 13x9" metal baking pan with oil. Whisk together yeast, sugar, and 2 cups plus 2 Tbsp. room-temperature water in the bowl of a stand mixer. Fit bowl onto mixer fitted with dough hook. Add flour and 2 Tbsp. oil and mix on low speed until just combined, about 1 minute. Scrape down sides of bowl and add salt. Mix on low speed, gradually increasing to medium-low, until dough is smooth and has pulled away from sides of bowl, about 5 minutes (dough will be sticky).
Step 4
Transfer dough to prepared baking pan (don’t spread it out; dough will spread as it rises). Cover pan with plastic wrap; let rise in a warm, draft-free spot until dough covers most of pan, about 20 minutes.
Step 5
Preheat oven to 500°. Uncover pan and, using lightly oiled hands, press dough into corners. Let sit, uncovered, until dough has risen slightly, about 20 minutes.
Step 6
Parbake dough until bottom is just beginning to turn golden brown, about 3 minutes.
Assembly
Step 7
Heat a medium skillet over medium-high. Cook bacon, stirring often, until cooked through and some fat has cooked out, 5–8 minutes. Using a slotted spoon, transfer bacon to a plate.
Step 8
Stir sugar and pineapple with juice into fat in skillet. Reduce heat to medium-low. Cook, stirring occasionally, until pineapple is deeply browned and juice has cooked off, 10–20 minutes, depending on amount of juice.
Step 9
Scatter mozzarella over parbaked dough. Top with bacon and pineapple mixture. Bake until crust is golden brown around edges, 10–15 minutes.
Step 10
Transfer pizza to a cutting board; slice into 8 pieces. Drizzle barbecue sauce over and top with pickled jalapeños.
