Three Cheese Hawaiian Pizza with 5 Minute Dough
Three cheese homemade Hawaiian pizza featuring an easy 5 minute dough that’s both perfectly crisp and chewy!
I’m a huge fan of pizza. In fact, we have a weekly pizza night. It’s something that not only I look forward to, but the kids and of course the Mr too! There are so many amazing options, from classic pepperoni to unusual twists. There’s something for everyone!
With the holidays upon us, I figured, what better way to use up leftover ham than pizza?! A super easy 5-minute dough, topped off with leftover holiday ham, salty bacon, pineapple chunks and three varieties of cheese!
This is the perfect homemade pizza dough for anyone scared of yeast or just new to dough and bread making. It’s truly 5 minutes of hands on time and offers the perfect crisp and chewy texture! Using Fleischmann’s® Pizza Crust Yeast means there is zero proof and rise time! Just mix, shape and stretch! It’s that easy!
Here are my favorite tips for baking with yeast…
Don’t be scared of yeast! It’s really not scary. What’s the worst thing that happens, it doesn’t proof or rise? Start over! No biggie.
When heating water or other liquids, until you’re comfortable, don’t judge by finger temperature alone! Use a thermometer. But my general guideline for the finger test – it should be hotter than room temperature but not so hot it hurts to touch. Most recipes will call for the liquid to be heated to between 115-120°F. So pretty warm, but not painful to touch.
Store your yeast in the refrigerator. Trust me. It will help keep your yeast fresher longer.
Check out Fleischmann’s website for even more tips and tricks!
Let me show you just how easy this dough is to pull together…
First you’ll need your essential ingredients.
(*See recipe for full details and instructions) After adding yeast and liquid ingredients to the flour mixture, you have a wet and sticky dough. Add additional flour and continue stirring with a spoon or your hands until it firms up.
Transfer to a floured surface and lightly knead, incorporating additional flour until a smooth ball forms! And now it’s ready to stretch and shape into your desired size! Seriously, just 5 minutes! Add your toppings and bake until crisp and golden.
No fancy equipment required, just a bowl and a spoon… or your hands. Try it out, I’m sure you’ll love it!
Yield: 1: 10-inch pizza
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Three Cheese Hawaiian Pizza
Three cheese homemade Hawaiian pizza featuring an easy 5 minute dough that's both perfectly crisp and chewy!
- 1 3/4C all purpose flour
- 1 pkg Fleischmann's Pizza Crust Yeast
- 1 1/2 tsp honey
- 1 tsp salt
- 2/3C water, heated to 115°F
- 1-2 Tbsp olive oil
- 1/2C pizza sauce
- 1/4C Parmesan cheese
- 1/2C ham
- 1C cheddar cheese, shredded
- 1C whole milk mozzarella, shredded
- 1/4C bacon, cooked and chopped
- 1/2C pineapple chunks
- Ground black pepper
- Preheat oven to 425°F.
- In a medium bowl, combine 1 cup flour, yeast and salt. In a measuring cup or bowl, combine warm water with honey and olive oil. Pour water mixture into flour mixture, use a wooden spoon or your hands to combine. Add additional flour to the bowl to form a sticky dough. Pour remaining flour on a work surface. Transfer dough to floured surface, knead for 4-5 minutes or until a smooth ball forms.
- Grease a baking sheet and shape dough to desired size and shape on prepared pan.
- Spread out pizza sauce, leaving a 1/2-inch border. Sprinkle with Parmesan cheese and top off with ham. Sprinkle with cheddar and mozzarella cheese. Finally spread out bacon, pineapples and lightly dust with ground black pepper.
- Bake at 425°F for 20-25 minutes or until desired crispness is reached. Slice and serve immediately.
There’s a sense of pride in sharing something you’ve baked from scratch. With
Fleischmann’s Yeast, you won’t be afraid to find your creativity in the kitchen or even get your apron a little dirty. Baking with yeast this holiday season can be as easy as pre-heating the oven. To find out more, visit foodnetwork.com/holidaybaking.
This is a sponsored conversation written by me on behalf of ACH. The opinions and text are all mine.