HAWAIIAN PIZZA DIPPING SAUCE FOR PIZZA ROLLS
Dip your pizza snacks in this tasty sauce with the flavors of Hawaiian pizza!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In 1-quart saucepan, mix pizza sauce, bell pepper, pineapple and crushed red pepper.
- Heat over medium heat, stirring occasionally, until hot.
- Serve with hot pizza snacks.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 3 g, TransFat 1/2 g
HAWAIIAN BARBECUE PIZZA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put an inverted baking sheet or pizza stone in the oven and preheat to 475 degrees F. Line another inverted baking sheet with parchment paper. Brush the dough with the olive oil and center it on the parchment. Cover with another piece of parchment; set aside.
- Heat a grill pan over medium-high heat. Grill the pineapple rings until marked, about 4 minutes per side. Transfer to a plate. Grill the scallion whites, turning, until charred, about 4 minutes. Transfer to the plate with the pineapple.
- Combine the barbecue sauce and tomato in a small bowl. Stretch the pizza dough to 10 by 14 inches on the parchment; spread the barbecue sauce mixture on top. Sprinkle with the pepper jack and muenster cheese and top with the grilled pineapple, ham and scallion whites and greens.
- Slide the pizza (on the parchment) onto the hot baking sheet or pizza stone. Bake until the cheese is bubbling and the crust is golden, about 15 minutes. Transfer the pizza to a cutting board and slice.
Nutrition Facts : Calories 549 calorie, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 52 milligrams, Sodium 1102 milligrams, Carbohydrate 65 grams, Fiber 3 grams, Protein 24 grams
ROUND 2 RECIPE - HAWAIIAN PIZZA
Provided by Sandra Lee
Time 30m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Preheat oven to 450 degrees F.
- Lightly oil a medium sized baking sheet. Roll or stretch dough to fit into oiled pan.
- Place in oven and bake for 8 minutes.
- Remove from oven and evenly coat with the Hawaiian Sauce leaving a 1 inch border from the edge of the dough. Top with leftover pulled pork, pineapple chunks and sprinkle with cheese. Scatter the top with the onion and season salt and freshly ground black pepper. Bake for about 20 minutes until the cheese has melted and the crust turns golden brown. Garnish with fresh cilantro. Slice and serve.
- In small bowl, combine teriyaki mix, paprika and pepper.
- Coat the pork the with rub mixture, patting until all rub is used. Set aside.
- In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside.
- Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. Reserve the remaining pulled pork for the Round 2 Recipes, Pulled Pork Pot Stickers and Hawaiian Pizza.
- In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside..
- Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
- Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
- Preheat a grill pan or an outdoor grill to medium heat.
- On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.
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