How To Make Hawaiian Pizza. Magnus Nilsson's Super Simple Recipe
Each Saturday at Fäviken, the staff stays behind after service and has pizza. Awww. How great is it that the crew making some of the most elevated, avant-garde food in the world gets down with the simplest, most rustic of foods, the pizza? And the favorite amongst the Fäviken crew is the Hawaiian Pizza or as Magnus Nilsson calls it, Pizza Hawaii. Here are some simple (yet crucial) steps you should take in order to make Magnus' version of Pizza Hawaii:
- The pineapple must be ripe and cut into big yet thin slices in order to have the maximum surface area that will be browned to deliciousness.
- A mature hard cheese works best for pizzas because it contain less water which in turn makes a crispier pizza.
- Use smoked ham instead of boiled ham.
- For the dough, skip making your own and rather, go to a good baker and buy a good piece of sourdough that is then well rested so it doesn't pull together when rolling out.
- Use a well-seasoned tomato sauce—homemade or store bought.
- Follow this order when constructing your Pizza Hawaii:
- On the dough, place a thin layer of tomato sauce.
- Then add the ham. You want to do this because exposed ham becomes dried out, curly ham in the oven. And no one (especially Magnus) likes that.
- Then add the cheese—not too much but enough to cover the ham. Remember, exposed ham is a no-no.
- And the pineapple always goes on last because otherwise you'll end up with poached pineapples.
- Crank up your oven as high as it goes and use a pizza stone if you have one. When the pizza is golden brown, it's done.
- Add some fresh cracked pepper and salt.
For the full-length video, click here.
Makes two 12" pizzas
- Two 10-ounce pieces pizza dough
- 2/3 cup flavorful tomato sauce
- 5 ounces smoked ham, roughly chopped
- 4 ounces shredded Gruyere cheese
- 1/4 very ripe pineapple, peeled and thinly sliced
- Sea salt
- Freshly ground black pepper
30 minutes before making pizza, preheat a pizza stone in the oven at the highest temperature possible. Alternatively, stack two sheet trays upside down on top rack of oven and preheat.
Place the sauce, ham, cheese and pineapple in separate bowls next to where you will be making the pizzas. Generously flour a pizza peel and gently shape a piece of dough into a thin 12” disk, leaving a slightly thicker edge around the circumference of the pizza.
Spread half of the tomato sauce evenly to the outer edge of the dough and scatter half of the ham over the sauce (the ham needs to go under the cheese so it doesn’t curl up when baked in the oven). Sprinkle over just enough cheese to cover the pizza; too much cheese will result in a greasy pizza. Top with half of the sliced pineapple. Carefully slide pizza on to the preheated pizza stone. Repeat steps for remaining pizza.
Bake at the highest temperature until pizza is browned; the crust will be crisp and the pineapple should be lightly caramelized. Remove pizza from oven, season it with freshly ground black pepper and salt, and let cool for a couple minutes before serving.