1 pound pizza dough, divided
2-4 Tablespoons cornmeal
Pineapple Sriracha Jam (Pick Your Jar Up At Bonnes Amies)
3 ounces prosciutto, thinly sliced
4 pineapple rounds, peeled, cored, and cut into half rounds
1/4 cup red onion, thinly sliced
4 slices bacon, cooked and crumbled
2 cups mozzarella cheese, grated
2 Tablespoons cilantro, chopped
DirectionsWe’ve added a little kick to your traditional Hawaiian pizza. Sweet, savory, salty and spicy… and so simple to make.
Preheat oven to 500° F.
Roll dough out very thin into desired shape. Transfer to a baking sheet that has been sprinkled with corn meal.
Spread a thin layer of Pineapple Sriracha Jam over the pizza crusts. Top with prosciutto, pineapple, red onion, bacon and mozzarella. Bake 10-15 minutes until the cheese melts, the pizzas are thoroughly cooked and the crust is crispy.
Sprinkle cilantro over pizzas, cut and serve.
This delicious jam has a character all of its own. It starts out with the sweet, sunny taste of pineapple and a touch of citrus and then a kick of heat from sriracha! A uniquely bold and brilliant flavor, it's great for apps, an artisanal cheeseboard or served with pork, grilled chicken or fish.