Song of the Islands!
Polynesian Deep Dish pizza has a super zingy flavor sensation of my fairly newly created Polynesian Sunrise Sauce, which has now become my very favorite deep dish pizza pie.
I have never really been a huge fan of pineapple on pizza, but the slice I was served a few weeks ago was amazingly addictive! What I realized was that the only difference was the fantabulous sauce that was paired with the toppings. WOW, the SAUCE! OH-MY-GOODNESS! I was in love with that sauce and set out to create my own (for the good of the people that don’t want to fork out nearly 30 bucks for a pizza pie)!
So, yes, the Pie Lady recreated that divine sauce, and I have to say, it’s better than good. I even went to the “unnamed establishment” and bought another slice of pie to taste test it against mine. WINNER! DING! DING! DING! DING! DING!
I am calling it my Polynesian Sunrise Sauce, it livens up your taste buds and will make you want to get up in the morning and find something to dip into it (hopefully a leftover slice of your Polynesian Deep Dish).
The veggies can be tweaked to your liking, but I used green tomatoes – you need to try this. Green tomatoes have their very own unique tangy flavor. When baked they keep their texture and perfectly marries the flavors together of honey ham, bacon, red onions and pineapple. Let’s just say we are going to be indulging in Polynesian Deep Dish a lot until I run out of green tomatoes!
The best time of year to find some green tomatoes is in the fall, sorry, but any toppings on a Hawaiian-type pizza is a winner!
As it is said in every Olympic Event: Let the games begin, and don’t forget to save the last slice for yourself.
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 3/4 cups water
- 1/4 cup extra virgin olive oil
- 1 tablespoon olive oil
- 1½ cups chopped green tomatoes
- 8 ounces bacon, cooked and crumbled
- 8 ounces thinly sliced honey ham
- 3-4 cloves garlic, minced
- 2 teaspoons Johnny's Mediterranean blend seasoning (divided)
- 3/4 pineapple tidbits, after draining (save liquid for Polynesian sauce)
- 1/2 medium red onion, sliced
- 1 recipe Portlandia Pie Lady Pizza Dough
- 1 cup Polynesian Sunrise Sauce
- 2-1/2 cups shredded Italian blend cheese (any combination of Mozzarella, Provolone Asiago, Parmesan, Mizithra, etc.)
- 3 cloves of garlic, minced
- 2 tablespoons minced red onion
- 1 tablespoon olive oil
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1/2 cup granulated sugar
- 1/2 cup BBQ sauce
- 2 tablespoons ketchup
- 2 teaspoon Worcestershire sauce
- 1-2 teaspoons red pepper flakes
- dash of salt
- 1 tablespoon Clearjel or cornstarch
- 2 tablespoons water
- In mixer, with dough hook attached, mix flour, yeast and salt, and add the yeast mixture. All at once add the water and 1 tablespoons of the olive oil. Knead dough with mixer for about 7-8 minutes.
- Coat a large bowl with remaining olive oil. Form dough into bowl, turn once to coat, cover with plastic wrap and let rise while preparing the rest of the ingredients for deep dish.
- You can make the dough hours ahead, just punch down dough after rising and stored in tightly wrapped plastic wrap in refrigerator, take out about 30 minutes before using. (You can also make this right before placing it in skillet to bake, making it ahead will make the baked crust a little chewier which is my fav.)
- Combine all ingredients except the cornstarch and water. Simmer in a saucepan on stove top for about 5 minutes.
- In small bowl mix cornstarch and water, whisk into simmering sauce, cooking an additional 1 to 2 minutes until thickened and opaque cornstarch color has cleared.
- This makes about 2 cups of sauce. Use as BBQ sauce, pizza sauce, or dipping sauce, hot or cold.
- In a separate skillet from which your deep dish will be baked in, over medium high heat, cook and crumble the bacon, remove from skillet and drain on paper toweling, set aside.
- In the same skillet as bacon was cooked in, drain out most of the fat, and saute the green tomatoes and minced garlic for about 3-5 minutes (the bright green color will fade) place on paper toweling to absorb any liquid.
- In a medium bowl mix green tomatoes & garlic with Johnny's Mediterranean blend seasoning , set aside.
- Drain the pineapple tidbits, saving liquid for sauce.
- Preheat oven to 425 degrees F.
- Coat the bottom of a 10 inch cast iron skillet with 1 tablespoon of olive oil. Stretch and press the pizza dough on bottom and up the sides in the prepared skillet.
- Layer in order: 1/2 cup Polynesian Sunrise Sauce, 1/2 cup shredded cheese, all of the ham, an additional 1/2 cup Polynesian Sunrise Sauce, another 1/2 cup shredded cheese, seasoned green tomatoes, across the dough. Layer in order: cooked sausage, pizza sauce, 1/2 cup shredded cheese, green tomatoes, 1/2 cup shredded cheese, pineapple, bacon and red onions, top with remaining 1/2 cup shredded cheese.
- Bake for 30 minutes until crust is browned and cheese is golden brown.
- Let rest in pan for about 5 minutes, cut right out of pan and dig in.