Polynesian Deep Dish

5 from 1 vote

You will love the zingy sensation of Polynesian Sunrise Sauce with tangy green tomatoes, sweet pineapple tidbits, bacon & ham, baked into a perfect Polynesian Deep Dish pizza pie; truly a song of the islands!

Author: Portlandia Pie Lady

Ingredients

Deep Dish Pizza Dough (for 10-inch skillet)

2 cups all purpose flour
1 teaspoon salt
2 teaspoons active dry yeast
3/4 cups water, room temp
1/4 cup extra virgin olive oil

Deep Dish Toppings

1 tablespoon extra virgin olive oil
1-1/2 cups veggies of choice (chopped green tomatoes, green or sweet red peppers,olives, roasted diced broccoli, etc.)
8 ounces bacon, cooked and crumble
8 ounces thinly sliced honey ham
3 to 4 cloves garlic, minced
2 teaspoons Johnny's Mediterranean blend seasoning (divided)
3/4 cup pineapple tidbits (save liquid for Polynesian Sunrise Sauce) - you may use fresh pineapple
1/2 medium red onion, sliced thing
1 cup Polynesian Sunrise Sauce (see recipe below)
2-1/2 cups shredded Italian cheese blend (any combination of Mozzarella, Provolone, Asiago, Parmesan, Mizithra, etc.)

Polynesian Sunrise Sauce

3 cloves 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 (use a less "sweet" type)
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 to 2 teaspoons red pepper flakes
dash of salt
1 tablespoon Clearjel or Tapioca starch (regular cornstarch can break down in high heat).
2 tablespoons water

Instructions

Pizza Dough

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 delish!)

Polynesian Sunrise Sauce

Combine all ingredients except the cornstarch and water. Simmer in a saucepan on stove top for about 2 to 3 minutes.
In a small bowl, mix Clearjel (or tapioca starch) and water. Whisk into simmering sauce, cooking an additional 1 to 2 minutes until thickened and the opaqueness has cleared.
This makes about 2 cups of sauce. You can use this as you would any sauce for pizza or dipping, hot or cold.

Toppings (if using green tomatoes)

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.
Drain the pineapple tidbits, reserving liquid for Polynesian Sunrise Sauce.
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. (Other veggies need no pre-cooking.)
In a medium bowl mix green tomatoes & garlic with Johnny's Mediterranean blend seasoning, set aside.

Pizza Assembly

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.