FOR THE CRUST - 2 pizza disks (4 portions each)
3/4 cup of warm water (180 ml)
1 packet of active dry yeast (15 g) dissolved or 1 tablespoon of instant yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Olive oil for brushing
FOR THE TOPPING
1 1/2 cups of mozzarella cheese shredded (150 g)
1 1/2 cups of Gruyère cheese shredded (150 g)
4 tablespoons of olive oil
400g of Canadian pork loin, sliced
2 cups of pineapple chunks (400 g)
4 tablespoons of green onion, chopped
Salt and black pepper to taste
FOR THE CRUST - 2 pizza disks (4 portions each)
3/4 cup of warm water (180 ml)
1 packet of active dry yeast (15 g) dissolved or 1 tablespoon of instant yeast
2 1/2 cups of all-purpose flour (300 g)
1/4 cup of olive oil (60 ml)
1 teaspoon of salt
Olive oil for brushing
FOR THE TOPPING
1 1/2 cups of mozzarella cheese shredded (150 g)
1 1/2 cups of Gruyère cheese shredded (150 g)
4 tablespoons of olive oil
400g of Canadian pork loin, sliced
2 cups of pineapple chunks (400 g)
4 tablespoons of green onion, chopped
Salt and black pepper to taste
MAKE THE CRUST:
1 Place the warm water in a bowl and add the yeast
2 Stir gently with a spoon until dissolved
3 Add 1 cup of flour, olive oil, and salt
Mix vigorously with a wooden spoon
Add another 1 cup of flour and mix well
The dough should come off the sides of the bowl and be sticky
4 Transfer to a smooth surface, dusting with remaining flour
Knead, incorporating flour gradually until the dough comes away from your hands, becoming smooth and elastic
Form into a ball and place in a 2-liter container greased with oil
Cover with plastic wrap and let rise for 30-45 minutes or until doubled in volume
Deflate by hand, place on a floured surface and knead for 1 minute
5 Divide the dough into two parts and roll out each part to form two disks
6 Roll each disk onto a 35-cm diameter baking sheet greased with oil and dusting with flour
Let rise in the oven at 250°C (preheated) for an additional 10-20 minutes
Remove and spread with toppings
MAKE THE TOPPING: In a large bowl, combine the cheeses and set aside
Brush each of the two disks of dough with a little olive oil
Sprinkle half the cheese over each disk leaving a 1.5-cm border
Top with Canadian pork loin, pineapple chunks, green onion, salt, and black pepper
Bake at 200°C (preheated) for 15 minutes or until the crust browns.
