Nancy Silverton’s Pizzette alla Benno with Speck and Pineapple: Your New Favourite “Hawaiian” Pizza
While we’re definitely fans of the classic Hawaiian pizza here at Ooni—such big fans we created International Hawaiian Pizza Day—Nancy Silverton is a proponent of doing things the more traditional way. With her background in Italian cuisine, and as the owner of celebrated restaurants such as Pizzeria Mozza and Osteria Mozza (which specialise in more upscale and classic-leaning Italian dishes), it makes sense that she doesn’t dig the Canadian bacon and canned pineapple combination.
But someone very close to her heart (her son, Ben) loved it. Being the innovative chef that she is, she found a way to fuse the two styles into something simultaneously familiar and refined. In her 2011 book, “The Mozza Cookbook,” Nancy explains, “When I opened up my own pizzeria, I wanted to come up with a pizza using similar ingredients that would please both Ben and me.”
That meant ditching thick-cut Canadian bacon and soggy pineapple. Instead, she uses paper-thin, mandoline-sliced pineapple that caramelises in the oven alongside speck, a strongly flavoured, cured ham, and jalapeños to offset the sweet fruit with their heat. The result is a complex pizza that’s topped with a drizzle of olive oil, flakes of sea salt and fresh chives for a light, smoky, sweet and spicy finish.
Built on a base of Nancy’s pizza dough and her passata di pomodoro sauce, the final pie is something near impossible to resist. We’re pretty sure you’ll love each bite as much as Nancy and Ben do, if not more.
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Cela permettra à votre écran de rester allumé pendant que vous cuisinez.
Méthode
Note
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1
Préparez la pâte selon la recette de Nancy.
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2
Fire up your pizza oven, aiming for 370 to 425 °C (700 to 800 °F) on the stone baking board inside. Use an infrared thermometer to quickly and accurately check the temperature in the middle of your stone.
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3
Place a 4-ounce (115-gram) dough ball on your lightly floured work surface. Push the air from the center out toward the edge using your fingertips. Stretch the dough out to a 6-inch (15-centimetre) round, then lay the stretched dough onto a pizza peel dusted with semolina.
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4
Brush the dough with olive oil and season the entire surface with salt. Ladle or spoon sauce onto the center of the dough and use the back of the spoon to spread the sauce over the surface of the dough in a circular motion, stopping 1 inch (2 ½ centimetres) shy of the edge to create the crust.
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5
Répartissez la moitié du fromage sur la pizzette. Disposez une tranche d'ananas sur chaque part, suivie de 7 tranches de piment jalapeño.
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6
Enfournez la pizza à l'écart des flammes et faites-la cuire à température maximale pendant environ 20 secondes. Éteignez les flammes et poursuivez la cuisson en utilisant la chaleur résiduelle pendant environ 30 secondes (cela permet à votre pizzette de cuire sans brûler). Rallumez les flammes, retirez la pizzette à l'aide de votre pelle à pizza et tournez-la de moitié, puis remettez-la au four pour qu'elle prenne une belle couleur dorée.
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7
Retirez la pizza du four et coupez-la en quatre, en veillant à ce que chaque part contienne une tranche entière d'ananas. Déposez une tranche de speck sur chaque morceau, puis terminez par un filet d'huile d'olive et une pincée de sel et de ciboulette.
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8
Servez et dégustez !
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9
Répétez l'opération avec la deuxième pizzette.
- Two 115 grams (4-ounce) Nancy’s Pizza Dough balls
- Semolina, for dusting
- 1 tablespoon (13 grams) extra-virgin olive oil
- Kosher salt, to taste
- 57 grams (¼ cup) Nancy’s Passata di Pomodoro
- 57 grams (2 ounces) low-moisture mozzarella, cut into 1-inch cubes
- 8 paper-thin slices pineapple, about 57 grams (2 ounces)
- 14 very thin, round slices jalapeño pepper
- 8 thin slices speck (about ½ ounce or 14 grams; substitute prosciutto if necessary)
- Extra-virgin olive oil, for drizzling
- Sprinkle flaky sea salt, to taste
- Fresh chives, finely minced
- Mandoline
$35.00
