Aloha Pizza
with Bacon and Pineapple- Gluten
- Soy
- Milk
We know what you’re thinking – stop thinking that. This pizza is utterly gourmet and grown up, not a bogan in sight. Our secret to this amazing pizza is the pineapple glaze you’re going to whip up. You won’t believe the added flavour it gives you.
Ingredients
1 packet
Middle Bacon
3
wholemeal pizza bases
(Contains: Gluten, Soy;)
3 sachet
tomato paste
1 block
mozzarella cheese
(Contains: Milk;)
1 block
Cheddar cheese
(Contains: Milk;)
1 tin
pineapple slices
½ bunch
parsley
Utensils
Cooking Steps
Preheat the oven to 220°/200° fan-forced. To prepare the ingredients remove the bacon rind and slice the remaining bacon into strips. Grate the mozzarella cheese and Cheddar cheese, dice the pineapple slices into 1 cm chunks (reserve the liquid), and pick the parsley leaves.
Heat a medium frying pan over a medium-high heat. Add the middle bacon strips to the pan and cook for 5-6 minutes, or unit crispy and brown. Set aside.
Lay the wholemeal pizza bases on a flat surface rough side down. Spread the tomato paste across the bases evenly using the back of a spoon. Top with crispy bacon, mozzarella cheese, Cheddar cheese and pineapple chunks (make sure you reserve the liquid!). Place in the oven directly onto the wire racks and cook for 10-15 minutes, or until the cheese is melted and golden. Once cooked remove from the oven.
Meanwhile, place the reserved pineapple juice in the medium frying pan over a medium-high heat until the mixture bubbles. Reduce the heat and simmer the pineapple sauce down for 3-4 minutes, or until syrupy. Brush the glaze over the pizza and sprinkle the grown-up’s pizza with fresh parsley.
To serve, slice the pizza and divide between plates. Enjoy!
