Dominos Copycat Hawaiian Pizza

Dominos Copycat Hawaiian Pizza

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Craving Dominos but delivery is taking too long? Well try out this copycat recipe of the Dominos Hawaiian Pizza and satisfy that craving with a delicious homemade crust accompanied by some really tasty toppings.

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Time needed

1.5 hour preparation + 15 min cooking

Serving Size / Yield

1 serving

Ingredients

  • 2 tsp active yeast
  • 1 C warm water
  • 1 tsp salt
  • 2 Tbs olive oil
  • 1 tsp sugar
  • 3 C unbleached all-purpose flour (add more as needed)
  • 1 C marinara sauce
  • 1 C pineapple chunks
  • 1 C chopped tomatoes
  • ½ C chopped onions
  • 1 C chopped ham slices
  • 1 ½ C shredded mozzarella cheese

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Directions

Crust:

In a bowl, add the warm water and yeast. Stir and let the mixture sit until yeast turns foamy and dissolves.

Then, add in the flour, olive oil, salt and sugar. Mix together by hand or with mixer at low speed until dough begins to form.

Once the dough is smooth and well combined, knead it by hand for about 10 minutes. Add more flour if needed.

After the dough becomes elastic and bouncy, shape it into a round and put in back in the bowl. Drizzle some olive oil over it, cover the dough and allow it to rise for 1 hour.

After an hour, the dough will appear to have expanded in size, poke the middle to release the extra air.

Depending on what sized pizza you want, you can separate the dough into 2 and make mini pizzas, or 1 large pizza. In this case, 1 large pizza.

Preheat the oven to 450 F.

Take a pizza tray, grease it and drizzle it with some flour to prevent the dough from sticking.

Spread the dough on the pizza tray and it is ready to be topped!

Pizza:

Evenly spread the marinara sauce over the dough, leaving a 1 inch border.

Then, sprinkle the chopped tomatoes, pineapple chunks, onions and ham slices all over the dough. Top it off with a coat of shredded mozzarella cheese and bake for 10-15 minutes, until the crust turns brown and the cheese is melted.

Remove from the oven; let it sit for 1 minute, cut and serve.


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