For homemade Hawaiian, you'll layer tomato sauce, torn mozzarella, smoked British bacon and juicy pineapple over flame-baked naans. Garnish with oregano, and oven-bake until melty and golden.
Prep Time
25 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Put a large baking tray (or two!) in the oven to heat up (this will stop the pizza bottoms from going soggy!)
Tip: Cooking for 4? Use 2 trays!
Drain the pineapple slices, stack them up and cut them into quarters
2
Peel and finely chop (or grate) the garlic
Add the tomato paste to a bowl with the chopped garlic and a generous pinch of salt, pepper and sugar
Add 5 tbsp [10 tbsp] cold water and give everything a good mix up – this is your tomato sauce
3
Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can)
Tear the drained mozzarella into rough, bite-sized pieces
4
Chop the smoked streaky bacon into small pieces
5
Remove the heated tray from the oven and add the naans
Divide the tomato sauce between the naans and spread it evenly all over them with the back of a spoon
6
Top the naans with the mozzarella, bacon, pineapple and dried oregano
Drizzle with some olive oil and put the tray in the oven for 16-18 min or until the bacon is cooked through – these are your bacon & pineapple pizzas
7
While the pizzas are cooking, combine the cider vinegar with 2 tbsp [4 tbsp] olive oil with a pinch of salt and pepper – this is your dressing
8
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