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Nancy Silverton’s Pizzette alla Benno with Speck and Pineapple: Your New Favourite “Hawaiian” Pizza

By Nancy Silverton
By Nancy Silverton

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...

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Method

Note

For your pineapple slices, be sure to cut the skin (but not the core) off before slicing the pineapple on a mandoline (we love the classic Japanese Benriner model found in most restaurant kitchens), to get about 57 grams. If you don’t have a mandoline, you can still get super-thin slices using a sharp chef’s knife, it will just take longer and they’re less likely to be uniform.

  1. Prepare the dough according to Nancy’s Pizza Dough recipe.

  2. Place a 115-gram (4-ounce) dough ball on your lightly-floured work surface. Push the air from the centre 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.

  3. Brush the dough with olive oil and season the entire surface with salt. Ladle or spoon sauce onto the centre 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 2 ½ centimetres (1 inch) shy of the edge to create the crust.

  4. Brush the dough with olive oil and season the entire surface with salt. Ladle or spoon sauce onto the centre 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 25 millimetres shy of the edge to create the crust. 

  5. Scatter half the cheese over the pizzette. Lay one pineapple slice in each quadrant, followed by a scattering of 7 jalapeño slices.

  6. Launch the pizza into the oven away from the flames, baking it at the maximum temperature for about 20 seconds. Turn the flames off and continue to bake using residual heat for about 30 seconds (this allows your pizzette to cook without burning). Reignite the flames, remove the pizzette with your pizza peel and rotate it halfway, then place it back in the oven to get a nice golden brown colour.

  7. Remove the pizza from the oven and cut into quarters, making sure each quadrant contains a whole slice of pineapple. Drape one slice of speck onto each piece, then finish with a drizzle of olive oil and a sprinkling of salt and chives.

  8. Serve and enjoy!

  9. Repeat the steps with the second pizzette.

Nancy Silverton

Eight-time cookbook author, chef, artisanal bread maker and co-owner of Pizzeria Mozza in Los Angeles and Newport Beach, as well as Pizzette, Osteria Mozza, Mozza2Go and chi SPACCA, Nancy Silverton has long been an innovative, influential and creative powerhouse. Among her many (many) accolades, in 2014 the James Beard Foundation awarded her with the title of Outstanding Chef in America. You can follow her @nancysilverton.

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