For the Dough:
1 cup of flour
3 cups of Semolina flour
1 teaspoon of salt
1½ teaspoons of active yeast
1½ teaspoons of Domino sugar
2 tablespoons of Bertolli olive oil
1 ¾ cups of luke warm water
For the Sauce and Toppings:
2 finely minced cloves of garlic
¼ cup of small diced sweet onion
1 teaspoon of Bertolli olive oil
2 cups of canned crushed tomatoes
3 ounces of tomato paste
1 tablespoon of dry basil
1 tablespoon of dry oregano
1 tablespoon of sugar
1 tablespoon of balsamic vinegar
1 cup of shredded mozzarella cheese
6 slices of chopped Canadian Bacon
1 cup of chopped fresh pineapple
Kosher salt and fresh cracked pepper to taste
Pizza Sauce: In a medium size pot with olive oil, caramelize garlic and onions. Once caramelized add in crushed tomatoes and cook until a simmer beings. Next, whisk in tomato paste and add all ingredients and cook on low heat for 15 to 20 minutes.
Preheat a pizza stone in the oven to 500°
Dough: Add the flour, semolina, salt, yeast and sugar to a standing mixer with the hook attachment and mix together on low speed for 2 minutes.
Next, drizzle in the olive oil and then slowly drizzle in the luke warm water until combined.
Turn the speed to medium and knead for 5 to 7 minutes.
Place the dough in a bowl coated with olive oil and wrapped in plastic wrap and keep in a warm place for 1 to 2 hours.
Once the dough has doubled in size, cut it in half, dust a clean surface with some semolina flour, and roll out each dough ball one at a time using your hands.
Evenly spread ¼ to ½ cup of the tomato sauce all over the dough, and taking care to leave 1 inch of dough un-sauced around the outside.
Next evenly spread the mozzarella cheese all over the sauced area and then add on the Canadian Bacon and pineapple on top of the cheese.
Bake the pizza on a cornmeal dusted pizza stone for 8 to 10 minutes.
Slice and serve hot!
Source : allrecipes.com