I declared Stiller Snacks Mini Camp over in the last post, because, well, that's how Mini Camp works. You get acquainted with the new guys and run around for three days (or in my case, bake a cake, caramelize onions, and drink a daiquiri), then you go home until it's time for real Training Camp a month later.
But I'm still hungry. Hungry for... PIZZA! How's about some Hawaiian pizza?
Okay, yinz all know this guy.
The Samoan strong safety with the million dollar hair and the ability to fly! It's no wonder he had the top-selling NFL jersey in 2011 and was #9 on the list in 2012 (SI.com, bleacherreport.com). Sadly, Polamalu's playing time over the past few seasons has dwindled as he's suffered repeated injuries. Here's hoping Troy will be able to spring back into action this coming season and deliver some of his signature, seemingly-out-of-nowhere sacks!
Polamalu's leaping tackles and shampoo endorsements may have eclipsed the presence of another fierce Hawaiian from the rosters of yore, but this guy still has my all-time favorite Steeler name: CHRIS FUAMATU-MA'AFALA!
This name has it all! A hyphen, an apostrophe, and EIGHT syllables!! Listen how it rolls off the tongue and look at how it's crammed onto the back of that jersey! (With skinnier lettering than Plaxico's, that's how.) Chris was one mean Ma'afala too. It took more than just three Brownies to take that fullback down.
Now, I would be remiss were I to omit two-time Super Bowl champion offensive guard Chris Kemoeatu, but he's actually from Tonga and I'm getting hungrier. Let's move on to this pizza already.
We're going to do this the right way and make everything from scratch! Smitten Kitchen's pizza dough recipe is crazy easy and super delicious. It works like a charm every time. Using a pizza stone to bake your pizza is key too - it will give you a nice, crisp and evenly baked crust. We'll top with the typical stuff (bacon, pineapple, etc.) with the addition of my own tangy BBQ sauce. Let's go!
Pizza Polamalu-Ma'afala
For the dough (courtesy of smittenkitchen.com)
1 1/2 cups all-purpose flour
1/2 tsp salt
3/4 tsp active dry yeast
1/2 cup water
1 tbsp olive oil
For the sauce
1/2 cup ketchup
1/2 cup apple cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire
1 tbsp Sweet Hot Mister Mustard
1 tbsp hot sauce
1 tbsp butter
2 tsp salt
For the toppings
6 oz mozzarella, sliced
1/4 medium yellow onion, thinly sliced
4 oz pineapple, diced
4 slices bacon, pan-fried and torn into pieces
1 handful arugula
Combine flour, salt, active dry yeast, water and olive oil in a large bowl. Stir ingredients together with a baking spatula until they start to form a messy lump. If the mixture is too dry, add a little water - too sticky, add a little flour - until you can form the dough into a ball. Knead gently, dust with flour, then cover tightly (in the bowl) with plastic wrap and leave for about an hour until the dough has doubled in size. Gently knead the dough a few minutes more, then re-cover and let sit for another 20 minutes or so.
Preheat oven to 475 degrees with pizza stone on middle rack.
Mix sauce ingredients in a small sauce pan and whisk over medium-high heat until smooth. Reduce heat to low and let simmer for about 10 minutes. Remove from heat and cover.
Flour a sheet of parchment paper and place your dough ball in the center. Knead a bit and then roll the dough as thinly as possible with your rolling pin. Gently pinch the edges a bit and spoon on sauce. Top with mozzarella, onion, bacon and pineapple. Slide your pizza (CAREFULLY!) onto the hot pizza stone. The flavor of the crust will be better if baked directly on the stone, but I can never manage to get it on there, toppings and all, so I cheat and place the pizza still-on-parchment in the oven, on the stone. Bake for 12 minutes.
While in the oven, I made another round of Cope's Cabana Banana Daiquiris and threw a few pineapple chunks in the blender. (Mmmmmm.)
Remove pizza from oven, toss arugula on top, let cool and enjoy!
1 tbsp butter
2 tsp salt
For the toppings
6 oz mozzarella, sliced
1/4 medium yellow onion, thinly sliced
4 oz pineapple, diced
4 slices bacon, pan-fried and torn into pieces
1 handful arugula
Combine flour, salt, active dry yeast, water and olive oil in a large bowl. Stir ingredients together with a baking spatula until they start to form a messy lump. If the mixture is too dry, add a little water - too sticky, add a little flour - until you can form the dough into a ball. Knead gently, dust with flour, then cover tightly (in the bowl) with plastic wrap and leave for about an hour until the dough has doubled in size. Gently knead the dough a few minutes more, then re-cover and let sit for another 20 minutes or so.
Preheat oven to 475 degrees with pizza stone on middle rack.
Mix sauce ingredients in a small sauce pan and whisk over medium-high heat until smooth. Reduce heat to low and let simmer for about 10 minutes. Remove from heat and cover.
Flour a sheet of parchment paper and place your dough ball in the center. Knead a bit and then roll the dough as thinly as possible with your rolling pin. Gently pinch the edges a bit and spoon on sauce. Top with mozzarella, onion, bacon and pineapple. Slide your pizza (CAREFULLY!) onto the hot pizza stone. The flavor of the crust will be better if baked directly on the stone, but I can never manage to get it on there, toppings and all, so I cheat and place the pizza still-on-parchment in the oven, on the stone. Bake for 12 minutes.
While in the oven, I made another round of Cope's Cabana Banana Daiquiris and threw a few pineapple chunks in the blender. (Mmmmmm.)
Remove pizza from oven, toss arugula on top, let cool and enjoy!
