Making Pizzas at home has now become the regular thing since I mastered yeast and bread dough. I make them often and we prefer the homemade stuff. We have a few favourites and this Fresh Fig Paneer Pizza is one of them. Another firm favourite is this Hawaiian Multigrain Crust Pizza. I know there a lot of Pizza lovers who will not recognise a Hawaiian Pizza as authentic or even an abomination. I understand their line of thought, but at the end of the day, personal preference matters the most.
Greek-Canadian chef Sam Panopoulos is supposed to have created the Hawaiian Pizza in 1962. He used pineapple to create a mix sweet and savoury flavours. This was not very well received initially but became more popular with time. The name Hawaiian was given to the pizza supposedly because Panopoulos used a canned brand of pineapple from Hawaii!
The first time I ate a Hawaiian pizza was when we took our daughter to Pizza Hut in Cochin. It was a Pizza with pineapple on it, and we liked sweet, slightly tangy, salty flavour combination. I later discovered that the Hawaiian Pizza is usually topped with pineapple and ham or bacon. In Indian, Pizza outlets and restaurants serve a lot of vegetarian versions or options. When we visited Portugal a few years back, McDonald’s there had no vegetarian options on their menu, except the fries! I think those fries were cooked in a non-vegetarian fat!
I started making Pizzas with store bought ready-made bases. They were awful and very doughy, to be honest. Once I mastered yeast and making bread, my Pizzas got much, much better. Recently, I have been experimenting with mixed flours and multigrain flours in my Pizza bases. I used a mix of whole wheat flour and oat flour in this version of Hawaiian Multigrain Crust Pizza. You can make oat flour by finely powdering rolled oats in a mixer/ blender.
The whole wheat-oat flour Pizza crust is quite hearty, crisp and slightly chewy in texture. I used sliced red and green bell peppers, sliced red onions, sweet corn kernels, and pineapple chunks as toppings. A light sprinkling of herbs, olive oil and grated mozarella completed it. This might seem like a lot but it works well.