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

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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 Pizzeria Mozza, and Osteria Mozza (which specialise in more upscale and classic-leaning Italian dishes), it makes sense that she doesn’t dig the Canadian bacon and canned pineapple combination.
But someone very close to her heart (her son, Ben) loved it. Being the innovative chef that she is, she found a way to fuse the two styles into something simultaneously familiar and refined. In her 2011 book, “The Mozza Cookbook,” Nancy explains, “When I opened up my own pizzeria, I wanted to come up with a pizza using similar ingredients that would please both Ben and me.”
That meant ditching thick-cut Canadian bacon and soggy pineapple. Instead, she uses paper-thin, mandoline-sliced pineapple that caramelises in the oven alongside speck, a strongly-flavoured, cured ham, and jalapeños to offset the sweet fruit with their heat. The result is a complex pizza that’s light, smoky, sweet and spicy, then finished off with a drizzle of olive oil, flakes of sea salt and fresh chives.
Built on a base of Nancy’s pizza dough and her passata di pomodoro sauce, it all adds up to something near impossible to resist. We’re pretty sure you’ll love this pizza as much as Nancy and Ben do, if not more.
Two 4-ounce (115 grams) dough balls for 6-inch (15-centimetres) pizzettes
15 minutes
60 to 90 seconds
By Nancy Silverton
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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.
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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