I almost titled this "Tropi-Cool Pizza." You know, like "tropical" but with the word "cool" worked in there. But then I realized how lame that was…thank goodness I avoided that misstep. Whew.
Actually that's sort of easy to say…Anyway, I think we're missing the point here: pizza is awesome. Always. I love pizza. I want to eat it most days of my life. We've had many good years together. That's love. And this pizza variation was pretty good, if I do say so myself.
And I do. I'm like that.
As far as toppings go, this is pretty straight forward. Pineapple. Check. Spinach sliced up into tiny little ribbons. Check. Fresh mozzarella, sliced. Check. Don't be afraid of the fresh semi wet mozzarella, is good!
This pizza had sort of a strange sauce though. I used peach jam. I thought it sounded like a good idea.
For this crust, I wanted something thin, crispy and (dare I say it?) a little dry. Sometimes I like crispy dry crust. I know "dry" is probably not a good adjective to describe food, but…uh…is good!
Dissolve the yeast in the water, set aside. Combine flour, sugar, salt and olive oil. Stir in water and mix until a dough ball forms. Knead that dough ball. Then place in an oiled bowl (I always use my same mixing bowl, I hate washing dishes) cover and allow to rest for 1 hour. Then roll out on a floured surface, as thin as you can. Place on a baking sheet and top with toppings. Bake at 350 F for 15-18 minutes.
I thought this pizza could use a little sea salt sprinkled on it before serving. Maybe a few red pepper flakes would have been fun too. Live on the edge.