I enjoy having a frozen pizza with decent thin crust I like to put my own stuff on. For New Years, it was Chorizo, Pineapple, Habanero Cheese, Green and White Onion, Jalapeno Peppers, Cumin and Chili Powder . Finding a good frozen pizza with decent crust that will stand up to adding ingredients saves a lot of time and frees you up to be more creative. (Click images for larger view)
The only ingredient essential to Hawaiian Pizza is Pineapple; the rest seems to be up to one’s interpretation. Canadian Bacon or Ham is more traditional, but I am using pork in a different flavorful way.
- 2 frozen pizzas with decent thin crust (use 1 if you like, but this is for a party)
- 1/2 pound Chorizo cooked, crumbled and patted dry with paper towel
(OPTION: want a healthier chorizo? Click to try this version here that I figured out myself using a few different recipes to make all the flavors work right)
- 1/2 Pineapple cut into small thin chunks
- Shredded Habanero Cheese (or Farmer Cheese – Con Queso if you prefer a milder taste)
- 1 bunch Green and 1 small White Onion cut fine
- Jalapeno Peppers stemmed and chopped or sliced (your preference)
- Cumin – dash
- Chili Powder – dash
- 1 bunch Cilantro – washed and stemmed, add right before last ingredients (tortilla chips)
- Crushed tortilla chips for topping, add last. This helps absorb and extra moisture from the toppings and forms a nice top crust
Note that these are sample guidelines for amounts. Use what the pizza crust will bear, and count on having some left over ingredients to play with in other dishes!
When pre-cooking the Chorizo, add a hand full of sliced white onion to absorb some of the drippings, and reserve rest of onion to put on top of pizza. Add all ingredients above, and cook per the frozen pizza’s instructions, checking the pizza a few minutes before it being done.
Remove if the crust is getting too brown, even if the toppings are not thoroughly cooked. My actual cooking time was about 12 minutes though I could have let it go 15. Odd sort of because these ‘enhanced’ frozen pizzas I make usually take an extra few minutes to cook. But it’s rather dependent on the crust as to when it’s done, which is why I always try to go light on the toppings as much as I can.
Even making the dough from scratch you can over load the pizza with moisture by using too many tomatoes or cheese.
Done at last! Can’t wait to dig in, but it’s better to wait a couple of minutes. It’s hot, so enjoy once it cools a little.