Hawaiian pizza 

Did you know that Hawaiian pizza is not native to the island of Hawaii?, because this controversial pizza was not created in this archipelago, this is a rare story. Hawaiian pizza has no relation to the island of Hawaii, this pizza was created in the 1960s in Canada specifically in Ontario, where a Greek immigrant named Sam Panopoulos after having worked in several restaurants in Detroit, decides to set up a restaurant in that city with his brother, hired an Asian chef and wanting to vary the flavors of the pizza dared to try this recipe.

At that time the pizza recipe was simple consisted of the union of dough with tomato sauce, this was considered as its own food, and which could not be obtained in another restaurant or dinner in Canada, so Panopoulos used what he learned in the restaurants in which he worked in the United States, He managed to buy a small oven and thus began to prepare small portions of this dish by adding mushrooms, bacon and pepperoni. Later, Sam Panopoulos, owner of the Satellite Restaurant, one day for fun as he expressed it at the time, and for the time was very famous the use of pineapple in canned syrup, dared and put the pizza the basic ingredients, and took a can of Hawaiian brand opened it and placed the pieces of pineapples to the pizza, Hence the origin of the name of this dish. This daring of Panopoulos to serve this pizza was a success among the diners who tried it, due to the combination of flavors between the sweetness of the pineapple and the saltiness of the ham.

By the time of 1960 in Canada pizza was considered an event, since the way to make the recipe there were no rules that had to be met in order to make the pizza and be able to taste it. The fact that pineapple in syrup was fashionable for the time helped this mixture not to be considered strange, otherwise it was qualified as a captivating dish, and is that no other restaurant offered this strange combination.

Panopoulos said when interviewed about his dish that "The truth is that he liked it. Because in those days no one was mixing sweets and bitters. It was simple, simple food."

Over the years specifically in the mid-twentieth century, franchises began to emerge worldwide and along with this evolution Hawaiian pizza was imposed remarkably, being present in all restaurant menus around the world, becoming a controversy between those people who love its flavor and those who consider it an atrocity in the kitchen. At present, this pizza continues to give something to talk about according to the different types of opinions for and against, however, there are many who dare to try and give their palate exotic flavors that undoubtedly if they like it they continue to consume it and if not simply do not try it again.

Hawaiian pizza was an experiment conducted by this Greek immigrant character in his restaurant tired of offering the same menu in all other establishments, this experience was successful was in boom of the time and that until today Hawaiian pizza is still one of the most popular dishes and consumed in many parts of the world, and as long as it exists, the differences between those who like it and those who don't will follow. Each person is happy experiencing new and exotic dishes such as this type of pizza, giving your palate new flavors, and often enjoying it or not, but always being happy to know new things, do you dare to try this exotic pizza?, leave me your comments about this dish, and if you liked it awaits our next article that will bring an interesting topic.

I like to make a simple marinara sauce which doubles as an excellent pizza sauce. Shredded mozzarella cheese gives the best melt-ability to lock all of the pizza toppings together. If you’ve got fresh pineapple, cut it into bite-sized chunks, about ½-inch in size. I use two types of bacon for this recipe, round slices of lean Canadian bacon and crispy strips of bacon chopped into small pieces. This gives a nice deeper cured flavor with smoky notes. You can roast the raw bacon in the oven or pan-fry a smaller batch until crunchy.

Preheating the oven to a blazing hot 500ºF (260ºC) ensures super crisp bottom crust, a golden surface, and perfectly melted cheese. I like to grease the baking sheet with oil and a little bit of cornmeal for extra crunch. Shape the pizza dough into a circle, and then I find it easier to press it out into a larger round once on the sheet.

Evenly spread the pizza sauce, cheese, Canadian bacon, pineapple, and chopped bacon on top. Bake on the lowest part of the oven until the pie is golden brown, and cheese hot and bubbling. Slice and devour right away!