Homemade Hawaiian Pizza is our favorite and today I have it with a great little twist! I used Petit Jean Arkansas Style Smoked Sausage. The guys said, best pizza ever. Do they say that every time? That's what I'm shooting for!
The Arkansas Style Smoked Sausage is made using a special Petit Jean recipe that’s three-quarters of a century old. The links get their unique flavor from a blend of four different kinds of pepper, giving them the delicious flavor Arkansans have enjoyed for years.
Y'all know I grew up in Arkansas and that's where all of the "y'alls" come from, right? Right. And that's why I'm so proud to continue to spread the word of how fine these Petit Jean products are. I grew up with them and have always loved them!
The Arkansas Style Smoked Sausage is packed with flavor, made with the finest ingredients and has a little kick but I wouldn't call it spicy. It was perfect on the pizza with the sweet peppers, caramelized onions and lots of pineapple!
If you aren't into making your own pizza dough, you can pick some up from your favorite pizza place or use refrigerated dough. I used this recipe but do what ever works for you!
Homemade Hawaiian Smoked Sausage Pizza
Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cups thinly sliced onions
- pizza dough for 2 pizzas
- 1 cup marinara sauce
- 14 oz Petit Jean Arkansas Smoked Sausage, sliced into ½ inch slices
- 2 cups sliced sweet peppers
- 3 cups shredded Colby-Jack Cheese
- 1 ½ cups pineapple (cut into small tidbits)
- ¼ cup chopped cilantro
Cooking Directions:
Preheat oven to 450°F.
Place olive oil and butter in a large skillet over medium-low heat. Add onions and cook, stirring often until caramelized, about 10 minutes. Remove from heat and set aside.
Roll pizza dough out into desired shape. I used my 2 largest cast iron skillets. Rimmed baking sheets work well too.
Place pizza dough into skillet or onto baking sheet.
Spread ½ cup of marinara sauce over one pizza dough. Top with half of smoked sausage, half of caramelized onions, half of peppers and 1 ½ cups shredded cheese. Tope with ¾ cup pineapple and 2 tablespoons of cilantro.
Repeat with remaining ingredients.
Bake for 35-40 minutes or until crust is browned and cheese is bubbly. (If crust is browning too quickly, turn oven down to about 400-425°.) Remove from oven and allow to cool 10 minutes before serving.
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