#Taste Hawaiian Pizza | Qualicum Beach Café

“In this series I’ll share which B.C. wine pairs best with select recipes from the best chefs in B.C.” 

The newly opened Qualicum Beach Café is a partnership with Eli Brennan and Chef Alan Tse of Water Street Café. Executive Chef Todd Bright and G.M. Amy Turner head the team at this laid back beach town locale. The venue is a light and airy room with plenty of windows to take in the beach views.

Qualicum Beach Café Hawaiian Pizza

Pizza Dough

Ingredients:

• 461g double zero flour
• 13g sea salt
• 0.9g yeast
• 276g water (cold)

Preparation:

• Mix wet ingredients into dry.
• Let rise at room temp for a minimum of 12 hours.
• Weigh out into 350g chunks and roll into tight balls. 
• Place on a greased baking sheet and set in the fridge for 3 days.
• Remove the dough 45 minutes before working with it.

Tomato Sauce

Ingredients: 

• 200g Roma tomatoes, blended
• 10g garlic, micro-planed
• 35g extra virgin olive oil
• 12 basil leaves
• 1 can (approx. 400g) San Marzano tinned tomatoes
• Salt and pepper to taste

Preparation: 

• Put the olive oil in a pot and turn on medium heat, add garlic and stir. 
• Cook the garlic until soft. 
• Add basil leaves. Stir well and add blitzed Roma tomatoes. 
• Reduce by half on low heat then add the tin of tomatoes, cook for 5 minutes. 
• Remove from heat, blitz with immersion blender, and add salt and pepper to taste.

QBC Hawaiian Pizza

Ingredients:

• 350g dough ball
• 250mL tomato sauce
• 50g Prosciutto di Parma
• 100g pineapple (Slice pineapple as thin as possible, using a meat slicer is the best way to get a consistent size. Toss in a little chili flake and sugar, let marinate for a few minutes)
• 250g mozzarella cheese
• Arugula to finish
• 125mL extra virgin olive oil

Preparation:

• Preheat your oven to 500F
• Roll out the dough and build the pizza starting with the tomato sauce, then add half the mozzarella cheese. Add Prosciutto; add pineapple and try to build some height with the pineapple so they get caramelized; then top with the rest of the cheese.
• If cooking with a stone, place pizza directly on it and cook for about 8 minutes.
• If using a sheet pan, sprinkle some cornmeal on the tray to stop the pizza from sticking; it will take a little longer so check after 10 minutes.
• Once the desired crispiness is achieved, remove from the oven and immediately brush the edges with olive oil; this stops the crust from getting too dry and adds a nice richness to the pizza. 
• Slice into 8 pieces and transfer to a plate, top with fresh arugula.
• Enjoy! 

Suggested BC wine pairing:

CedarCreek * 2019 Riesling Organic