Big Island Pizza

Kraft Shredded Cheese with a touch of Philadelphia

Made it,
Loved it.

Serving size 8

Prep Time 20MIN

Total Time 1HR32MIN

Ingredients

1 cup warm water (105ºF to 115ºF)
¼ oz pkt. (1/4 oz.) yeast
1 Tbsp sugar
3 ¼ cup flour, divided
¼ cup olive oil, divided
2 Tbsp cornmeal
½ cup Garland Jack's Secret Six Original Recipe Barbecue Sauce
¾ cup pulled cooked pork
¼ cup slivered red onions
¼ cup fresh pineapple chunk
8 oz KRAFT shredded mozzarella cheese with a TOUCH OF PHILADELPHIA
2 Tbsp fresh cilantro

Directions

ADD warm water to combined yeast and sugar in large bowl; stir. Let stand 5 min. Stir in 3 cups flour and 3 Tbsp. oil until mixture is well blended and mixture forms soft dough. Place on work surface sprinkled with remaining flour. Knead dough until smooth and elastic; shape into ball. Place in separate large bowl brushed with remaining oil; turn dough over. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
HEAT oven to 450ºF. Spray baking sheet with cooking spray; sprinkle with cornmeal. Place dough on prepared baking sheet; pat into 13x9-inch rectangle. Bake 5 min. Spread with barbecue sauce; top with all remaining ingredients except cilantro.
BAKE 10 to 12 min. or until crust is golden brown and cheese is melted. Top with cilantro.

Kraft Kitchens tips:

SERVING SUGGESTION
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.

NOTE
This pizza is a great way to use leftover cooked pork.

USE YOUR MIXER
If you have a stand mixer, you can use it to mix the dough ingredients instead of stirring them together by hand. For easier mixing, use the dough hook attachment.