Natural Hawaiian Pizza, Revisited

Everyday if I don't post something in my blog, someone asks me why. Occasionally it's because I went out to it, or made....gasp... a repeat! That was the case for tonight, but it wasn't totally a repeat. When I told my co-workers I just made a pizza, they said there had to be more to it than 'just pizza'. So ok, maybe they were right.... I made a big, fresh batch of marinara and a batch of homemade pizza dough, so this dinner was actually pretty involved!
Since I'm really working to eat clean and get out all processed food, I've switched my Hawaiian pizza up a bit. I used to buy canadian bacon - super processed. Now, I use Boar's Head prosciutto, which is a much healthier option in that respect. I also decided to throw my pineapple chunks in the food processor and pulse it to make a crushed pineapple, much easier to eat, but still fresh pineapple.
I also decided to use a ball of fresh mozzarella, which was outstanding! I'm trying to use it now as much as possible, but it does cost quite a bit more. So here is my more natural, healthy, clean version of Hawaiian Pizza!
Note, I use all organic produce if it's available, as well as organic canned tomatoes, EVOO, etc.

Natural Hawaiian Pizza

1/2 batch of Pizza Dough (I made a whole, the rest is in the fridge

1/4 batch of Zesty Marinara

1 ball of fresh mozzarella, shredded (8 oz)

1 c. fresh pineapple chunks

1/4 lb. Boar's Heat Prosciutto, sliced thin

1 tsp. Penzey's Pizza seasoning (or a mix of salt, pepper, dried onion, garlic, oregano, fennel seed, crushed red pepper)

Pizza Dough:
1 packet active dry yeast

1 tbsp. organic brown sugar or honey

1 c. warm water

3 c. organic unbleached all purpose flour (or 1.5 c. whole wheat and 1.5 c. all purpose)

Add water, yeast and sugar to a mixing bowl.
Let it sit for 10 minutes, yeast will bubble.
Turn the dough hook on and add in the flours.
If the dough is too sticky, add another 1/4 c. all purpose flour.
Let it knead for 5 minutes.
Cover with a damp towel and let it sit for 1 hour.

Punch down, cover, and proof for another 30 minutes.

Divide in half, wrap half the dough and refrigerate.

Zesty Marinara:

1 tbsp. EVOO
1 large yellow onion, minced
2-4 cloves of garlic, minced
Salt and Pepper
1 tsp. dried oregano
½ tsp. fennel seed
Pinch of crushed red pepper flakes
½ c. dry red wine
2 28 oz. cans organic crushed tomatoes
1 15 oz. can organic tomato sauce
1 5 oz. can organic tomato paste
In a saucepot over medium low, add EVOO, onion and garlic. Season with salt and pepper. Sweat onions and garlic for 5 minutes. Turn heat to high, add red wine, reduce by half, turn to low, add spices and tomatoes. Cover and simmer for 20 minutes.

Preheat oven to 425.

Roll out dough, place on a sheet pan (dust bottom with cornmeal or semolina flour if desired)

Spread with 1-2 c. marinara, top with pineapple, mozzarella and finally prosciutto.

Sprinkle with pizza seasoning.

Bake for 16-18 minutes, or until golden brown and the bottom is crisp.