Please enter the email you’re using for this account.
On the small island of Kauai, there is an old Hawaiian legend, that of the menehune [meh-neh-hoo-neh]. Under the cover of darkness in the deepest parts of the forest, it is said that there dwells a tribe of 3-foot-tall people who are stoneworkers. We never saw them growing up, but we heard tales of these merry, mischievous spirits who work through the night building great works of stone (most famously, the Menehune Fishpond) and beating their drums. Legend has it they can even turn a curious intruder into stone! These small Hawaiian pizzas are in their honor. True, a sweet pineapple relish topped with spicy chorizo sausage and red onion is an interesting combo. But trust me, it works! Yield: 8–10 mini pizzas
1 recipe focaccia dough or 1 package Tuscanini Focaccia
2/3 cup pineapple chunks, fresh or canned
2/3 cup apricot jam, such as Tuscanini Apricot Fruit Spread
1/2 cup pineapple juice
2 tablespoons Gefen Canola Oil
1/2 white onion
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
1 (700-gram) package chorizo sausage
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons Gefen Honey
2 tablespoons Gefen Olive Oil
1 large red onion, sliced thinly
red or yellow chili peppers (optional), sliced
Follow directions for preparing the dough. About 90 minutes before you want to bake, remove dough from the fridge and place on a lightly oiled work surface. Cut into eight to 10 pieces, depending on your desired size. Shape each one into a ball and leave them on the counter covered loosely with plastic wrap till they come to room temperature (about 60 minutes).
Preheat the oven and a baking stone or baking steel (or a baking sheet turned upside down) to the highest temperature.
Working with one piece of dough at a time, sprinkle some flour on your work surface. Gently tap each dough ball into a circle and stretch into a little pizza round, with the edges a bit thicker than the center. They will expand as they bake.
Open the oven and carefully slide pizzas onto the baking stone or steel. If using a baking sheet, carefully remove it from the oven, dust with flour, gently slide the pizzas onto it, and return it to the oven. Bake two to three minutes, until golden and puffed. The centers will rise and then deflate as they cool.
Store overnight in a zip-top bag in the pantry or freeze immediately.
In a blender, process pineapple chunks till smooth and frothy (it’s okay if there are still a few small pieces).
Pour into a small saucepan and add the jam and pineapple juice.
Bring to a boil, then reduce heat to low and simmer seven to nine minutes. The relish will thicken a bit as it cools. Set aside. (The relish can be made in advance and stored in the fridge for one week in an airtight container.)
Cut the chorizo on the diagonal to create thick slices. Set aside.
In a skillet, heat oil over medium-high heat. Once the oil slides around the pan easily, add the onion and cook until caramelized. Add the garlic and cook for one more minute.
Add the chorizo, paprika, garlic powder and onion powder. Sear chorizo about two minutes per side, until crisp on the outside. Right before it’s finished, drizzle with honey and cook another 30 seconds. Set aside.
Wipe out the skillet (from cooking the chorizo). Add olive oil. Once it slides around easily, add the onions.
Cook five to seven minutes, until softened and fragrant but still red and able to hold their shape.
Spread each cooked pizza crust with pineapple relish.
Add a few chorizo slices and top with onions and chili peppers, if using.
Place in a hot oven to warm up for about five minutes. Serve hot.
Photography by Shoshi Sirkis
Styling by Anat Lobel
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation