Hawaiian pizza is our favorite when we go out to eat or carry out, but I never seem to get it as good at home. It's usually made with Canadian bacon and pineapple here.
I usually make a big pizze one the weekend, plus extra crust for breadsticks. My usual pizza is Nick Stellino's Sicilian style crust (linked below). On half I put on mild Italian sausage and on the other half I do yellow pepper, sweet onion and black olives. I usually have enough veggie left over for me for breakfast or lunch the next day.
When I'm in the mood for something more "grown up", I make this Palermo Pizza recipe with carmelized onions. The recipe calls for marsala or port but I prefer white wine with a pinch of sugar tossed in if it's dry.
I didn't see his recipe for Italian Bread Crumbs so here it is. The store bought ones aren't at all the same. I usually used dried herbs as that's what I have on hand most of the time.
1/2 teaspoon olive oil
1 cup bread crumbs
1 Tablespoon finely chopped fresh basil, or 1 tsp dried
1 T finely chopped fresh Italian parsley
1/8 tsp salt
1/8 tsp freshly ground black pepper
2 T freshley grated romano or parmesan cheese.
In a nonstick saute pan, heat the olive oil over medium heat for one minute. Add the bread crums and cook, stirring until brown, about 2 minutes.
Transfer to a bowl and add the remainint ingredients, mixing well. Store in an airtight container. Can be frozen for up to 2 months.