You are here: Home > Cuisine > Italian Vegetarian > Italian Pizzas > Thin Crust Hawaiian Pizza Thin Crust Hawaiian Pizza by Tarla Dalal Speak of the tropics and pineapple is sure to crop up! And so it is in the case of the Thin Crust Hawaiian Pizza too. This pizza features a medley of flavours and textures, thanks to spiced pineapple, corn and mushrooms on an oh-so-crisp base. You will love the way the pineapple’s juice oozes out and fills your mouth with each bite. 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(7")1 cup pizza sauce1 cup grated mozzarella cheeseFor The Topping1/2 cup canned pineapple cubes1/2 tbsp butter1/2 tbsp olive oil1 cup onion cubes1/2 cup capsicum cubes1/2 cup boiled sweet corn kernels (makai ke dane)1/2 cup sliced mushrooms (khumbh) , optional2 tbsp sliced black olives1 tsp dry red chilli flakes (paprika) salt to taste Method For the toppingFor the toppingHeat the butter and olive oil in a broad non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes.Add all the remaining ingredients, except the pineapple, and cook on a medium flame for 2 minutes, while stirring occasionally.Add the pineapple, mix gently and cook on a medium flame for another 1 minute, while stirring occasionally.Divide the topping into 4 equal portions and keep aside.How to proceedHow to proceedPlace 2 pizza bases on a clean, dry and flat surface and spread ¼ cup of pizza sauce evenly over it.Arrange 1 portion of the topping evenly over it and finally sprinkle ¼ cup of cheese evenly over it.Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts.Repeat steps 1 to 3 to make 2 more pizzas.Cut into equal wedges and serve immediately.