Serves 4-6

Make Ahead: Up to 1 day ahead make pizza following steps 1-3, keep lightly covered with plastic wrap in the fridge.

Ingredients

• 2 pounds pizza dough (regular, whole wheat or a combo)
• 3 Tablespoons olive oil
• 1 cup pesto (click here for my easy home made pesto recipe)
• 2 cups mozzarella, shredded or if using fresh sliced into rounds

Directions

1. Pre-heat your oven to 450 degrees.
2. Portion pizza dough into 5 equal balls. Shape and pull 4 of them into “clovers” by making a rounded triangle. Shape the remaining dough into a rectangle for the stem.
3. On a cornmeal dusted cookie sheet or pizza stone, place clovers so the points are all touching, leaving an opening to attach the stem. Massage the stem into the clover points to make a complete 4 leaf clover.
4. Lightly brush olive oil over the clover pizza. Top each clover evenly with a dollop of pesto and spread. Top with mozzarella and your toppings.
5. Bake for 8-10 minutes.

Topping suggestions:
Cooked sausage
Feta cheese
Green peppers
Spinach
Zucchini

Colleen’s at the Cannery
Cannery Marketplace
810 Haiku Rd
Haiku, HI 96708

We dine with the locals when we stop for breakfast at Colleen’s on our way to Hana or Twin falls. If you are staying in West Maui it takes about 45-60 minutes to get to Colleen’s. From Kahaluhi, it’s about 15 minutes.

Their Eggs Benedict and Breakfast Burritos are a delicious and filling way to start your journey!

Maui Brewing Company
Located in the Kahana Gateway Center

Up the road from Kaanapali beach is the Maui Brewing company, and although many of their beers are throughout the island, the selection at MBC is a fun treat. We shared a beer tasting: McGrumpys’s Irish Red, Steamroller CA Common, Honey Cream Ale, Golden Ale with Honey on Nitro and my favorite Solei’s Golden.

They also make a pretty delicious root beer and although we didn’t try the food, the menu and the food we saw being served looked great.

Hours: Open 7 days a week 11am- midnight, Happy Hour 3-6pm & 9:30-midnight.

MALA Ocean Tavern
1307 Front Street, Lahaina

MALA Serves Lunch and Dinner 7 days a week and brunch on Saturday and Sunday.

Happy Hour 3-4:30pm Daily

MALA is perched right on the ocean with palm trees swaying, a small quaint place with local hospitality and great selection of local and organic menu items. For brunch we dined on Sergio’s Huevos Rancheros and the Simple Start breakfast (2 eggs with thyme, hashbrowns and a nutty grilled health bread). The local Kaanapali coffee flows steadily.

Flatbread Company, Paia

Paia is a quaint little town on your way to Hana. On the main drag you will find the Flatbread Company. Here is their mission statement, which I thought was great:

“Quality and integrity of ingredients, Clean food without pesticides or chemicals, Support of organic farming, Use local foods and support the community farms, Create a restaurant where children, adults and employees, may renew their spirit, Create a company where advancement is based on performance not politics, Create a restaurant that reconnects us to nature, Educate people about the connection between food and nature, Give back to the community with benefit nights and sponsorships.”

The flatbread “pizza” is divine, we munched on a house made pepperoni and mushroom flatbread pizza and macadamia nut pesto with surfing goat goat cheese, kalamata olives and roasted tomatoes pizza.

Dukes Beach House

The ambiance is fantastic and the food is delicious. I had macadamia and herb crusted swordfish with rice pilaf. Make sure to save room for dessert, the Hula Pie is the best in town.

CJ’s Deli and Diner

Don’t let the name fool you. This diner is farm from your doughnuts and coffee kind of place. The chalkboard menu offers up dishes like chorizo and ham breakfast burrito, macadamia nut french toast and a killer eggs benedict. They serve lunch and dinner too with dynamite specials. It is in a strip mall behind Kaanapali beach, but you win when your bill comes out at ½ the price you would pay at the hotels.

Makes 20 Mini Pita Pizzas
These Pita Pizza Bites are simple yet delicious and will round out your Superbowl menu perfectly. These bite size pizzas have prosciutto, fresh mozzarella and a homemade tomato sauce. Enjoy!

Ingredients

• 20 mini pitas
• about 4 large fresh mozzarella balls, sliced into 5 slices
• 1/2 cup Parmesan, shredded
• 10 slices of prosciutto
• 5 large basil leaves roughly chopped
• 1 1/2 cups pizza sauce (see below for recipe)

Directions

1. Place the pitas on a baking sheet.
2. Dollop 1/2 of a Tablespoon of sauce on each pita.
3. Top each pita with a slice of mozzarella and 1 teaspoon of Parmesan cheese.
4. Broil in your oven on high for 2-4 minutes, watching to make sure they don’t burn.
5. Top each pita with 1/2 a slice of prosciutto and sprinkle with basil.
6. Serve.

Pizza Sauce Ingredients

• 1, 14.5 oz can diced tomatoes
• 2 Tablespoons ketchup
• 1/8 teaspoon granulated garlic
• pinch of salt

Pizza Sauce Directions

1. Stir all of the ingredients together in a medium sauté pan.
2. Bring to a simmer over medium heat and smash tomatoes with the back of a spoon.  Allow to simmer and reduce for 5 minutes, stirring occasionally.
3. Remove from the heat and set aside.

You can make your own dough or buy it from grocery stores like Trader Joe’s or from your local pizza parlor. Make sure to get prosciutto di parma, its texture and flavor make all the difference. You can add more or less to each pizza based on your preference.
Serves 4

Ingredients

• 2, 12inch rounds of pizza dough, raw
• flour for rolling out dough
• 2 tablespoons corn meal
• 4 tablespoons olive oil
• 2 cups fresh mozzarella, slices 1/2 inch thick
• 2/3 cup ricotta cheese
• 3/4 cup parmesan cheese
• 1 cup fresh blueberries
• 8 thin slices prosciutto di parma
• 1/4 cup basil, roughly chopped

Directions

1. Put a pizza stone or cookie sheet in your oven and pre-heat oven to 500°.
2. On a lightly floured cutting board, roll out both of pizza dough’s to about 12 inches in diameter.
3. Lift up each dough and spread corn meal on the cutting board and place dough on top of corn meal.
4. Spread the olive oil evenly over both doughs.
5. Divide the cheeses and blueberries evening over both pizzas.
6. Pull the pizza stone or cookie sheet out of the oven and with a pizza paddle or 2 large spatulas place the pizza’s on the hot sheet and return to the oven. Bake for 10-15 minutes.
7. Remove the pizzas from the oven and top with prosciutto and basil, slice and serve.