Pineapple Pizza Recipe | Pizza with Danielle

I call this pineapple pizza recipe, the Pineapple Delight. Though pineapple pizza is controversial and I’ve never really cared for it until now, this recipe is far more delicious than I could have ever imagined. This no-meat pineapple pizza recipe is adapted for vegetarians and inspired by Anthony Falco’s book Pizza Czar.

 

Pineapple Delight

Like I said, I’ve never really been into Pineapple pizza. If i’m going to choose toppings for my pizza, it’s definitely not going to be that! However, a few months ago I dug deep on the pineapple pizza controversy. I even polled my Instagram friends to see if they loved or hated pineapple pizza. I was shocked to find out that most people love pineapple pizza!

Now that I know how many people love pineapple pizza, I had to try it again. But of course, before I did I consulted a number of recipes. The one that stood out to me the most was found in Pizza Czar. The difference with this recipe was that he didn’t just throw pineapple on top and call it a day, he made it into a sauce. Now that I can get behind!

This is another fun summer pizza for you to enjoy while the weather is warm. If you have never cooked with jalapeños or sliced them before, please research how not to burn your hands and eyes before doing so. If you love spice, this pizza pairs well with a jalapeño margarita.

 

Pineapple Pizza Recipe

Pineapple Pizza Ingredients

Makes 1 single pizza

• 1 Pizza dough of your choice
• 1/4 cup Pineapple sauce, see instructions below
• 4-5 dollops of Basic red sauce, see instructions below
• 1/3 cup of Parmigiano Reggiano cheese, shredded
• 1/4 cup Lime picked onions, see instructions below
• 1 Jalapeño, sliced and seeds removed
• 1/3 cup of low-moisture Mozzarella cheese, hand separated not pre-shredded

 

Pineapple Sauce Instructions

• Take one large Pineapple and cut off the top + bottom and remove the core.
• Cut the remaining pieces into chunks.
• Air-fry or broil your pineapple chunks until they are slightly scorched.
• Once the pineapple chunks cool, pour them into a blender and mix until combined.
• Pour the freshly blended pineapple into a sauce pan and reduce on the stove top for about 10 minutes.
• Pour into a container and store in the fridge until you are ready to use it.

 

Lime Pickled Onions Instructions

• Cut one large red onion into thin even half-moon slices.
• Juice 2-3 limes.
• Pour the lime juice into a bowl with 1 tsp of salt. Then add the onions.
• Pour cold water into the bowl until it just slightly covers the onions.
• Cover the bowl and store in the fridge for 1 to 24 hours.
• After 1-24 hours, remove the bowl from the fridge and strain the onions to remove the water.
• Store again in the fridge until you are ready to use them.

 

Basic Red Sauce Instructions

• Use a 28 oz can of San Marzano Whole Peeled Tomatoes, drained.
• Pour the tomatoes into a blender and add 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of oregano, garlic powder and chill pepper flakes.
• Pulse the blender 4-5 times only and your sauce is done.
• Store in the fridge until ready to use.

   

How to Make this Pineapple Pizza Recipe

1. Follow the instructions for making the pizza dough you choose. Once the dough is ready for the oven add the ingredients in the following order.
2. Smooth the pineapple sauce in a thin layer over the dough. Make sure to leave some room around the edges for the crust and don’t spread it on too thick.
3. Sprinkle the parmigiano reggiano cheese over the sauce as the base for your ingredients.
4. Next add 4-5 dollops of your basic red sauce to the top of the pizza. It doesn’t need to be neat or heavy. Just add a few bits here and there.
5. Sprinkle on your lime pickled onions and jalapeños.
6. Then add your hand separated mozzarella to top it off. It doesn’t need to be neat. Just add a few bits here and there.
7. Now you can pop that pizza right on in to the oven. Cook it according to the instructions from the pizza dough recipe you used.
8. Then it’s time to sit back, relax and grab that margarita. Enjoy!