We all know that pineapple on pizza will be controversial and pickles on pizza will be controversial, however what occurs if you make pineapple right into a pickle and then prime your pizza? No, the world doesn’t finish in a pizza sauce explosion. What you get is a spicy-sweet-salty pizza topped with contemporary mozzarella, Spanish chorizo and pineapple.
We quick-pickled our pineapple, warming a easy vinegar, salt and black peppercorn brine earlier than pouring it over our contemporary, sliced pineapple. Whilst you would sometimes add sugar to a pickling answer to offset the tartness of the vinegar, this one doesn’t want it as a result of the pineapple’s loads candy by itself. A jalapeño tucked alongside the fruit provides the topping a little bit of a kick.
Thinly sliced Spanish chorizo is a deliciously oily and richly spiced addition to this pie, and it makes for an important counterpoint to the complexity of the pickled pineapple. When you can’t discover sliced chorizo, simply substitute in one other cured pork sausage, or strive crumbly, Mexican-style chorizo.
Notes: When you don’t know the best way to break down and slice a contemporary pineapple, watch our recipe video above for suggestions. On the lookout for different pineapple inspiration? Attempt our Caramelized Pineapple, Pepperoni and Jalapeño Pizza, Detroit-style Hawaiian Pizza and other pineapple recipes.
TIME
2 hours
YIELD
4 4×12” pizzas
Tools
Mason jar or different hermetic glass container
saucepan
Ooni Pizza Dough Scraper
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Substances
For the pickled pineapple:
half a complete contemporary pineapple, reduce into ¼-inch slices
1 jalapeño, deseeded and sliced in half
1½ teaspoons (10 grams) kosher salt
1 teaspoon (3 grams) black peppercorns
5 ounces (150 grams) white wine vinegar
For the pizza:
4 x 250-gram dough balls
8½ ounces (240 grams) canned crushed tomatoes
8½ ounces (240 grams) contemporary mozzarella cheese
2 ounces (60 grams) purple onion, julienned
3½ ounces (100 grams) Spanish chorizo, sliced skinny
7 ounces (200 grams) pickled pineapple
2 ounces (60 grams) Parmesan cheese
Methodology
For the pickled pineapple, place your sliced pineapple and jalapeño in a Mason jar. Warmth the remaining substances — salt, peppercorns and vinegar — in a small saucepan till the salt dissolve, then pour over the pineapple and jalapeño and let sit for no less than 90 minutes. These pickles must be saved in an hermetic container in your fridge for as much as per week.
Tip: The longer you let your pineapples sit within the brining liquid earlier than consuming, the extra concentrated their pickle taste can be.Hearth up your oven, aiming for 850°F to 950°F (450°C to 500°C) on the stone baking board inside. (Use an infrared thermometer to shortly and precisely verify the temperature of the stone.)
Place a dough ball in your calmly floured work floor. Push the air from the middle out to the sting utilizing your fingers. Stretch the dough out right into a 12-inch base and maintain, it on the countertop or lay it over your calmly floured pizza peel.
Tear or reduce your contemporary mozzarella into bite-sized items. Prime with 1 / 4 of the crushed tomatoes, contemporary mozzarella, purple onion, chorizo, and pickled pineapple. Sprinkle with a little bit of Parmesan cheese, then launch into your oven.
Prepare dinner your pizza for 60 to 90 seconds, turning to make sure a good cook dinner. Take away from the oven, slice and luxuriate in. Repeat for the remaining pizzas. 
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