We’ve heard the arguments in opposition to pineapple on pizza: It’s watery, candy, cloying, syrupy. And that may all be true if you utilize low-quality canned pineapple. For this pizza, we caramelize contemporary pineapple in olive oil and salt, rendering it much less candy, chewier, and just a bit salty — and placing every of these arguments to relaxation within the course of.
Earlier than baking our pizza, we spend a couple of minutes cooking thinly sliced contemporary pineapple in our Ooni oven for a flame-cooked fruit with scrumptious bits of char and small pockets of juiciness. Mix that with pepperoni — a traditional model out of your grocery store deli will work simply high quality right here — and sliced, pickled jalapeños, and this pizza takes a giant step up from the canned pineapple authentic that Canadian restaurant proprietor Sam Panopoulos is credited with creating back in 1962.
Should you’ve by no means tried pineapple on pizza (or should you want a pizza to persuade even the staunchest of critics) take into account this one your on ramp.
Notes: We love this pizza dipped in ranch dressing. Strive it together with your favourite store-bought or home made model, or strive with a Ranch Crust Dust. In search of different pineapple inspiration? Strive our Pickled Pineapple and Chorizo Pizza, Detroit-style Hawaiian Pizza and other pineapple recipes.
Time
half-hour
Yield
4 12” pizzas
Tools
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Ooni Pizza Dough Scraper
baking sheet
Elements
For the caramelized pineapple
8½ ounces (240 grams) contemporary pineapple, thinly sliced
1½ tablespoons (20 grams) extra-virgin olive oil
1 teaspoon (5 grams) salt
For the pizzas
4 x 250-gram dough balls
7 ounces (200 grams) crushed tomatoes
8½ ounces (240 grams) contemporary mozzarella
5½ ounces (160 grams) pepperoni, thinly sliced
4 ounces (120 grams) caramelized pineapple
3 ounces (80 grams) pickled jalapeños
2 ounces (60 grams) grated Parmesan
For ending
4 ounces (120 grams) ranch dressing
Methodology
For the caramelized pineapple, preheat your oven to 650°F (345°C). Thinly slice the pineapple and toss with olive oil and salt in a medium bowl. Place on a baking sheet and roast till the pineapple is barely dehydrated and begins to char, about 10 minutes. (Take away the pan sometimes and use a spatula to flip the pineapple to make sure even cooking.)
Tip: Should you don’t know tips on how to break down and slice a contemporary pineapple, watch our recipe video above for ideas. 
Fireplace up your oven, aiming for 850-950°F (450-500°C) on the stone baking board inside. (Use an infrared thermometer to rapidly 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 go away it on the countertop or lay it over your calmly floured pizza peel.
High with 50 grams of crushed tomatoes and contemporary mozzarella. Evenly distribute 1 / 4 every of the pepperoni, caramelized pineapple, and pickled jalapeños. Sprinkle with 1 / 4 of the Parmesan.
Launch and cook dinner your pizza for 60 to 90 seconds, turning to make sure an excellent cook dinner. Take away from the oven, slice and revel in. Repeat for the remaining pizzas.
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