I freely admit I have never been a fan of pineapple on pizza. Nothing against pineapple, I love it, just not on my pizza. I think it has always felt too heavy, wet and overpowering to me to compliment the pizza. It’s funny though; given my professional culinary career, I have used pineapple in the past to balance dishes with its wonderful acidic sweetness. I just never considered it as an option for my pizza making. I much preferred to savor both the pizza and pineapple on their own. That was until my last round of pizza making.
Friends were over and we were conversing on how the pizza had to break from the traditional toppings and “kick it up a notch.” The main ingredient on hand was spicy Spanish chorizo. Seemed simple enough, spice on spice, we’d add pepper jack cheese and use the tart zing of BBQ sauce as a base to break the heat. I knew something was missing and immediately thought a smattering of chopped cilantro and green onion over the top once cooked would do the trick. But in what I can only explain as a fit of culinary insanity, for me at least, I diced up some pineapple and scattered the small golden bits over the top. What followed was a revelation. The heat from both the cheese and chorizo was balanced perfectly with the sweeter BBQ, but what pushed the experience from good to great was the pineapple. Warm and juicy, its punch left you craving for the next bite and the one after that as well. Love it or hate it, I am a fan.
1 each dough of your choice
2-3 tablespoons BBQ sauce (I used Sweet Baby Ray’s)
2 ounces pepper jack cheese, sliced into thin pieces
½ cup spicy chorizo sausage, sliced
½ cup pineapple, small diced
After forming the pizza dough, spread the BBQ sauce evenly on the dough base and top with sliced pepper jack cheese. Scatter the chorizo sausage and diced pineapple over the top. Place the pizza in your Forno Bravo oven. Remove from the oven once cooking is complete. Hope you enjoy.
Until next week, feast well.