Pineapple and ham is a classic combination but for those pepperoni lovers out there ham just misses flavor wise on a pizza when compared to the spicy and zesty taste of pepperoni. Pepperoni being a pork product pares just as well with pineapple and when added to a stone baked New York style crust and you get the perfect combination of spicy and sweet. You can also explore various types of salami as well for variations on this classic pizza such as Soppressata, Genovese or Iberian Chorizo.
- 1 New York style pizza dough
- 100g tomato sauce
- 150g fresh mozzarella cheese
- 50g pepperoni
- 100g pineapple, cubed
- Medium Mixing Bowl
- Digital Food Scale
- Pizza Stone
- Wood Pizza Peel
- Pineapple Slicer / Corer
- Chef’s Knife
- Large Cutting Board
- Make and proof dough as per instructions (2-3 hours).
- Preheat oven and baking stone to 550°F (288°C) for 45 minutes.
- While oven is preheating make tomato sauces as per instructions and cut pineapple up into small cubes.
- Once oven has preheated form dough (instructions) on lightly floured wooden pizza peel to 12-13″ circle.
- Add tomato sauce to center of formed dough and in an even spiral motion spread with a large spoon or ladle from the center out.
- Add slices of fresh mozzarella, pineapple and lastly pepperoni.
- With a quick jiggle of the wooden pizza peel to ensure the dough isn’t sticking put pizza on preheated baking stone using the pizza peel.
- Bake on baking stone for approximately 5 minutes until golden crust and bottom. Use pizza peel to remove pizza from oven.
- Allow to cool for two minutes before cutting.
Keep your pineapple cubes no larger than this else they won’t soften properly in the oven. You can also experiment with roasting the pineapple in the oven on parchment paper for 10-15 minutes prior to adding to the pizza to break down some of the fiber and bring out more of the sweetness.