Caramelised Pineapple, Pepperoni, and Jalapeño Pizza

We’ve heard the arguments against pineapple on pizza: It’s watery, sweet, cloying, syrupy. And that can all be true if you use low-quality canned pineapple. For this pizza, we caramelise fresh pineapple in olive oil and salt, rendering it less sweet, chewier, and just a little salty — and putting each of those arguments to rest in the process.

Before baking our pizza, we spend a few minutes cooking thinly sliced fresh pineapple in our Ooni oven for a flame-cooked fruit with delicious bits of char and small pockets of juiciness. Combine that with pepperoni — a classic brand from your supermarket deli will work just fine here — and sliced, pickled jalapeños, and this pizza takes a big step up from the canned pineapple original that Canadian restaurant owner Sam Panopoulos is credited with creating back in 1962.

If you’ve never tried pineapple on pizza (or if you need a pizza to convince even the staunchest of critics) consider this one your on ramp.

Difficulty

Servings

4 x 12” pizzas

Prep Time

30 minutes

Cook Time

2 minutes

By Ooni HQ

Caramelised Pineapple, Pepperoni and Jalapeño Pizza

Note

We love this pizza dipped in ranch dressing. Try it with your favourite store-bought or homemade version, or try with a Ranch Crust Dust. Looking for other pineapple inspiration? Try our Pickled Pineapple and Chorizo Pizza, Detroit-style Hawaiian Pizza and other pineapple recipes.


1. For the caramelised 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 until the pineapple is slightly dehydrated and begins to char, about 10 minutes. (Remove the pan occasionally and use a spatula to flip the pineapple to ensure even cooking.)

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2. Tip: If you don’t know how to break down and slice a fresh pineapple, watch our recipe video above for tips.

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3. Fire up your oven, aiming for 850-950°F (450-500°C) on the stone baking board inside.

(Use an infrared thermometer to quickly and accurately check the temperature of the stone.)

4. Place a dough ball on your lightly floured work surface.

Push the air from the center out to the edge using your fingers. Stretch the dough out into a 12-inch base and leave it on the countertop or lay it over your lightly floured pizza peel.

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5. Top with 50 grams of crushed tomatoes and fresh mozzarella.

Evenly distribute a quarter each of the pepperoni, caramelised pineapple, and pickled jalapeños. Sprinkle with a quarter of the Parmesan.

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6. Launch and cook your pizza for 60 to 90 seconds, turning to ensure an even cook.

Remove from the oven, slice and enjoy. Repeat for the remaining pizzas.

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Ooni HQ

From wood-fired flavour to gas-powered consistency to electrified convenience, you can use Ooni's portable pizza ovens in the kitchen, backyard or beyond.

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