We’ve heard all the arguments against pineapple on pizza: watery, sweet, cloying, syrupy, and something that looks, well, mass-produced. And that can all be true if you use canned pineapple. For our pineapple pizzas, we caramelize fresh fruit in extra-virgin olive oil and salt, making it less sweet, chewier, and a little salty, putting each of those arguments to rest. 

Before firing up a pizza, we spend a few minutes cooking thinly sliced pineapple in an Ooni for flame-cooked fruit with delicious bits of char and small pockets of juiciness. Combine that with other toppings like sliced pepperoni and pickled jalapeños, ham and banana peppers, or portobello “bacon” and you’ve got a standout pie. 

Using fresh fruit on pizza is a step up from the canned pineapple original that Canadian restaurant owner Sam Panopoulos created back in 1962. And if you’ve never tried it before or need a pie that can convince even the staunchest of critics, consider this your on-ramp. Want to make it even more special? Save a few slices for a fiery pineapple mezcal cocktail – a refreshingly fierce drink that’s right on theme.

This recipe is a part of our occasional Garnish of the Month series.