Pineapple Express Pizza
The pineapple/never pineapple food debate is one of the most polarizing pizza arguments in the world. Still, many people consider pineapple a genuine love letter to pizza, and an ode to other sweet ‘n’ salty (or sweet ‘n’ sour) dishes: Sweet and sour chicken, for example, or tangy salsa.
Pizza pop-up entrepreneur and Ooni ambassador Nicola Trevor-Jones of Two Cents Pizza (@twocentspizza) in Ormskirk in the UK loves pineapple on pizza more than most other people. At Two Cents, the flavor combination pays homage to one of Nicola’s food heroes: Nancy Silverton. And if you’re wondering, no, this isn’t a reference to the 2008 Seth Rogen movie, which she’s never seen. It’s a pineapple pizza and it cooks quickly in 90 seconds — thus, Pineapple Express.
Nancy Silverton is widely known for her famous artisanal sourdough bread, born of the yeast of Concord grapes. Today, she’s recognised as a pioneer in the bread and pizza industry, and her flagship restaurant, Mozza LA (co-owned with restaurateur Joe Bastianich), represents a pilgrimage destination for pizza enthusiasts.
Nancy’s relentless drive for dough perfection inspires Nicola deeply. Both women have sons who love pineapple on pizza. As a tribute, Nicola has shared her take on the classic Hawaiian, despite her own “impartiality” on the controversial topping. If you enjoy pineapple on your pizza, this recipe is for you.
Bio: Nicola-Trevor Jones first discovered her love of pizza when she bought an Ooni 3 pellet pizza oven: The rest is history! After quitting her office job, she opened Two Cents Pizza in Lancashire, England. Three years down the line, she’s busy converting a food truck, running a pizza school and slinging Detroit slices and Neapolitans for the people of Ormskirk!
Note: Nicola uses Mutti pizza sauce to make this recipe, but our classic pizza sauce also works perfectly. Nicola likes Haynes Gourmet brand candied jalapeños, but you can substitute with another brand (Lip Smackin' Good Candied Jalapeños in the USA, for example).
30 minutes total, excluding dough preparation
Makes 1 12” pizza
250-gram pizza dough ball
finely ground semolina, for dusting
½ cup (110 milliliters) pizza sauce
4 large basil leaves
small handful freshly grated Parmigiano-Reggiano
1 cup (100 grams) fior di latte mozzarella
20 slices of thin-cut pepperoni
10 to 15 slices of candied jalapeños
12 small chunks of fresh pineapple
This recipe suits a variety of pizza styles, including classic pizza dough, sourdough, biga, and neo-Neapolitan. Prepare your dough well in advance to make sure it rises at room temperature before heating your oven.
Fire up your oven, aiming for 850°F to 950°F (450°C to 500°C) on the stone baking board inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.
Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch-round base, and then lay the stretched dough over your lightly floured pizza peel.
Spoon a ladle of tomato sauce straight onto the middle of the dough ball and make a circular motion with the back of the spoon to spread it out. Place the four basil leaves on your base, then sprinkle over the Parmigiano-Reggiano. Distribute the fior di latte evenly over the base, followed by the pepperoni, candied jalapeños and pineapple chunks.
Slide the pizza off the peel and into the oven. Cook it for 60 to 90 seconds, turning the pizza regularly to ensure an even bake. Remove the cooked pizza, then slice into 8 pieces and serve!