South Pacific Recipe
chipotle tomato sauce – honeyed bacon – candied pineapple – jalapenos – scallions – black sesame seeds – mozzarella
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Ingredients
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Sauce
Toppings
Method
Sauce
- 1
Make chipotle tomato sauce
Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Add the 14 oz crushed tomatoes, 1 tablespoon minced chipotle in adobo, 1 teaspoon brown sugar, 1 teaspoon apple cider vinegar, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning—add more chipotle for heat or a pinch more sugar if too acidic. Remove from heat and let cool slightly before using.
Toppings
- 2
Prepare honeyed bacon
Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lay 6 bacon slices in a single layer on the rack. Brush or drizzle each slice with the 2 tablespoons honey (reserve a little for finishing if desired). Bake 12–15 minutes until bacon is nearly crisp but still slightly pliable. Remove from oven and transfer bacon to a plate lined with paper towel; when cool enough to handle, chop into 1-inch pieces.
- 3
Candied pineapple
While bacon cooks, heat a medium skillet over medium-high heat. Add 1 teaspoon unsalted butter. When melted, add 1 cup pineapple pieces and 1 teaspoon granulated sugar. Sauté, stirring occasionally, 4–6 minutes until edges caramelize and pineapple is glossy and slightly browned. Remove from heat and let cool slightly.
- 4
Prepare jalapeños and scallions
Thinly slice 1 medium jalapeño into rounds (remove seeds for milder heat). Thinly slice 3 scallions on the bias, separating whites and greens if you prefer more garnish control. Set both aside.
- 5
Assemble and bake pizza
Preheat oven to highest setting (500–550°F / 260–290°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. On a lightly floured surface or parchment dusted with 1 teaspoon cornmeal/flour, stretch or roll 1 lb pizza dough to a 12–14 inch round (about 1/4" thick at center). Transfer dough to a pizza peel or parchment. Spread an even layer (about 3/4–1 cup) of the slightly cooled chipotle tomato sauce over the dough, leaving a 1/2–3/4" rim. Distribute 10 oz shredded mozzarella evenly over the sauce. Scatter chopped honeyed bacon and candied pineapple pieces across the cheese. Tuck sliced jalapeños among toppings as desired for heat. Brush the exposed crust with 1 teaspoon olive oil.
- 6
Bake until golden
Slide pizza onto the preheated stone or sheet and bake 8–12 minutes, rotating once halfway, until crust is blistered and cheese is melted and slightly golden. Baking time will vary by oven and stone temperature—watch closely.
- 7
Finish and serve
Remove pizza from oven. Immediately scatter sliced scallions and 1 teaspoon black sesame seeds across the hot pizza. If desired, drizzle a little reserved honey over the bacon/pineapple for extra sheen. Let rest 2–3 minutes, slice into 6–8 pieces and serve hot.
