Black Monica Recipe

If using store-bought dough, take it from the refrigerator 30 minutes before assembling to come toward room temperature. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside if available.

Caramelize onions if not pre-made: slice 1 medium onion thinly, heat 1 tablespoon olive oil in a skillet over medium-low heat, add onions and a pinch of salt, cook 20–30 minutes stirring occasionally until deep golden and sweet. Set aside.

Sear or 'fire' the pineapple (optional for charred flavor): heat a small nonstick pan over medium-high heat, add the pineapple pieces and a light spray or 1 tsp oil, cook 2–3 minutes per side until caramelized and lightly charred. Remove and set aside.

If mushrooms are very wet, sauté sliced mushrooms in 1 teaspoon olive oil over medium-high heat for 3–4 minutes until liquid releases and evaporates; season with a pinch of salt. Set aside to cool slightly.

On a lightly floured surface, stretch or roll the dough into a roughly 12-inch (30 cm) round. Transfer to a piece of parchment or a lightly cornmeal-dusted pizza peel.

Brush the dough lightly with 1 tablespoon olive oil, leaving a 1/2-inch border for the crust.

Spread the Red Luau sauce evenly over the dough, using about 3 tablespoons and leaving the outer crust bare.

Sprinkle half of the shredded mozzarella evenly over the sauced dough to create a binding layer for toppings.

Evenly distribute the toppings: scatter the halved olives, quartered artichoke hearts, caramelized onions, sautéed mushrooms, sliced jalapeño, halved tomatoes, thin bell pepper slices, diced ham, and the charred pineapple pieces over the cheese. Aim for an even layer so the pizza cooks uniformly.

Sprinkle the remaining mozzarella over the toppings, then dot the pizza with crumbled bleu cheese. Sprinkle the chopped fresh rosemary across the top. Lightly season with the 1/2 tsp salt and 1/4 tsp black pepper. Drizzle the remaining 1 teaspoon olive oil over the surface.

Slide the pizza (with parchment) onto the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–14 minutes, rotating once halfway, until the crust is golden and cheese is bubbling and slightly browned.

Remove pizza from oven and transfer to a cutting board. Immediately sprinkle the French's fried jalapeño strips evenly on top so they stay crispy.

Let the pizza rest 3–5 minutes, then slice into 6–8 pieces. Serve hot.