Pepperoni & Pineapple Recipe

Preheat oven

Place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a convection setting, use it to help crisp the crust.

If using refrigerated dough, let it sit at room temperature for 30 minutes to relax. Lightly flour your work surface with the allotted flour, then stretch or roll the dough to a 12–14" round, leaving a slightly thicker rim for the crust.

Transfer stretched dough to a well-floured pizza peel or an inverted baking sheet lined with parchment for easy transfer.

Brush the outer 1/2"–3/4" rim of the dough lightly with 1 tablespoon olive oil to encourage browning and flavor.

Evenly spoon 3/4 cup marinara sauce onto the dough, leaving the oiled rim free. Spread to about 1/2" from the edge with the back of the spoon for a thin, even layer.

Scatter 2 cups shredded mozzarella over the sauced surface in an even layer, leaving some small gaps so the pepperoni can crisp against the cheese.

Lightly sprinkle 1/4 cup grated Parmesan over the mozzarella for a savory finish.

Prepare the pineapple: heat a skillet or grill pan over medium-high heat. Add 1 teaspoon butter and let it melt. Place pineapple rings in the pan, season lightly with 1/8 teaspoon salt and a pinch (1/16 tsp) black pepper. Grill 1–2 minutes per side until grill marks appear and the edges begin to caramelize. Remove and let cool slightly, then cut each ring into quarters (you should get 16 pieces).

Arrange 24 pepperoni slices evenly over the cheese, leaving space for pineapple pieces. Place the caramelized pineapple pieces evenly across the pizza.

Bake the pizza: slide the pizza (with parchment if used) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is deeply golden and the cheese is bubbling and beginning to brown. Rotate the pizza halfway through baking for even color.

While pizza bakes, if making quick hot honey: warm 2 tablespoons honey in a small saucepan over low heat just until fluid, stir in 1/2 teaspoon crushed red pepper flakes (optional) and remove from heat. Let infuse 3–5 minutes.

Remove pizza from oven and let rest 2 minutes on a cooling rack. Drizzle 2 tablespoons hot honey evenly over the pie (use more or less to taste). If using, scatter 6 fresh basil leaves over the top for brightness. Slice and serve immediately.