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Ingredients
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Crust
Filling
Roasted Pineapple
Jalapeno Pesto
Method
Crust Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Filling Preparation
- 3
Assemble the Filling
Spread the tomato sauce evenly over the crust. Sprinkle the cheddar and mozzarella cheese over the sauce. Layer the sliced ham, red onion, and bell pepper over the cheese.
Roasted Pineapple Preparation
- 4
Roast the Pineapple
In a bowl, toss the diced pineapple with brown sugar and cinnamon. Spread the pineapple mixture on a baking sheet lined with parchment paper and roast in the oven for 20 minutes or until caramelized and tender.
Jalapeno Pesto Preparation
- 5
Make the Pesto
In a food processor, combine the chopped jalapenos, fresh basil leaves, garlic cloves, grated Parmesan cheese, olive oil, lemon juice, and salt. Blend until smooth and creamy.
Assembly and Baking
- 6
Combine and Bake
Once the pineapple is roasted, scatter it over the filling in the pie crust. Drizzle the jalapeno pesto on top. Bake in the preheated oven for 25-30 minutes or until the crust is golden and the filling is bubbly.
- 7
Cool and Serve
Allow the pie to cool for 10 minutes before slicing. Serve warm, garnished with additional jalapeno pesto if desired.