Pineapple Recipe

preheat

Place a pizza stone or steel on the middle rack of your oven and preheat to 500°F (260°C) for at least 45 minutes. If you don't have a stone/steel, preheat a baking sheet upside down.

Lightly dust a pizza peel or work surface with semolina or flour. Let the room-temperature dough relax for 20–30 minutes if it is tight. Gently stretch or roll the dough into a 12-inch round, leaving a slightly thicker rim for the crust.

Brush the outer 1/2-inch rim lightly with olive oil to promote browning and prevent sogginess.

In a small bowl combine the San Marzano tomato sauce, minced garlic, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir until smooth and taste; adjust salt or oregano as needed. The sauce should be slightly seasoned but not overpowering.

Spread about 3/4 cup to 1 cup of the prepared sauce evenly over the stretched dough, leaving the oiled rim bare. Use the back of a spoon to achieve an even layer (about 1/8-inch thick).

Distribute the mozzarella evenly over the sauced dough, leaving the rim exposed. If using slices, overlap slightly; if shredded, spread to cover with some small gaps for browning.

Arrange the pepperoni slices in an even layer over the cheese so most slices have some contact with cheese (this helps them curl and crisp). Use about 18–22 slices depending on size.

Scatter the fresh pineapple chunks evenly across the pizza. Avoid piling them in one area to keep moisture balanced.

Add the thinly sliced fresh jalapeño on top of the pineapple and pepperoni. If you prefer less heat, remove seeds before slicing or use half the jalapeño.

Transfer the pizza to the preheated stone/steel using a pizza peel. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered, cheese is melted and bubbling, and pepperoni edges are crisp. Baking time will vary with oven and stone/steel temperature.

If the crust is browning too quickly, rotate the pizza halfway through baking for even color. For extra crisp pepperoni, you can broil for 30–45 seconds at the end—watch closely to avoid burning.

Remove the pizza from the oven. Let rest 2 minutes, then scatter fresh basil leaves and sprinkle grated Parmesan if using. Slice and serve hot.