Don't Tell Nonna Recipe

Preheat and prepare

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that won’t reach 500°F, preheat to the highest temperature available.

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch round. Transfer to a piece of parchment paper or pizza peel dusted with semolina or flour. Brush the dough lightly with 1 tablespoon olive oil, leaving a 1/2-inch border for a crust.

Scatter the shredded mozzarella evenly over the dough, leaving the border. Reserve for final assembly after cooking the pineapple and pancetta.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon butter and let it melt until foamy.

Add the pineapple pieces in a single layer. Let them cook undisturbed 2–3 minutes to develop good color.

Sprinkle 2 tablespoons light brown sugar over the pineapple and stir or flip the pieces. Cook another 2–3 minutes, stirring occasionally, until edges caramelize and pineapple is lightly browned.

Stir in 1 teaspoon fresh lime juice and 1 teaspoon salt. Cook 30 more seconds to combine, then remove from heat and transfer pineapple to a bowl to cool slightly. Reserve pan juices to brush on pizza crust if desired.

Using the same skillet (wipe out if necessary), place over medium heat and add the diced pancetta. Cook, stirring occasionally, 6–8 minutes until fat renders and pancetta is crisp at edges.

Season with 1 teaspoon freshly ground black pepper, then transfer the cooked pancetta to a paper towel-lined plate to drain. Do not discard rendered fat if you want to brush a little on the crust for extra flavor.

In a small bowl, combine 1 cup mayonnaise, 2 teaspoons Calabrian chili paste, 1 finely grated garlic clove, 1 teaspoon lemon juice, 1 teaspoon honey, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk until smooth and taste; adjust salt, honey or chili to preference.

Cover and refrigerate until ready to use. The aioli can be made up to 24 hours ahead to let flavors meld.

If using, brush the exposed dough border lightly with a little of the reserved pancetta fat or pineapple pan juices for extra color and flavor.

Evenly distribute the caramelized pineapple over the bed of mozzarella, leaving the crust clear. Scatter the crisp pancetta pieces across the pizza.

Slide the pizza (on parchment) onto the preheated pizza stone or baking sheet. Bake 7–10 minutes until crust is deeply golden and cheese is bubbly and slightly browned. Baking time will vary with oven temperature and stone; watch closely.

Remove pizza from oven and let rest 2 minutes. Drizzle or dollop the Calabrian chili aioli over the pizza in a zigzag or dots (about 3–4 tablespoons total), or serve aioli alongside for dipping.

Finish with a few fresh basil leaves torn over the top. Slice and serve immediately.