I have NEVER been “pro-pineapple pizza.” In fact, my official position has generally been: ew. 😂 But, in the interest of fairness, I realized I can’t form a proper opinion about something I’ve never actually tried. 

So I made the entire thing from scratch. I started with an herbed pizza crust and roasted the pineapple with a little brown sugar and just a dash of cinnamon. The cinnamon sounds weird, but it actually enhances the earthy, savory notes of the prosciutto beautifully. For the sauce, I made my own roasted tomato medley with tomatoes, garlic, onions, basil, and oregano. I roasted everything, blended it together, and then cooked it down until it became thick, rich, and hearty. Because I absolutely cannot stand jarred pizza sauce. It’s either bland, too sweet, or somehow manages to taste like absolutely nothing. 

For the toppings, I used Creminelli prosciutto, thinly sliced shallots, fresh mozzarella, a little Manchego cheese, and those glorious roasted pineapples. 

I AM A FAN OF PINEAPPLE ON PIZZA. Well… I am a fan of MY pineapple pizza. Apparently my issue was never pineapple on pizza. My issue was that I needed to be in charge of the pineapple pizza. From start to finish, between the dough, roasting the pineapple, making the sauce, chopping everything, assembling, baking, and finally cutting the thing, it took about 4.5 HOURS. FOUR. AND. A. HALF. HOURS. 

Was it excessive? Absolutely. Was it necessary? Debatable. Was it delicious? HECK YEA. 

Experimenting with Pineapple Pizza