Pepperoni & Smoked Pineapple Pizza Recipe | The Forbidden Smoke
Pineapple may be the most forbidden of all pizza toppings. By who? I’m not really sure, but the haters are out there lurking around or maybe they’re just out for a troll
Pineapple get’s a bad rap. I can think of many more egregious topping choices. No time for hating though, all love now. Love this time in the form of some sweet smoke. When pineapple makes it’s way onto my pizzas it’s rarely in it’s fresh form. My favorite may be pickled but this time I changed it up and stuck a whole pineapple in my smoker above some chunks of pork. It was a pretty good call.
The smoked pineapple is awesome on pulled pork sandwiches, tacos, and of course pizza. Paired with the crowd favorite pepperoni aka roni cup grease chalices of love and countering that sweetness even more with some heat from a jalapeño. This is a super fun pizza! Maybe could even convert some of those pineapple haters. I feel they are still sneaking a slice on the side regardless. Hope you enjoy!
For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!
Pepperoni & Smoked Pineapple Pizza | The Forbidden Smoke
Ingredients
- 3 oz Natural Casing Pepperoni Boar's Head or Vermont Smoke & Cure are good choices, but any natural casing pepperoni will work. Sliced thin.
- 1/2 cup Smoked Pineapple Diced. (Recipe is great with fresh diced pineapple as well!)
- 1 Jalapeño (optional) Sliced or diced.
- 1 tsp Oregano I like Calabrian oregano.
- 2-3 oz Basic Pizza Sauce I use Bianco DiNapoli Whole Peeled Tomatoes. (recipe)
- 100 g Fresh Mozzarella (approximate) Shredded cheese works great here too for a more "NY Style" vibe.
- 1 dough ball Pizza Dough A naturally fermented (sourdough) recipe and guide.
Instructions
Smoked Pineapple
Pizza
- Preheat your Ooni Koda 16 for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza
- Begin building the pizza by applying 2-3oz (you just want a thin slick) of tomato sauce (I use a ladle) to the stretched dough. Sprinkle with oregano.
- From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble. If using shredded cheese apply a light blanket, don't want to go too heavy on the cheese.
- From the crust in top with sliced pepperoni. You want to go big with the ronis, they'll shrink and cup as the bake if you are using a natural casing pepperoni.
- Top with smoked pineapple followed by the jalapeños (optional).
Notes
