Pepperoni & Smoked Pineapple Pizza | The Forbidden Smoke

Classic pepperoni pizza taken to a new sweet and smoky level with smoked pineapple. To make sure things to get too sweet I throw on a jalapeño in the mix. All baked up in the Ooni Koda 16 on my naturally leavened sourdough pizza crust.

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!

Prep Time1 15

Cook Time4

Course: Appetizer, Main Course, Pizza, Snack

Cuisine: American, Pizza

Keyword: NYstyle, Ooni, Pepperoni, Pineapple, Pizza

Servings: 1 pizza

Author: Santa Barbara Baker

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

Fill smoker with red oak and heat to 225f.
Trim and core pineapple. Cut in half if too large to sit comfortably in the smoker
Smoke for 45min-1hr.
Let cool before slicing and topping pizza.

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).
Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3-4 minute bake for a more crispy bottom) Watch the video for the real time bake!
Let the crust set on a wire rack for a least 20 seconds. Slice into 6 slices, serve immediately.

Notes

In the Forbidden Smoke Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter. I serve my pizza on this 14" Wooden Pizza Peel.

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!