Description
Made with homemade or store-bought pizza dough, slathered with homemade sweet chili sauce, and topped with pickled jalapeños, sweet pineapple, and fresh mozzarella, this jalapeño and pineapple pizza serves up the perfect balance of sweet meets heat.
Ingredients
Sweet chili sauce:
75 milliliters tomato passata or tomato sauce (1/3 cup)
30 grams sriracha (2 tablespoons)
15 grams dark brown sugar (1 tablespoon, packed)
1 teaspoon garlic powder
Pizza:
1 ball pizza dough, store-bought or homemade (enough for one 14-inch pizza)
1 227-gram can pineapple slices, drained and dried (8-ounce can, or 4–5 rings)
40 grams pickled jalapeño slices (1/3 cup), or more/less to taste
1 125-gram ball mozzarella cheese (4 1/2 ounces), sliced
15 grams freshly grated Parmesan cheese (1/4 cup), plus more to garnish
1/2 teaspoon chili flakes, or to taste
1/2 teaspoon dried oregano
Salt and pepper, to taste
Chopped parsley, basil, or coriander/cilantro, to garnish
Instructions
Preheat oven to 450° F / 232° C.
In a small bowl, whisk together tomato passata, sriracha, dark brown sugar, and garlic powder. Set aside.
With a sharp knife, cut the pineapple slices into 1/2-inch pieces.
Stretch pizza dough into a round, about 12 – 14 inches in diameter. Place on a pizza pan and use your fingertips to stretch again, until dough reaches the edges of the pan.
With a rubber spatula, spread the sweet chili sauce on top of the dough.
Top with mozzarella, pineapple, and pickled jalapeños.
Scatter grated Parmesan on top.
Sprinkle with chili flakes and dried oregano. Season with salt and pepper.
Bake in preheated oven for approximately 14 – 16 minutes, or until cheese is bubbly and crust is golden brown. Remove from oven and garnish with chopped herbs and additional chili flakes and Parmesan.
Serve hot. Wrap leftover pizza in foil and store in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 14-16 minutes
- Category: Savory
- Method: Oven