No one has really committed to Spring yet. We’re still in the rainy season and our grill remains bundled up, still in its winter slumber, but this week’s Friday Night Slice is one you can make today and carry into the summer barbecue season. I can’t say I know exactly where this one came from. Was it a craving for island breezes and sunshine? Or just a passing thought about the pepperoni and jalapeño from Pizza Port? Maybe both. This week’s slice is a vegetarian pizza I’m calling a Pineapeño.
Sometimes putting together a pizza is a little like a puzzle. You take the dough from one place, the toppings from another and you end up with a complete picture of deliciousness. This week’s dough was half whole wheat with some bread flour milled in Oregon.
While I’ve never really been big on pineapple on pizza, the sweetness is a perfect foil for the kick of jalapeños. There are no competing sauces – the backdrop is a schmear of ricotta cheese and a handful of grated mozzarella to help carry the flavors forward.
Once you break out the BBQ, throw on a few slices of fresh pineapple and grill until there’s just a hint of char and add them to a par-baked/par-grilled flatbread. Slice it into squares and sit back with a cold beer on a hot day. Is it summer yet?
- 1 pizza dough ball
- ¼ c. ricotta cheese
- ¼ c. grated parmesan cheese
- pinch of kosher salt
- ½ c. grated mozzarella cheese
- 1 fresh jalapeno, thinly sliced
- ~ ¼ c. canned pineapple tidbits, drained
- Preheat baking steel at 500F for one hour. Turn up to 550F when ready to bake.
- In a small bowl, combine ricotta, parmesan and a pinch of kosher salt.
- Roll the dough into roughly an 8 inch circle. Transfer to a floured pizza peel.
- Spread the ricotta cheese mixture evenly across the dough. Top with mozzarella cheese, jalapeno slices and pineapple tidbits.
- Slide the pizza onto the steel and bake for ~ 5 minutes, until cheese and crust are lightly browned.