Losing Sight by Tati Richardson
Review: Losing Sight by Tati Richardson
ARC provided by the author, I also bought my own copy. This post includes affiliate links that may kick us a small percentage at no cost to you if you use them to shop. So if this post is useful, please use them to support my work -- it's so appreciated! When things are…
Trader Joe's Yellow Mini Shake lid off
We Tried Trader Joe’s Gluten Free Yellow Mini Sheet Cake
with Chocolate Frosting! I've been on alert for Trader Joe's Yellow Mini Sheet Cake with chocolate frosting after seeing u/aswewaltz posted it in NY on Reddit 8 days ago. Every trip, I was disappointed. But today...finally... TJ's in the PNW have been blessed with the new gluten free sheet cake. So let's cut into it!…
Trader Joe's Teriyaki Mushroom Mini Bao Buns bag with bao on a red steamer basket
We Tried Trader Joe’s Teriyaki Mushroom Mini Bao Buns
I was skeptical when I saw that Trader Joe's newest dumpling was teriyaki-flavored. Teriyaki in a bao? I imagined a gloopy super sweet soy-based sauce overwhelming the veg filling. But now that I've tried Trader Joe's Teriyaki Mushroom Mini Bao Buns? I think it's meant to be more of a shorthand toward a sweet,…

Friday Night Slice: Pineapple + Jalapeños = Pineapeño

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?

Pineapple + Jalapeno = Pineapeno Pizza

Serves: 1
Cooking Time: 1 hour 10 minutes

Ingredients

  • 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

Instructions

1

Preheat baking steel at 500F for one hour. Turn up to 550F when ready to bake.

2

In a small bowl, combine ricotta, parmesan and a pinch of kosher salt.

3

Roll the dough into roughly an 8 inch circle. Transfer to a floured pizza peel.

4

Spread the ricotta cheese mixture evenly across the dough. Top with mozzarella cheese, jalapeno slices and pineapple tidbits.

5

Slide the pizza onto the steel and bake for ~ 5 minutes, until cheese and crust are lightly browned.

 

Michelle:

View Comments (3)

  • I had way too much fun saying "Pineapeño." Perfect name! I can't wait to get back from Japan and start making some more pies since my oven is fixed, you're an inspiration!

    • Haha! Thanks, Dev! It's so much cheaper (and so much more delicious) to make pizza at home! Have a great trip - hope you'll recap your adventures on your blog!