Pineapple pizza has always been a shunned food in Italy. But now, one of the country’s best known pizza makers has created his own ‘pizza all’ananas’ – leaving the country divided.
to be fair, the pictured does look like a terrible version of a pineapple in pizza.
The biggest issue is the pie having too much water content. You need to drain and press dry the line apple or it will turn into a soupy mess. Also, rings are 100% not the way to go. Need to slice those bad boys up into smaller pieces. Also pineapple does something special to the flavor of mottzarella.
My barometer for a pizza place is a jalapeno pineapple, do fight me if you don’t think pineapple belongs on pizza.
Well it’s a bianca which does seem a little off to me to just remove the sauce element entirely but it seems like he went for just the pure ‘salty and sweet’ play and I think it could work. He grills the pineapple rings to eliminate moisture issues. Overall I think this would be a good pie but the tomato seems so crucial to the whole thing working, but maybe that’s only when ham is in play.
Edit:
As an aside, a recipe for a good party food is to core and hollow out a half pineapple, leaving some meat on the skin, then chop the remainder and lightly brown in a pan with cubed ham, cherry tomatoes and pizza seasoning of your choice (basil is great here), then throw it all back into the pineapple with those little mozzarella balls and broil the whole thing. Serve it with crusty bread. It bops.
Pineapple, green peppers, onions, jalapenos, and if you want a meat, chicken or ham, but NO SAUCE. The sweet acidity plus tomatoes never tasted right to me, but I guessa little BBQ sauce would be ok.
Personally I think the winning move is to grill your pineapple rings to dry them out and ad a little char, then chop them up smaller for the pizza
100% there with you on jalapeno being the way to go. When I bust out my pizza oven my preferred Hawaiian pizza is diced-up and pan-fried spam, grilled pineapple, diced jalapenos, and a drizzle of hoisin sauce. I’ve also been experimenting with mumbo sauce since a few grocery stores around me have started carrying it.
to be fair, the pictured does look like a terrible version of a pineapple in pizza.
The biggest issue is the pie having too much water content. You need to drain and press dry the line apple or it will turn into a soupy mess. Also, rings are 100% not the way to go. Need to slice those bad boys up into smaller pieces. Also pineapple does something special to the flavor of mottzarella.
My barometer for a pizza place is a jalapeno pineapple, do fight me if you don’t think pineapple belongs on pizza.
Well it’s a bianca which does seem a little off to me to just remove the sauce element entirely but it seems like he went for just the pure ‘salty and sweet’ play and I think it could work. He grills the pineapple rings to eliminate moisture issues. Overall I think this would be a good pie but the tomato seems so crucial to the whole thing working, but maybe that’s only when ham is in play.
Edit:
As an aside, a recipe for a good party food is to core and hollow out a half pineapple, leaving some meat on the skin, then chop the remainder and lightly brown in a pan with cubed ham, cherry tomatoes and pizza seasoning of your choice (basil is great here), then throw it all back into the pineapple with those little mozzarella balls and broil the whole thing. Serve it with crusty bread. It bops.
There are dozens of us who will fight for the righteous cause in the holy pineapple wars. The evil non-believers must be vanquished!
Pineapple works best on a white pizza base tbh. Tomato and pineapple are eh. Still enjoyable but not as good as pineapple and a boatload of cheese.
Pineapple, green peppers, onions, jalapenos, and if you want a meat, chicken or ham, but NO SAUCE. The sweet acidity plus tomatoes never tasted right to me, but I guessa little BBQ sauce would be ok.
Pineapple belongs in a dessert, not on a pizza. You’re patently wrong and you know it.
What about pineapple fried rice?
I always get pineapples to fry my rice.
Personally I think the winning move is to grill your pineapple rings to dry them out and ad a little char, then chop them up smaller for the pizza
100% there with you on jalapeno being the way to go. When I bust out my pizza oven my preferred Hawaiian pizza is diced-up and pan-fried spam, grilled pineapple, diced jalapenos, and a drizzle of hoisin sauce. I’ve also been experimenting with mumbo sauce since a few grocery stores around me have started carrying it.