I was not expecting to get into pineapple pizza so much as an adult. First of all, there aren’t many pizzas I’d turn down anyway. But pineapple is fucking amazing. The sweetness and acidity marries perfectly with rich, melty cheese, just like marinara does. And I beg to differ on the garlic: I like a sauce that bites back.
I experimented heavily with pineapple pizza until I found out I had an extreme allergy to gluten. The sauce loves some garlic but, if you really want garlic, just toss some diced garlic on top of the pizza with a drizzle of olive oil before you bake. It comes out perfect at 550 for 5-6 minutes on a pizza stone or 450 for 8-10? (I can’t remember anymore, I shifted to the former). Buuuuut, that’s how I learned that the two flavors clash when they’re too strong. A piece of pineapple with an adjacent medium to medium-well garlic is not a pleasant combo.
Also how I found out that Italian small leaf basil and pineapple is literally a perfect combo, always. I’m making a basil pineapple salad tomorrow!
Pineapple on pizza is excellent as long as the sauce is lighter on garlic and there’s a fresh basil leaf under it.
Why would you put pizza on top of a basil leaf?
I was not expecting to get into pineapple pizza so much as an adult. First of all, there aren’t many pizzas I’d turn down anyway. But pineapple is fucking amazing. The sweetness and acidity marries perfectly with rich, melty cheese, just like marinara does. And I beg to differ on the garlic: I like a sauce that bites back.
I experimented heavily with pineapple pizza until I found out I had an extreme allergy to gluten. The sauce loves some garlic but, if you really want garlic, just toss some diced garlic on top of the pizza with a drizzle of olive oil before you bake. It comes out perfect at 550 for 5-6 minutes on a pizza stone or 450 for 8-10? (I can’t remember anymore, I shifted to the former). Buuuuut, that’s how I learned that the two flavors clash when they’re too strong. A piece of pineapple with an adjacent medium to medium-well garlic is not a pleasant combo.
Also how I found out that Italian small leaf basil and pineapple is literally a perfect combo, always. I’m making a basil pineapple salad tomorrow!