I am here for this battle, I will die on this hill.
Jalapeño, Pineapple and Pepperoni … Spicy, Sweet and Savory
It is a great blend of flavors across the palate.
I prefer to have the pineapples drained/squeezed a bit before adding to the pizza as it helps to caramelize the sugars in the pineapple. The oven has to boil off all that liquid before it can start doing so. Also all that excess pineapple juice will be drawn out first before boiling off which can make the dough soggy if you don’t allow it enough time in the oven.
But also, who cares in the grand scheme of things… pizza is great without pineapple too.
Black olives, and red onions sliced about 1/4-1/8 inch or so thick. I’m sure really thin would work just as well, but I can’t vouch for it because I’ve not had it. Diced onions work well too, and white onions will do if red aren’t available.
I am here for this battle, I will die on this hill.
Jalapeño, Pineapple and Pepperoni … Spicy, Sweet and Savory
It is a great blend of flavors across the palate.
I prefer to have the pineapples drained/squeezed a bit before adding to the pizza as it helps to caramelize the sugars in the pineapple. The oven has to boil off all that liquid before it can start doing so. Also all that excess pineapple juice will be drawn out first before boiling off which can make the dough soggy if you don’t allow it enough time in the oven.
But also, who cares in the grand scheme of things… pizza is great without pineapple too.
Try pineapple, onions, and olives. Same sort of thing; sweet, savory, flavory. My go-to.
I’m looking forward to trying it.
How big on those onion slices? I use a mandolin to slice mine paper thin for pizza but I’m willing to go thicker.
What kind of olives? Are we talking black olives or something more exotic?
Black olives, and red onions sliced about 1/4-1/8 inch or so thick. I’m sure really thin would work just as well, but I can’t vouch for it because I’ve not had it. Diced onions work well too, and white onions will do if red aren’t available.