If you’re in the “pineapple does not belong on pizza” camp, maybe this will sway you? It’s a hot take on a classic Hawaiian pizza that adds jalapeño and replaces the ham with crispy bacon. Using a Baking Steel will give you a great crust, but be sure to use fresh pizza dough, whether you make your own or pick it up from a grocery store or pizza shop (some will sell you dough to go). If you need a pizza peel, you can pick one up for under $20 here.
For more Baking Steel recipes (that you can still make without one), get this Sous Vide Egg and Bacon Pizza recipe and this Chicken Parmesan Sandwich recipe.
- Yield: 1 12-inch pizza
- Difficulty: Medium
- Total: 1 hr (includes preheating time)
- Active: 15 min
- 1 ball fresh pizza dough
- flour for dusting
- 1/4 cup tomato sauce
- 2 ounces fresh mozzarella, torn
- 2 ounces fontina, shredded
- 1/2 cup cubed or diced pineapple
- 1 small jalapeño, thinly sliced
- 3 strips bacon, uncooked
- Preheat the Baking Steel in your oven at 500 degrees for 45 minutes.
- Stretch your dough into a 12-inch circle (oblong or oval is also fine). Lightly flour your peel and place the dough on top.
- Set the oven to Broil.
- Evenly distribute the tomato sauce across the top of the pizza, leaving about 1 inch around perimeter for the crust.
- Evenly sprinkle the cheeses over the sauce. Top with the rest of the ingredients, trying to evenly distribute the pineapple, jalapeño, and raw bacon.
- Use a generously floured pizza peel to launch your pizza onto the Baking Steel and bake under the broiler for 2 minutes.
- After 2 minutes, open the oven and use your pizza peel to give the pizza a 180-degree turn. Turn off the broiler, set the oven to its highest temperature, and continue cooking for another 1 to 2 minutes or until the cheese has attained the desired brownness.
- Use your pizza peel to remove the pie from the oven. Slice and serve.