Pineapple, Calabrese, Jalapeño Pizza
Fresh jalapeños bring crunch, bite and bright green color. Juicy sweetness of pineapple; Calabrese salami and fontina are savory and rich.
- 1 Prepared Pizza Dough
- 1/4 cup Crushed San Marzano Tomatoes and their juices
- 1 cup Grated Fontina Cheese
- 4-6 oz. Calabrese Salami or Pepperoni
- Fresh Mozzarella Pearls
- Fresh Pineapple, sliced into thin wedges
- 1 Large (or 2 small) Fresh Jalapeños, sliced into rounds
Preheat oven to 450 degrees.
On a floured pizza peel, dust the dough with flour and create a crust around the perimeter of the dough and flatten down the center.
Stretch it out on the backs of your hands, left hand over right hand, until the dough is roughly 12-inches around.
Add more flour evenly on the peel and lay the dough on the peel.
Spoon and spread the crushed tomatoes evenly around the dough and add a layer of fontina cheese.
Evenly distribute the Calabrese salami over the cheese and sauce – use as much as you like!
Place several mozzarella pearls over the Calabrese and evenly place the thin pineapple wedges around the pizza.
Top with jalapeño slices.
Bake for 15 minutes, or until the crust is golden and the cheese is melted and bubbly.