I had pizza twice today – for both lunch and dinner. We had an all day training at work and they gave us pizza for lunch. Shockingly, since starting this whole make-a-different-pizza-every-week thing we haven’t ordered pizza from an actual pizza place in quite a while. After eating the pizza at lunch, I could definitely tell that it is much greasier than homemade pizza.
This week I made another barbecue pizza, but this time with pineapple and cilantro (the cilantro was only on my half since the husband practically gagged when I started cutting it). I used my standard pizza dough for this, my brother-in-law’s homemade bbq sauce, and mozzarella and cheddar cheese.
I had never cut a fresh pineapple until today. I was a little bit scared, but dove in. It ended up being not that hard. Just lop off the top and make a few cuts down.
I then sliced the pineapple, cut out the core, cut the fruit into smaller pieces and assembled the pizza.
It cooked for about 10 minutes at 475 F.
This pizza was pretty good. I think the sweetness of the pineapple paired well with the savory cheeses. The cilantro was nice and fresh tasting. The husband thought this was good too. It’s a nice alternative for a bbq pizza. I think this would be even better if the pineapple was grilled beforehand.