Barbecue Pineapple, Jalapeño and Feta Pizza
Total Time
40 minutes
Prep Time
20 mins
Cook Time
20 mins
Rating
4.8 out of 5 stars
(19)
Ingredients
2 pizzas
- 1 batch easy whole wheat pizza dough, seasoned generously with freshly ground black pepper
- ½ cup barbecue sauce
- 2 cups (8 ounces) grated low-moisture, part-skim mozzarella cheese
- ⅓ pound (1 cup sliced) fresh pineapple chunks, sliced into ¼-inch thick, bite-sized pieces
- ¼ to ⅓ cup pickled jalapeños (feel free to eyeball based on how spicy you want your pizza)
- ½ cup (2 to 3 ounces) crumbled feta
- 3 tablespoons finely chopped red onion
- Optional garnishes: Red pepper flakes, a light sprinkling of chopped fresh cilantro, more barbecue sauce or a smoky hot sauce
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Preparation
Step 1
Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it in the oven on the top rack.
Step 2
Prepare dough through step 5 (my only suggested change is to season the flour mixture generously with freshly ground pepper before turning on the food processor).
Step 3
Evenly spread ¼ cup barbecue sauce over each pizza. Divide toppings evenly over the two pizzas, beginning with grated mozzarella, followed by sliced pineapple, pickled jalapeños, crumbled feta and chopped onion.
Step 4
Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it). Transfer pizza to a cutting board, slice and serve with desired garnishes on the side.
Step 5
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Chef's notes
This crust turns out especially golden and bubbly if you bake it on a hot pizza stone or pizza steel instead of a baking sheet. I roll out the pizza on parchment paper, cut to size, then scoot it onto the pizza steel using a cookie sheet. The pizza will bake much faster on a hot surface, so keep an eye on it and reduce the baking time accordingly. I hear this dough works great on the grill, too!
