PINEAPPLE PIZZA
Before introducing this “Recipe” I feel obliged to give some explanations about what prompted me to make it.
I have always followed the pizza master Gino Sorbillo, a famous Neapolitan pizza maker, now an entrepreneur with dozens of establishments open throughout Italy, with a penchant for provocation. I find his pizzas amazing, and like me, I believe, most Italians who have had the fortune to taste them do as well.
Recently, I was struck by his “latest idea”: a pizza with pineapple (better known as Hawaiian Pizza) which has always sparked quite a few discussions, so much so that magazines like the Times, the Daily Mail, and Der Spiegel have talked about it.
I imagine many will be appalled by a pizza with pineapple, one of the most historically debated variants there is, even though it has been circulating for years now, and so I asked myself why should pineapple pizza betray tradition? Sorbillo himself provides the answer, reminding us that until 10 years ago in Naples there wasn’t even pizza with speck from South Tyrol, which many now offer instead. At the same time, what about pizza with sausage and fries? So if so much has already been established, why say no to Pineapple Pizza? What’s the difference?
In my opinion, there is a bit of anti-Americanism because as Italians we almost refuse to eat something that has its roots in America. That being said, I love experimenting, and I welcome the curiosity of those like Sorbillo who want to pioneer new ideas, so I got to work!
I must say that not only I but also my family, after overcoming the understandable initial doubts, had to reconsider. What I appreciated was the mix of sweet and salty flavors that work together.
The pineapple, combined with ham and melting mozzarella, creates a unique and particular combination of flavors. Furthermore, I had always thought that it was enough to cut a few pieces of pineapple and literally throw them on the pizza, and perhaps that was what disgusted me a bit, but no, you have to sauté the fruit with the other ingredients which gives it a whole different texture.
I hope I piqued your interest a little, and I don’t blame you if you don’t feel ready to take this leap yet, but believe me at least once it’s worth tasting this irreverent Pineapple Pizza, and if Gino Sorbillo, the undisputed King of Pizza did it, it must mean something.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Energy 1,553.11 (Kcal)
- Carbohydrates 208.14 (g) of which sugars 25.73 (g)
- Proteins 59.20 (g)
- Fat 58.77 (g) of which saturated 17.11 (g)of which unsaturated 14.75 (g)
- Fibers 9.37 (g)
- Sodium 1,881.58 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 1 cup water
- 1 tbsp extra virgin olive oil
- 1/4 oz fresh yeast
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 pineapple
- 2 tbsps extra virgin olive oil
- 1/2 white onion
- 1/3 cup tomato puree
- 3 oz mozzarella
- 3.5 oz smoked pancetta (DICED)
- 1 tbsp grated parmesan
- to taste salt
- 1 pinch black pepper (optional)
Tools
- Frying pan
- 2 Baking trays
- Cup
Steps
Preheat the oven to 446°F or the maximum temperature your oven reaches.
In a cup, mix 50 ml of lukewarm water (taken from the total ingredients) with the crumbled yeast and sugar and let it rest for a few minutes. Meanwhile, sift the flour onto a work surface, add the salt, and make a well in the center. Begin to pour the water and yeast mixture into the center of the flour, stirring with a spoon.
Continue to bring the flour to the center gradually from the sides while always stirring. Add the remaining water and also the oil. Keep adding flour and stirring until it’s all incorporated. Now knead with your hands until a smooth and elastic dough is obtained. Form a ball and let it rest in a bowl covered with a cloth until the dough has doubled in size (about 1.5 – 2 hours).
Transfer the dough to a floured surface, divide it into 2 parts (to obtain 2 medium pizzas), and roll out each dough piece with a rolling pin into circles, about 1/4 inch thick. Place each pizza base on a baking tray greased with olive oil.
Prepare the ingredients: peel the pineapple, remove the core, and cut the pulp into fairly small cubes. Clean the onion and cut it into thin slices. In a non-stick pan, heat the olive oil, add the onion and pancetta, and fry for 1 minute, then add the pineapple. Season with salt and pepper and let brown until tender and caramelized (about 7/8 minutes).
Spread the tomato sauce over the pizza bases, then add the topping of roasted pineapple, onion, and pancetta, parmesan, and mozzarella. Bake at 482°F and cook for about 15-18 minutes. Check the pizza to evaluate its progress and proceed if necessary. Turn on the grill for the last two minutes, being careful not to burn it, so that the cheese melts and browns well and the pizza crust is nicely golden. Let it slightly cool before serving.
STORAGE
You can store the Hawaiian pizza in the refrigerator for up to 1 day. Reheat it in the oven or microwave before eating.
NOTES
BASE DOUGH: If you want to save time, you can use ready-made pre-baked pizza bases available in supermarkets.
PINEAPPLE: It is not possible to replace fresh pineapple with canned pineapple as it is too sweet and macerated, which would completely ruin the balance of flavors of this pizza.
PANCETTA: You can substitute pancetta with diced cooked ham, although the greater savoriness of pancetta contrasts well with the sweetness of the pineapple.
MOZZARELLA: Not a large amount of mozzarella is expected for this pizza as it is already sufficiently topped, but feel free to increase the amount and omit or not the parmesan included in the recipe.
FAQ (Questions and Answers)
Where was pineapple pizza invented?
Despite the name, Hawaiian pizza was born in Canada and was invented by a Greek immigrant cook, Sotirios known as “Sam” Panopoulos.
Where to eat pineapple pizza in Naples?
Gino Sorbillo offers pineapple pizza on the menu for 7 euros at his new venue Presepe Napoletano Pizzeria Ostaria ai Tribunali.
Why pineapple pizza?
According to some, Hawaiian pizza, or Hawaii pizza, has its origins in the Hawaii toast, a toast made with ham, cheese, and pineapple, invented by German chef Clemens Wilmenrod.
