Barbecue Pineapple, Jalapeño and Feta Pizza Recipe:
For what this pizza needs in a lesson, it makes up for in great taste. Hold up, no, that doesn’t work. Let’s attempt once more. This grilled pizza is my much classier arugula pesto pizza’s spunky small sister. She rocks scaled-down skirts and drinks bourbon and you fair can’t offer assistance but adore her.
This pizza reminds me of fun times working at a bar after college. The barbecue chicken pizza was a prevalent menu thing so I before long found the delight of barbecue sauce on pizza. Its concentrated sweet and vinegary flavor plays pleasantly with bubbly cheese and sweet and hot fixings. It’s so off-base and so right at the same time.
I got all nostalgic the other day when I came over for a pineapple and jalapeño pizza. I thought those flavors merited more representation on the web journal than just tortilla pizzas, so! here we are with custom-made barbecue pizzas.
I completely accept that pizza making ought to be a fun, loose undertaking (particularly when it comes to barbecue pizza), so feel free to take a few easy routes when it comes time to making this pizza. My whole wheat pizza batter recipe comes together super rapidly in a nourishment processor, but I won’t judge if you purchase store-bought pizza mixture (I like Dealer Joe’s entirety wheat dough).
You can too spare a little prep work by buying a pre-cut, new pineapple and cutting it into small bite-sized pieces (that’s what I did). When it comes to barbecue sauce, I recommend a tart sauce with classic barbecue flavor. You likely can’t go off-base with a Kansas City-style sauce (fair check the name to make it beyond doubt there are no insane fixings interior). I think this pizza would make an incredible Halloween supper! Eat a Reese’s for me, please.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 minutes
INGREDIENTS
- 1 batch of easy entire wheat pizza batter, prepared liberally with crisply ground black pepper
- ½ cup barbecue sauce
- 2 cups (8 ounces) ground low-moisture, part-skim mozzarella cheese
- ⅓ pound (1 container cut) new pineapple chunks, cut into ¼-inch thick, bite-sized pieces
- ¼ to ⅓ cup cured jalapeños (feel free to eyeball based on how zesty you need your pizza)
- ½ cup (2 to 3 ounces) disintegrated feta
- 3 tablespoons finely chopped ruddy onion
Optional garnishes
- Red pepper pieces, a light sprinkling of chopped new cilantro, more grill sauce, or a smoky hot sauce
INSTRUCTIONS
- Preheat the stove to 500 degrees Fahrenheit with a rack in the upper third of the broiler. If you’re utilizing a heating stone or heating steel, put it in the broiler on the beat rack.
- Prepare batter through step 5 (as it was recommended the alternative is to season the flour blend liberally with naturally ground pepper time recently turning on the nourishment processor).
- Evenly spread ¼ glass grill sauce over each pizza. Separate garnishes equitably over the two pizzas, starting with ground mozzarella, followed by cut pineapple, salted jalapeños, disintegrated feta, and chopped onion.
- Bake pizzas independently on the beat rack until the hull is brilliant and the cheese is brilliant and bubbly, around 12 minutes (or essentially less if you’re utilizing a heating stone/steel—keep an eye on it). Exchange pizza on a cutting board, cut, and serve with craved garnishes on the side.