Barbecue Pineapple, Jalapeño and Feta Pizza
- Author:
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 2 pizzas 1x
- Category: Main
- Cuisine: American
Vegetarian barbecue pizza topped with sweet pineapple, spicy jalapeño and salty feta! This pizza is totally irresistible and really easy to make at home. Recipe yields two 11-inch pizzas.
Scale
Ingredients
- 1 batch easy whole wheat pizza dough, seasoned generously with freshly ground black pepper
- 1/2 cup barbecue sauce
- 2 cups (8 ounces) grated low-moisture, part-skim mozzarella cheese
- 1/3 pound (1 cup sliced) fresh pineapple chunks, sliced into 1/4-inch thick, bite-sized pieces
- 1/4 to 1/3 cup pickled jalapeños (feel free to eyeball based on how spicy you want your pizza)
- 1/2 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
Instructions
- 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.
- 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).
- Evenly spread 1/4 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.
- 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.
Notes
Pizza dough preparation tips: 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!
▸ Nutrition Information
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Recipe from Cookie and Kate: https://cookieandkate.com/barbecue-pineapple-jalapeno-and-feta-pizza/
