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
Red pepper flakes, a light sprinkling of chopped fresh cilantro, more barbecue sauce or a smoky hot sauce
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.
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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