We’ve heard all the arguments against pineapple on pizza: watery, sweet, cloying, syrupy, and something that looks, well, mass-produced. And that can all be true if you use canned pineapple. For our pineapple pizzas, we caramelise fresh fruit in extra-virgin olive oil and salt, making it less sweet, chewier, and...
Method
Preheat your Ooni oven, aiming for 345 °C (650 °F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.
Thinly slice the pineapple; toss the slices with extra-virgin olive oil and salt in a medium bowl.
Place the slices on a baking tray and roast until the pineapple is slightly dehydrated and it begins to char (about 10 minutes). Wearing an oven glove, remove the pan and use a spatula to flip the pineapple every few minutes to ensure even cooking.
When the pineapple is browned and reduced in size, remove it from the oven and set it aside to cool before using it for pizza toppings, cocktails, or any other recipe!
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