For the pickled pineapple, place your sliced pineapple and jalapeño in a Mason jar. Heat the remaining ingredients — salt, peppercorns and vinegar — in a small saucepan until the salt dissolve, then pour over the pineapple and jalapeño and let sit for at least 90 minutes. These pickles should be stored in an airtight container in your refrigerator for up to a week.

Tip: The longer you let your pineapples sit in the brining liquid before eating, the more concentrated their pickle flavour will be.

Fire up your oven, aiming for 850°F to 950°F (450°C to 500°C) on the stone baking board inside. (Use an infrared thermometer to quickly and accurately check the temperature of the stone.)

Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge using your fingers. Stretch the dough out into a 12-inch base and keep, it on the countertop or lay it over your lightly floured pizza peel.

Tear or cut your fresh mozzarella into bite-sized pieces. Top with a quarter of the  crushed tomatoes, fresh mozzarella, red onion, chorizo, and pickled pineapple. Sprinkle with a bit of Parmesan cheese, then launch into your oven.

Cook your pizza for 60 to 90 seconds, turning to ensure an even cook. Remove from the oven, slice and enjoy. Repeat for the remaining pizzas.