Ingredients

The following ingredients have 8 Servings
  • 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
  • Red pepper flakes, a light sprinkling of chopped fresh cilantro, more barbecue sauce or a smoky hot sauce

Instruction

  • 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.