Pickled Pineapple and Chorizo Pizza

We know that pineapple on pizza can be controversial and pickles on pizza can be controversial, but what happens when you make pineapple into a pickle and then top your pizza? No, the world doesn’t end in a pizza sauce explosion. What you get is a spicy-sweet-salty pizza topped with fresh mozzarella, Spanish chorizo and pineapple.

We quick-pickled our pineapple, warming a simple vinegar, salt and black peppercorn brine before pouring it over our fresh, sliced pineapple. While you would typically add sugar to a pickling solution to offset the tartness of the vinegar, this one doesn’t need it because the pineapple’s plenty sweet on its own. A jalapeño tucked alongside the fruit gives the topping a bit of a kick.

Thinly sliced Spanish chorizo is a deliciously oily and richly spiced addition to this pie, and it makes for a great counterpoint to the complexity of the pickled pineapple. If you can’t find sliced chorizo, just substitute in another cured pork sausage, or try crumbly, Mexican-style chorizo.

Difficulty

Servings

4 x 12” pizzas

Prep Time

2 hours

By

Pickled Pineapple and Chorizo Pizza

Note

Notes: If you don’t know how to break down and slice a fresh pineapple, watch our recipe video above for tips. Looking for other pineapple inspiration? Try our Caramelised Pineapple, Pepperoni and Jalapeño Pizza, Detroit-style Hawaiian Pizza and other pineapple recipes.

1. 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.

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

3. 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.)

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4. 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.

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5. 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.

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6. 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.

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For the pickled pineapple:
  • half a whole fresh pineapple, cut into ¼-inch slices
  • 1 jalapeño, deseeded and sliced in half
  • 1½ teaspoons (10 grams) kosher salt
  • 1 teaspoon (3 grams) black peppercorns
  • 5 ounces (150 grams) white wine vinegar
For the pizza:
  • 4 x 250-gram dough balls
  • 8½ ounces (240 grams) canned crushed tomatoes 
  • 8½ ounces (240 grams) fresh mozzarella cheese
  • 2 ounces (60 grams) red onion, julienned
  • 3½ ounces (100 grams) Spanish chorizo, sliced thin
  • 7 ounces (200 grams) pickled pineapple
  • 2 ounces (60 grams) Parmesan cheese

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