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.