Jalapeño Pineapple Pepperoni Pizza with BBQ sauce

Jalapeño Pineapple Pepperoni Pizza is a great addition to any pizza night. It’s easy to make, full of flavor, and has the perfect blend of sweet and spicy, plus BBQ sauce for an extra kick!

Every now and then I seem to go on a spice kick, days when I just want to eat spicy food and nothing else. During these times I seem to be the most creative in the kitchen why? I don’t really know why I guess because when you want everything to be spicy you find a way to make everything spicy.

If you haven’t guessed already this pizza came about during one of those kicks. At a time when all I wanted was to eat something spicy, I had newly begun my next cooking from scratch challenge. Which was to make my own homemade pizza with homemade crust every Friday(our pizza night), and I had just seen a pineapple jalapeño pizza at the store, and suddenly this pizza was in the works.

Each week I seemed to think of something different to add, first it was just pineapple and jalapeños, then I added pepperoni, and then I got to thinking what if I used a different sauce? After a few weeks of trial and error, and my new favorite pizza was finally ready, perfect in my humble opinion.

How to make Pineapple Jalapeño Pepperoni Pizza

Makes 2 10-12 inch pizzas.

1 batch quick rise sourdough pizza crust. Or another homemade or store-bought pizza crust
1/2 cup BBQ sauce
1-2 cups cheddar cheese, shredded
1/4-1/2 cup pickled jalapeños
1/2-1 cup pineapple
pepperoni to taste.

Directions.

Prepare your crust. The cooking instructions and temperature listed below are for my quick-rise sourdough pizza crust. Prepare and cook your crust according to its instructions.

Preheat the oven to 500F.

On a floured surface roll out one half of the crust until you have a 10-12 inch circle that is roughly 1/2 inch thick. Place the rolled dough on a parchment-lined baking sheet(I use a round one) and repeat with the second half of the crust.

Divide the BBQ sauce between the two crusts and spread over the whole crust using a spoon. Divide the remaining toppings and add them to the pizzas. Cheese, pepperoni, jalapeños, and finally pineapple.

Bake the pizzas one at a time for 10-12min. each or in until the crust is golden. Allow the pizza to cool for 5-10min before cutting and enjoy!

Notes.

This pizza is great served with ranch dressing.

If you have never cooked pizza at such a high temperature I would recommend starting with 8 minutes, checking the pizza, and cooking for 2-minute increments until it is done.

I use a fork to gently lift up the edge of the pizza and check the crust, to see if it is done. You want it to be starting to brown on the bottom and to feel slightly crispy. Personally, I find this to be the best way to check pizza crust!

The amount of toppings really depends on your own personal preference. These measurements are just roughly the amount I use most of the time. So feel free to add or less of anything.

Does It Matter What Kind Of Jalapeño I Use?

Nope! Whether fresh, frozen, pickled, or fermented, any kind of jalapeño will work great for this pizza. Personally, I like using pickled best because I find them to be hotter(I’m sure the same goes for fermented as well.) than fresh or frozen ones.

You can use whichever you have on hand or whichever one you find better suits your spice tolerance.

What About The Pineapple?

Though I am a lover of pineapple on pizza I understand that not everyone is. If you are a non-pineapple kind of person you can leave the pineapple off altogether. The pizza will still taste great!

For those who do like pineapple on their pizza, any kind of pineapple will work, fresh, frozen, or canned. The only thing to keep in mind is that you will want smaller pieces rather than large ones.

I usually use canned pineapple as it is easy to keep on hand and I do make this pizza quite often.

I hope you will give this pizza a try on your next pizza or movie night. Seriously it is really really good, and you won’t regret trying it I promise!