Pepperoni Pineapple Pizza with Creamy Garlic Sauce
Pineapple on pizza is one of those combos people love to argue about, but this version might actually win the haters over. This pepperoni pineapple pizza is layered with a creamy garlic sauce instead of tomato sauce, so the sweetness of the pineapple feels balanced, especially with the jalapeños for a little heat. Pair it with a little gem Caesar salad and a glass of sangria and Friday night pizza just got a whole lot more delish.
Yoikes. I know I’m treading dangerous territory here.
Pineapple on pizza, yay or nay? Here’s the thing – I don’t love a classic Hawaiian pizza. Canadian bacon + pineapple? Meh, pass. But pepperoni + pineapple? Yas, SMASH.
In our old neighborhood in Spokane, we lived right next to a pizza parlor and would get a pizza at least once a month. Our order was called the ‘Big Kahuna’ and it was pepperoni, pineapple, jalapeño and garlic cream sauce. Since that pizza is now 7 hours away, I decided to recreate it so we could still eat it on repeat.
Good news, my homemade version is just as delicious as the Big Kahuna in Spokane. If you don’t already have one, I recommend a pizza stone and pizza peel to make restaurant-quality pizza in your own kitchen. Preheat the stone to piping hot, assemble the pizza on your peel and then slide it from peel to stone. This helps prevent soggy crust and gets you evenly cooked, crispy pizza every time. Another tip is to use semolina flour on your pizza peel so that it slides right off.
Alright, pizza night is calling your name. I’ve made this no less than three times in the last month and I cannot wait to make it again.
A Few Thoughts on What You’ll Need to Make Pineapple Pepperoni Pizza:
- The creamy garlic sauce is a simple mixture of salted butter, garlic, a little flour to thicken, milk (2% or whole) and parmesan cheese. Freshly grated Parmesan melts way better here than pre-shredded.
- You could absolutely make pizza dough from scratch, but I generally take a shortcut here and a grab of ball pizza dough from the grocery store, usually Trader Joe’s. Set it out for 15-20 minutes before assembling the pizza to let it come to room temperature and make it easier to stretch.
- Mozzarella cheese is melty and perfect on pizza, but you could also use Gruyere or Fontina cheese.
- Make sure to dice the pineapple small and pat it dry so it doesn’t make the pizza soggy. Canned pineapple works, but fresh tastes better.
- Don’t skip the semolina flour (or cornmeal) on your pizza peel. It’s what helps the dough slide off cleanly. You can find semolina at most regular grocery stores in the baking aisle with the other flours.
How to Make this Pepperoni Pizza with Pineapple:
Start by placing your pizza stone in the oven, then preheat to 450 degrees F so it gets fully hot before baking. That’s what gives you a crisp bottom instead of a soft one.
While the oven heats, make the garlic sauce. Melt the butter in a small saucepan over medium heat, then add the garlic and cook just until fragrant. Stir in the flour and whisk for 1-2 minutes until it forms a smooth paste (also known as a roux).
Slowly add the milk while whisking so it stays smooth. Let it simmer until it thickens enough to coat the back of a spoon. Stir in the parmesan, salt, and pepper, then set it aside to thicken slightly.
Sprinkle a pizza peel with semolina or cornmeal to prevent sticking. Once the dough has come to room temperature, stretch it into a 14-inch round. It doesn’t have to be perfect, just keep the thickness even so it bakes evenly.
Spread a generous layer of the garlic sauce over the dough. Sprinkle a little more than half of the mozzarella over the pizza, then layer on the pepperoni slices.
Make sure to pat the diced pineapple dry before adding it to the pizza. Scatter the jalapeño slices over the top, then finish with the remaining mozzarella.
Transfer the whole pizza onto your hot stone and bake until the crust is golden and the melted cheese is bubbling with a few browned spots (about 10 minutes). Finish with fresh basil and parmesan before slicing.
Pizza night, but a little controversial… in the best way.
Expert Tips
- Pat the pineapple dry really well to avoid excess moisture
- Let the dough come to room temp before stretching so it doesn’t fight you
- If your sauce thickens too much while sitting, stir in a splash of milk before spreading
- Bake on a fully preheated pizza stone for the best crust and texture on the bottom
Serve with a little gem salad and a glass of white wine sangria and call it a night.
FAQs
Technically, you can make pizza on a baking sheet, but please note that this will NOT create a crispy crust like a pizza stone would. It will work and the pizza crust will cook through, but it won’t be as crispy or restaurant-quality. Another option would be to use a pizza pan, if you have it.
Store leftover pizza slices in an airtight container or wrapped in plastic wrap in the fridge. Reheat in the microwave, skillet, or in the oven or air fryer at 350°F until warm and crisp.
Yes. Store it in the fridge and reheat gently in a saucepan over medium heat, adding a little milk to loosen it before using.
You can leave it out or use red pepper flakes for a similar heat.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, TikTok, Facebook, or Youtube – I love connecting with you all there!
I spy… a pepperoni pineapple pizza in your future. 👀
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Pepperoni Pineapple Pizza with Creamy Garlic Sauce
- Prep Time: 18 minutes
- Cook Time: 10 minutes
- Total Time: 28 minutes
- Yield: 8 slices 1x
- Category: Pizza
- Method: Baking
- Cuisine: American
Description
A fun twist on pizza night—pepperoni, pineapple, and jalapeños layered over mozzarella and a creamy garlic sauce instead of red pizza sauce.
Ingredients
Creamy Garlic Sauce
- 2 tablespoons salted butter
- 2 teaspoons garlic, freshly minced or garlic paste
- 1 tablespoon flour
- 3/4 cup milk (I use 2% or whole)
- 1/4 cup parmesan cheese, freshly grated
- 1/4 teaspoon each salt and pepper
Pizza
- 1 lb pizza dough
- semolina flour (or cornmeal), to prevent sticking
- 6 oz mozzarella cheese, grated
- 4–5 oz pepperoni
- 3/4 cup fresh pineapple, finely diced
- 1 small jalapeño pepper, thinly sliced
Pizza toppings: fresh basil, parmesan cheese
Instructions
- Preheat oven to 450°F. Place a pizza stone in the oven while it preheats.
- In a small saucepan over medium heat, melt 2 tablespoons butter. When the butter is melted and sizzling, add 2 teaspoons minced garlic or garlic paste, whisking until fragrant, about 30 seconds. Add 1 tablespoon of flour and continue whisking until a thin paste forms, stir for 1-2 minutes to ‘cook’ the flour. Gradually add ¾ cup milk, whisking constantly. Let the mixture come to a simmer, whisking frequently, until it is thickened and coats the back of a spoon. Stir in ¼ cup parmesan cheese and season with ¼ teaspoon each of salt and pepper. Set aside, the sauce will continue to thicken as it cools.
- Sprinkle a pizza peel or large serving board with semolina or cornmeal to prevent sticking. Roll or toss the pizza dough into a 14-inch round. Use an offset spatula or the back of a spoon to spread the garlic sauce over the entire pizza. Don’t be shy, it’s so good with a thick layer of sauce!
- Layer on a little more than half of the mozzarella cheese, followed by 4-5 oz of pepperoni, depending on how densely you want it packed on there. Use a few paper towels to pat any excess moisture from the diced pineapple and sprinkle it evenly over the pizza. Add the jalapeño slices, followed by the remaining mozzarella cheese.
- Use your pizza peel to transfer the pizza to the piping hot pizza stone – this ensures a restaurant-quality pizza crust! No soggy bottoms here. I generally pull the pizza stone out of the oven but if you’re a pro, you can transfer the pizza directly onto the stone in the oven.
- Bake for 10 minutes, until the crust is golden brown and the cheese is bubbling and gorg. Sprinkle the entire pizza with fresh basil and parmesan cheese.
OKURRRRR. Eat a slice. Or seven.
Notes
If you don’t have a pizza stone, I highly recommend getting one for fabulous pizza at home. BUT, if you must make this now and you don’t have a stone, you can use a baking sheet. Prepare the sheet pan the same way you would a pizza stone, placing it in the lower third of your oven. Your crust may not be as crispy, but it’ll still be delish!
Refer to the above blog post for step-by-step instructions, ingredient information and answers to frequently asked questions.
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Nutrition
- Serving Size: 1 pizza slice (using 2% milk and TJ's plain pizza dough)
- Calories: 315
- Sugar: 3 g
- Sodium: 639.5 mg
- Fat: 16.2 g
- Carbohydrates: 29.8 g
- Fiber: 2.3 g
- Protein: 13.5 g
- Cholesterol: 40 mg
