1. Preheat oven to 450°F. Place a pizza stone in the oven while it preheats.
2. 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.
3. 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!
4. 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.
5. 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.
6. 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.