Quick Recipe Version (TL;DR)

Yield: 1 (12-inch) pizza, 2–3 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Quick Ingredients

1 ball pizza dough (10–12 oz / 280–340 g), at room temperature
3/4 cup (180 ml) pizza sauce or BBQ sauce
1 1/2 cups (170 g) shredded low-moisture mozzarella
1 1/2 cups (225 g) fresh pineapple chunks (about 1/2 medium pineapple)
1 tbsp unsalted butter
1 1/2 tbsp packed light brown sugar
1–2 fresh jalapeños, thinly sliced
1 tbsp olive oil (for the dough)
1 garlic clove, minced
1 lime (zest and wedges for serving)
Salt, black pepper, and optional red pepper flakes

Do This

1) Preheat oven to 500°F (260°C) with a pizza stone or inverted sheet pan inside for at least 30 minutes.
2) Caramelize pineapple: cook chunks in butter and brown sugar over medium-high heat for 8–10 minutes until deep golden and sticky; cool slightly.
3) Stretch dough to a 12-inch round on parchment; brush with olive oil and rub with minced garlic.
4) Spread sauce in a thin, even layer, then top with mozzarella.
5) Scatter caramelized pineapple and jalapeño slices evenly over the cheese.
6) Bake 10–14 minutes until crust is deeply browned and cheese is bubbling with golden spots.
7) Finish with lime zest and a generous squeeze of lime juice; slice and serve hot.

Why You’ll Love This Recipe

Balanced sweet heat: deeply caramelized pineapple, bright jalapeño, and a fresh squeeze of lime hit every taste bud.
Flexible base: choose classic tomato sauce or smoky BBQ to match your mood.
Weeknight-friendly: uses store-bought dough but feels like a gourmet pizzeria pie.
Customizable spice level: keep the jalapeño seeds for a kick, or remove them for a gentler heat.

Grocery List

Produce: 1/2 medium fresh pineapple, 1–2 jalapeños, 1 lime, 1 garlic clove, optional fresh cilantro, optional red onion
Dairy: Shredded low-moisture mozzarella, optional grated Parmesan
Pantry: Pizza dough, pizza sauce or BBQ sauce, olive oil, unsalted butter, light brown sugar, salt, black pepper, optional red pepper flakes, optional cornmeal or extra flour for dusting

Full Ingredients

Pizza Dough & Base

1 ball pizza dough (10–12 oz / 280–340 g), store-bought or homemade, at room temperature for at least 45 minutes
1 tbsp olive oil
1 small garlic clove, minced or very finely grated
2 tbsp finely grated Parmesan cheese (optional, for extra savoriness)

Base Sauce (Choose One)

Tomato option: 3/4 cup (180 ml) pizza sauce or thick marinara
BBQ option: 3/4 cup (180 ml) thick, smoky BBQ sauce (not too runny)

Caramelized Pineapple

1 1/2 cups (225 g) fresh pineapple chunks, cut into 3/4-inch pieces (about 1/2 medium pineapple)
1 tbsp unsalted butter
1 1/2 tbsp packed light brown sugar
Pinch of fine sea salt
Optional: 1/8 tsp ground chili powder or smoked paprika for a subtle smoky note

Toppings & Finish

1 1/2 cups (170 g) shredded low-moisture mozzarella cheese
1–2 fresh jalapeños, very thinly sliced into rounds (seeds in for more heat, removed for less)
1 tsp lime zest (from about 1/2 lime)
Lime wedges, for serving (at least 1/2 lime cut into wedges)
Optional: 1–2 tbsp very thinly sliced red onion for extra bite
Optional: 1–2 tbsp chopped fresh cilantro leaves for garnish
Freshly ground black pepper, to taste
Optional: pinch of red pepper flakes, to taste

Step-by-Step Instructions

Step 1: Preheat Your Oven Like a Pizzeria

Place a pizza stone, baking steel, or an inverted heavy baking sheet on the center rack of your oven. Preheat to
500°F (260°C), or as high as your oven safely goes. Let the stone or pan heat for at least
30 minutes so it is thoroughly hot; this helps you get a crisp, well-browned crust.

While the oven heats, take your pizza dough out of the fridge (if it was chilled) and let it rest at room temperature
so it relaxes and becomes easier to stretch.

Step 2: Caramelize the Pineapple Until Deeply Golden

Pat the pineapple chunks dry with a paper towel; removing excess moisture helps them caramelize instead of steam.
In a large nonstick or well-seasoned skillet, melt 1 tbsp butter over medium-high heat.
Add the pineapple, spreading it into a single layer. Let it cook undisturbed for
3–4 minutes until the bottoms are nicely browned.

Sprinkle in the 1 1/2 tbsp brown sugar, a pinch of salt, and, if using,
1/8 tsp chili powder or smoked paprika. Stir to coat all the pieces. Continue to cook, stirring every
minute or so, for another 4–6 minutes until the pineapple is deeply caramelized, glossy, and slightly sticky,
with a few charred edges. Remove from heat and let cool slightly while you prep the other toppings.

Step 3: Prep Jalapeño and Other Toppings

Thinly slice 1–2 jalapeños into rounds. For a milder pizza, cut them in half lengthwise first and
scrape out the seeds and white ribs before slicing; for more heat, keep the seeds in. Mince the garlic clove.
If using, very thinly slice some red onion and chop a handful of fresh cilantro for garnish.
Grate or measure out the mozzarella and optional Parmesan.

Step 4: Stretch the Dough

Lightly flour your counter or a large sheet of parchment paper. Place the dough ball on the surface and gently pat it into a
disk. Working from the center out, use your fingertips to press and stretch the dough, leaving a slightly thicker rim
for the crust. Then pick up the dough and gently stretch it over the backs of your hands, letting gravity help, until you
have a roughly 12-inch round.

If you are using parchment paper, lay the stretched dough onto a sheet of parchment. If you are placing it directly on a pizza
peel, dust the peel lightly with flour or cornmeal to prevent sticking, then lay the dough on top.

Step 5: Build the Flavorful Base

Brush the surface of the dough lightly with 1 tbsp olive oil, going almost to the edges. Rub the minced
garlic evenly over the oiled dough.

Spread 3/4 cup of your chosen base sauce (tomato or BBQ) over the dough in a thin, even layer, leaving
about 1/2 inch clear around the edge for the crust. If using Parmesan, sprinkle it over the sauce for an
extra-savory layer. Distribute the shredded mozzarella evenly over the sauced dough.

Step 6: Top with Caramelized Pineapple and Jalapeño, Then Bake

Arrange the cooled, caramelized pineapple chunks evenly over the cheese, making sure each slice will get some pineapple.
Scatter the jalapeño slices (and optional red onion) on top. Finish with a few grinds of
black pepper and, if you like extra heat, a pinch of red pepper flakes.

Carefully slide the parchment (with the pizza on it) onto the preheated stone or inverted baking sheet in the oven. If you are
using a floured peel without parchment, give the peel a gentle shake to ensure the pizza is loose, then slide it onto the
stone or steel.

Bake at 500°F (260°C) for 10–14 minutes, rotating once halfway through,
until the crust is deeply golden and crisp on the bottom and the cheese is bubbling with browned spots.

Step 7: Finish with Lime and Serve

Remove the pizza from the oven and transfer it to a cutting board. Immediately zest about 1/2 lime
over the hot pizza so the oils release onto the surface. Squeeze 1–2 lime wedges over the top, to taste.
The fresh acidity will cut through the sweetness and richness beautifully.

Sprinkle with chopped fresh cilantro if using, let the pizza rest for 1–2 minutes to set the cheese slightly,
then slice and serve with extra lime wedges on the side for anyone who wants more brightness.

Pro Tips

Dry your pineapple well: Patting the pineapple chunks dry before caramelizing helps them sear and brown instead of steaming and turning mushy.
Let the dough warm up: Cold dough will fight you and shrink back. Let it sit at room temperature for at least 45–60 minutes for easy stretching.
Slice jalapeños thinly: Thinner slices cook more evenly, distribute the heat better, and are easier to eat in a single bite.
Do not overload the pizza: Too much sauce or too many toppings can make the crust soggy. Aim for an even, single layer of toppings.
Max out the heat: The hotter your oven (within safe limits), the better your crust texture. Preheating the stone or pan thoroughly is key.

Variations

Hawaiian BBQ Twist: Use BBQ sauce as the base and add 1/4 cup chopped cooked bacon or ham along with the caramelized pineapple and jalapeño.
Extra-Cheesy Blend: Replace half of the mozzarella with provolone or smoked mozzarella for a deeper, smokier flavor, especially nice with BBQ sauce.
Veggie-Lover’s Sweet Heat: Add thinly sliced red bell pepper and red onion, and finish with a handful of arugula tossed in lime juice just before serving.

Storage & Make-Ahead

This pizza is best enjoyed fresh, but leftovers can still be delicious. Store cooled slices in an airtight container in the
refrigerator for up to 3 days. Reheat on a hot skillet or in a 400°F (200°C) oven for
5–8 minutes until the crust is crisp again. Avoid the microwave if possible, as it can make the crust chewy.

To make ahead, you can caramelize the pineapple up to 2 days in advance and store it in the fridge.
Let it come to room temperature before topping the pizza. You can also portion and refrigerate the shredded cheese and sliced
jalapeños so assembly is very fast on the day you bake.

Nutrition (per serving)

Approximate values for 1 of 3 servings (using tomato sauce, no extra meat): about 620 calories,
26 g protein, 75 g carbohydrates, 22 g fat,
9 g saturated fat, 5 g fiber, 17 g sugars, and about
900 mg sodium. Values will vary based on dough thickness, sauce choice (BBQ typically has more sugar and
sodium), and exact cheeses used.

Caramelized Pineapple and Jalapeño Pizza With Lime