Let me paint you a picture. Imagine biting into a slice where creamy mozzarella stretches like a lazy summer afternoon, tangy tomato sauce sings with garlicky undertones, sweet pineapple bursts with tropical sunshine, and spicy jalapeños deliver that addictive slow burn. This isn’t just pizza—it’s a flavor carnival where every bite tells a story.

I’ll admit, when I first heard about pineapple on pizza, I wrinkled my nose like I’d smelled week-old fish. But then I tried it with jalapeños, and friends, that was my culinary “Aha!” moment. The sweet and spicy dance is so perfectly balanced, it’ll make even the staunchest pineapple pizza haters pause mid-bite.

Recipe Overview

Why This Recipe Works

Flavor fireworks: That magical moment when sweet pineapple meets spicy jalapeño is like watching your favorite band finally nail that guitar solo live.
Weeknight warrior: Uses store-bought dough because let’s be real—some nights you want homemade pizza without the homemade hassle.
Custom-built for you: Like your heat at a slow smolder or a five-alarm fire? We’ve got you covered.

The Story Behind the Sauce

That time in 2017 when Iceland’s president joked about banning pineapple pizza? Pure comedy. The truth is, this sweet-and-spicy combo has been winning hearts since some genius in 1960s Canada decided tropical fruit belongs on dough. And after testing this recipe seventeen different ways (my neighbors now greet me with pizza boxes), I can confirm—it’s here to stay.

Essential Ingredients & Tools

Ingredients for the Dough

1 lb (450g) pizza dough (store-bought or your favorite homemade, left to lounge at room temp like it’s on vacation)

Ingredients for the Sauce

½ cup (120ml) tomato sauce (the good stuff, not that sad canned spaghetti sauce)
1 tbsp (15ml) olive oil (the liquid gold of the kitchen)
1 clove garlic, minced (optional but highly recommended—like seatbelts)
½ tsp dried oregano (the unsung hero of Italian cooking)

Ingredients for the Toppings

1 cup (150g) fresh pineapple, diced (or canned if you’re in a pinch—just squeeze it like you’re mad at it)
2–3 jalapeños, sliced thin (taste a sliver first—some of these little guys pack secret heat)
8 oz (225g) low-moisture mozzarella, shredded (none of that watery fresh stuff unless you like pizza soup)
Salt, to taste (because life needs seasoning)
Fresh basil or cilantro, to taste (the confetti your pizza deserves)

Tools You’ll Need

Pizza stone/steel or that heavy baking sheet hiding in your oven
Pizza peel or parchment paper (the difference between pizza and floorzza)
Sharp knife + cutting board (safety first, Instagram-worthy slices second)

Feeds: 3–4 hungry humans | Prep: 20 min | Cook: 10–15 min | Total: About as long as a good shower

How to Make Sweet Heat Showdown: Pineapple and Jalapeño Pizza with Mozzarella

Prep Like a Pro
Drain 1 cup (150g) pineapple like it owes you money—press it between paper towels until it’s drier than a British comedy. Taste a sliver of 2–3 jalapeños first (learned this the hard way when I once made pizza that could strip paint). Shred 8 oz (225g) mozzarella cold—it’s less clingy than warm cheese, kind of like people at parties.
Oven Preheating Ritual
Crank that oven to 500°F (260°C) and let your pizza stone heat for a full 45 minutes. This isn’t optional—it’s what separates soggy disappointment from that crisp-bottomed pizza of your dreams. If you’re using a baking sheet, toss it in now so it gets angry hot.
Sauce Alchemy
Warm 1 tbsp (15ml) olive oil gently, add 1 clove garlic and ½ tsp dried oregano, and inhale deeply—that’s the smell of happiness. Mix into ½ cup (120ml) tomato sauce and let it cool slightly unless you enjoy wrestling with slippery dough.
Dough Yoga
Flour your surface and stretch 1 lb (450g) dough using your knuckles—no rolling pins allowed unless you want dense, sad crust. Aim for 12–14 inches, leaving slightly thicker edges for that perfect chew. Transfer to a floured peel or parchment unless you enjoy scraping pizza off oven racks (I don’t).
The Architecture of Flavor
Spread sauce thinly—this isn’t a swimming pool. Add most of 8 oz (225g) mozzarella first (this creates a moisture barrier, like a cheese security blanket). Distribute 1 cup (150g) pineapple and 2–3 jalapeños evenly, then shower with remaining cheese. Less is more here—overload leads to sogginess and regret.
Bake to Glory
Slide your creation onto the screaming-hot stone. Bake 10–15 minutes, rotating halfway if your oven cooks like mine—unevenly with commitment issues. Watch for aggressive cheese bubbles and a crust that’s golden with personality.
The Waiting Game
Let it rest 3 minutes—this allows the cheese to set so your slices don’t become a topping avalanche. Sprinkle with fresh basil or cilantro, to taste for that “I meant to do that” finish.

Pro Technique

Moisture Control Tactics
Pineapple is basically a water balloon in fruit form. After draining, press 1 cup (150g) pineapple between towels like you’re wringing out a swimsuit. If using fresh mozzarella, slice and pat it dry—no one wants a wet pizza hug.

Heat Distribution Secrets
That 45-minute preheat? Non-negotiable. It’s like preheating your heart before love—necessary for good results. For extra crispness, finish with 2 minutes under the broiler (watch closely unless you enjoy charcoal).

Storage & Freshness Guide

Leftover Love
Cool completely before storing—steam turns crisp crust to sad sponge. Reheat in a dry skillet: cover to melt cheese, then uncover to recrisp. Microwaving is for people who hate joy.

Freezer Friendly
Freeze slices individually first, then stack. Reheat from frozen at 400°F (200°C)—almost as good as fresh, which is saying something.

Ingredient Variations and Their Impact

Grilled Pineapple

Char 1 cup (150g) pineapple chunks first—the caramelization adds smoky depth that plays beautifully with the jalapeños.

Pickled Jalapeños

Swap fresh for pickled 2–3 jalapeños and add a splash of brine to the sauce—tangy meets spicy in the best way.

Pepper Jack

Mix 8 oz (225g) mozzarella with pepper jack for built-in heat—like giving your pizza a spicy backstory.

Perfect Pairings

Complementary Dishes

Arugula Salad: Peppery greens with lemon dressing cut through the richness like a good argument cuts through small talk.
Garlic Knots: Double down on carbs with these buttery, herb-flecked bites—ideal for mopping up any stray sauce.

Drinks

Off-Dry Riesling: Its slight sweetness mirrors the pineapple, while acidity cleanses the palate. Chill to 50°F (10°C) for optimal balance.
Mexican Lager: Crisp, light beers like Modelo Especial won’t overpower the flavors. Serve with a lime wedge to echo the tropical notes.

Something Sweet

Mango Sorbet: A refreshing, dairy-free dessert that extends the fruity theme. Garnish with chili powder for a sweet-heat encore.
Dark Chocolate-Dipped Coconut Macaroons: Their toasted coconut flavor bridges pineapple and chocolate’s bitterness.

FAQs

Q: How do I make this less spicy?
A: Remove all jalapeño seeds and membranes—it’s like turning the volume down on their heat.
Q: Fresh or canned pineapple?
A: Fresh tastes brighter, but well-drained canned works in a pinch (I won’t judge).
Q: Why preheat the stone so long?
A: It’s the difference between a crisp crust and something that resembles wet cardboard. Trust the process.

Now go forth and make pizza magic. And if anyone gives you grief about pineapple on pizza, just hand them a slice—conversion is one bite away.

Sweet Heat Showdown: Pineapple and Jalapeño Pizza with Mozzarella

Cost Level $$

Category Pizza

Difficulty Medium

Cuisine Italian, fusion

Servings 3

Total Time 35 minutes

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Try this Pineapple and Jalapeño Pizza with Mozzarella for a sweet-spicy twist on classic pizza. Bold flavors, melty cheese, and easy prep—get the recipe now!

Ingredients

For the Dough

1 lb pizza dough (450g)

For the Sauce

½ cup tomato sauce (120ml)
1 tbsp olive oil (15ml)
1 clove garlic (minced)
½ tsp dried oregano

For the Toppings

1 cup fresh pineapple (150g, diced)
2–3 jalapeños (thinly sliced)
8 oz low-moisture mozzarella (225g, shredded)
Salt (to taste)
Fresh basil or cilantro (to taste)

Instructions

01
Drain 1 cup (150g) pineapple thoroughly and pat dry. Slice 2–3 jalapeños, removing seeds for milder heat.
02
Preheat oven to 500°F (260°C) with pizza stone for 45 minutes.
03
Warm 1 tbsp (15ml) olive oil, add 1 clove garlic and ½ tsp dried oregano, then mix into ½ cup (120ml) tomato sauce.
04
Stretch 1 lb (450g) dough to 12–14 inches on floured surface.
05
Spread sauce thinly, add 6 oz (170g) of 8 oz (225g) mozzarella, then 1 cup (150g) pineapple and 2–3 jalapeños. Top with remaining 2 oz (55g) mozzarella.
06
Bake on preheated stone for 10–15 minutes until golden.
07
Rest 3 minutes before slicing.

Sweet Heat Showdown: Pineapple and Jalapeño Pizza with Mozzarella

Why This Recipe Works

The Story Behind the Sauce