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slices of Pepperoni and Pineapple Pizza with Hot Honey on a baking tray

Pepperoni and Pineapple Pizza with Hot Honey

  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Total Time: 24 minutes
  • Yield: 1 large pizza 1x
  • Category: Pizza, Mains
  • Method: Oven
  • Cuisine: American

Description

This Pepperoni and Pineapple Pizza with Hot Honey starts with a classic red sauce base topped with creamy mozzarella, savory pepperoni, and sweet pineapple chunks. After baking, a chili-infused hot honey is drizzled over top. This easy Friday-night pizza is equal parts savory and sweet with just a little kick of spice.


Ingredients

Scale
  • 1/2 recipe Easy Same-Day Pizza Dough
  • 1 tbsp olive oil
  • 8 oz tomato sauce
  • 1/4 tsp Kosher salt
  • 1/4 tsp garlic powder (can omit in favor of using garlic-infused olive oil for the olive oil portion above, if preferred)
  • 6 oz mozzarella cheese, shredded
  • 2 oz pepperoni slices
  • 1 (8 oz) can pineapple chunks, drained
  • 2 tbsp hot honey (may sub for regular honey with a few drops of hot sauce (like Tabasco) and/or a sprinkle of red pepper flakes)
  • Optional: red pepper flakes (for those that like their pizza a little extra spicy)

Instructions

  1. Preheat your oven to 500 degrees F / 260 degrees C and set a baker’s half sheet to the side.
  2. Roll or hand-stretch your pizza dough: If you prefer a classic pie-shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin.
    • If you are hand-stretching your dough:
      1. I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough easier without it ripping accidentally from friction.
      2. Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
      3. To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete “come hither” motion) to slowly stretch the dough out. Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your stretched dough to a sheet of parchment paper.
    • If you are using a rolling pin:
      1. I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as wiping some over your rolling pin by hand to prevent sticking instead. Once the dough has been rolled to your preferred size and shape, peel the top layer of parchment paper off (if using). The bottom layer that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
      2. Transfer your shaped dough (and bottom sheet of parchment paper) to the reserved baking sheet.
  3. Brush the top of the dough with olive oil.
  4. In a small bowl combine tomato sauce and garlic powder (if using). Pour over the top of the pizza dough and using the back of a spoon spread the sauce out evenly over the dough.
  5. Top the pizza with the shredded mozzarella, sprinkling it evenly across the top. Then top with the pepperoni slices and pineapple chunks.
  6. Bake for 14-18 minutes or until the crust has reached your preferred level of crispness and the mozzarella cheese is beginning to brown and blister. I find that pizzas that have a thinner topping layer take less time to bake and heavier-topped pizzas generally take a bit longer to bake so watch your pizza closely after the 14-minute mark and adjust as desired.
  7. Top the finished pizza with a drizzle of the hot honey and an optional sprinkle of red pepper flakes, if desired. Slice and serve warm.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


Nutrition

  • Serving Size: 1/4th of the pizza
  • Calories: 583
  • Sugar: 18 g
  • Sodium: 988 mg
  • Fat: 23 g
  • Saturated Fat: 8 g
  • Carbohydrates: 68 g
  • Fiber: 4 g
  • Protein: 27 g
  • Cholesterol: 41 mg

Keywords: pepperoni, pineapple, honey, pizza