Sheet Pan Pineapple and Pepperoni Pizza
A perfectly sweet and salty sheet pan pizza that features spicy pepperoni and juicy, sweet pineapple – this is the new Hawaiian! We doctor up a good store-bought pizza sauce by mixing in some quick-roasted smashed cherry tomatoes and then layer on the toppings. A great way to add a little fun to a weeknight dinner.Â
- Yield: One large pizza
Ingredients
Units
Scale
- 1/2 pint cherry or grape tomatoes
- Olive oil, for coating the pan and roasting
- Salt and pepper, as needed
- 4 or 5 sprigs fresh thyme
- 1 tablespoon balsamic vinegar
- 1 pound pizza dough, either homemade or store-bought
- 1 cup store-bought pizza sauce, marinara, or pomodoro sauce
- 1 shallot, thinly sliced
- 8 ounces provolone cheese, shredded (don’t get sliced or pre-shredded)
- 8 ounces shredded or freshly sliced mozzarella
- 5 pineapple rings (you can also chop the pineapple up, if you like)
- 12 sliced pepperoni or salami, give or take
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried oregano
Instructions
- Preheat the oven to 400 degrees F. Adjust the rack to the middle position.
- Place the tomatoes on a small baking sheet/dish and coat in a little olive oil, the balsamic vinegar, and season with salt and pepper. Toss to coat. Lay the thyme on top and roast until they’ve burst; about 12 to 15 minutes. Mash lightly with a fork (discard the thyme).
- Increase the oven temp to as high as it will go – 500 to 550 degrees F. Coat a large sheet pan with olive oil (a couple tablespoons worth) and stretch/toss the pizza dough until it’s large enough to almost cover the sheet pan. Just get it as thin as you can – it can be oval, rectangular – any shape is cool!Â
- Scatter the smashed tomatoes all over the dough and then dollop with the pizza sauce. Spread it all around evenly. Top with the sliced shallots, the shredded provolone, as much mozzarella as you like, the pepperoni/salami, and then the pineapple. Sprinkle with oregano and the grated parmesan.
- Bake until melty, bubbly, and nice and brown/crusty – takes me 12 to 13 minutes. Just keep an eye on it.Â