Fresh mint is fabulous with fresh pineapple, so why not on pizza, I asked myself, rhetorically speaking. And if ham and pineapple go on pizza, why not pepperoni and pineapple? And yes, as things turn out, it was a fabulously yummo pizza. What can I say? When you're right, you're right.
Turn up the oven to 450 - 500 F or however high it goes.
Get a small, ripe pineapple peeled, and diced. I'm thinking maybe 2 cups? Melt 2 tablespoons of butter in a small skillet and saute the pineapple until a lot of the juices have cooked off.
Slice up some pepperoni and stir it into the pineapple.
Slice 2 cups or so of smoked mozzarella, and Monterey Jack, and grate up about 1/3 cup Parmesan.
Now tenderly push that dough into an oiled cast iron skillet (2 or so tablespoons of olive).
Lay on your cheese slices, and sprinkle on the Parmesan.
Distribute the pepperoni and pineapple over the pie
Pop into the oven for 15 minutes
Pick some lovely mint to sprinkle on when it comes out.
I could have picked more.
I served it this evening with a small salad and some red with ice in it. By the way, don't bother with canned pineapple - it just won't be the same.
We absolutely loved this pizza, and I'll share the goodness with Beth Fish Reads for her Weekend Cooking event. If you have a food related post, link up or just visit to hear about some good cooking.