Prosciutto, Rucola & Caramelised Pineapple Pizza
Combining the best of sweet and savoury flavours, the Prosciutto, Rucola & Caramelised Pineapple Pizza offers a refreshing twist on classic pizza toppings. This unique combination pairs the salty richness of prosciutto with the vibrant freshness of rucola and the sweet, tangy notes of caramelised pineapple.
The prosciutto, a thinly sliced Italian dry-cured ham that we all love! provides a delicate, salty flavour that perfectly complements the other toppings without overpowering them. The rucola (rocket our Aussies readers) adds a peppery brightness and a fresh, crisp texture, balancing the richness of the prosciutto. To round out these flavours, caramelised pineapple brings a sweet and slightly smoky taste with a hint of acidity, creating a well-rounded flavour profile.
Together, these ingredients create a pizza that is both refined and adventurous, perfect for those who enjoy a balance of contrasting flavours.
Prosciutto, Rucola & Caramelised Pineapple Pizza
Equipment
- Outdoor Pizza Oven, Pizza Steel, or Stone (if using a home oven)
- 1 Pizza Peel
- 1 sauce ladle
- 1 frying pan (for caramelised pineapple)
- 1 wooden chopping board or peel for prep and serving
Ingredients
- 1 pizza dough ball
- 1 ladle of pizza sauce
- Fresh mozzarella cheese
- Prosciutto
- Rucola (rocket)
- Caramelised pineapple
- Extra virgin olive oil
Instructions
- Prepare Dough: Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
- Prepare Sauce: We recommend our standard pizza sauce which is versatile, simple to make and is perfect for Neapolitan style pizzas. Spice up this sauce however you like, remember the best part about making pizza is the creative process!
- Prepare Cheese: Place your fresh mozzarella in a container or bowl with a paper towel at the bottom to absorb excess moisture. Tear the mozzarella into medium-sized pieces. Set aside.
- Prepare Caramelised Pineapple: Slice the pineapple into medium-sized chunks. Heat a pan over medium to high heat, and add a small amount of butter along with a sprinkle of sugar (optional). Once the butter has melted, add the pineapple chunks and coat them in the melted butter and sugar. Cook for about 2 minutes on each side until golden and slightly softened (they will cook further in the pizza oven). Set aside for assembly.
- Prepare Prosciutto and Rucola: There is no need to cook the prosciutto or rucola. Keep the prosciutto slices whole and the rucola fresh to be used as post bake toppings.
- Preheat Oven:If using an outdoor pizza like an Ooni pizza oven, aim for a temperature of 450-500°C at the center of your pizza stone. Use an infrared thermometer to ensure accuracy. It should take around 25-30 minutes to reach temperature.For a home oven, using a pizza steel or stone, place the stone or steel inside the oven and preheat to the highest temperature for at least 30 minutes.
- Prepare Base: On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe. Once you're happy with the shape of the base, lightly dust your pizza peel and transfer the dough onto the peel.
- Assemble Pizza: Start by spreading a ladle of sauce in a circular motion from the center outward. Distribute mozzarella pieces, ensuring they’re evenly spaced. The cheese pieces should be around 2 cm in diameter and at least 1.5 cms apart. Add the caramelised pineapple pieces across the pizza, and a light drizzle of extra virgin olive oil.
- Bake Your Pizza:If you're using an outdoor pizza oven, launch the pizza into the oven and bake for 60-90 seconds. Keep an eye on the pie and rotate every 10-15 seconds to ensure even cooking and to avoid burning.For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
- Serving: Once baked, remove the pizza from the oven and place it on a serving board. Arrange rucola and prosciutto slices over the pizza. Slice and enjoy!
