Tropic Thunder

Sauce

1. Stir the [[tomatoes]] crushed tomatoes with some salt, a good pinch of oregano and a splash of olive oil. Taste and add more salt if it needs it.

Shortcut: a jar of store-bought pizza sauce works fine here. The bacon and pineapple carry this pizza, so the sauce matters less than on a Margherita. Pick a thick one, or it can make the middle soggy.

Prep the pineapple

Pineapple is wet, and that water ends up in the middle of the pizza. Cut it into small chunks (about thumbnail size) and pat them dry on paper towels. For more flavor, sear the chunks in a hot dry pan for a few minutes until they brown at the edges, then let them cool.

Build

1. Stretch the dough ball to about 14 inches.
2. Top in this order: spread the sauce, then the mozzarella, then the Canadian bacon and pineapple spread evenly. Add jalapeño if you want some heat.
   • Putting the bacon and pineapple on top of the cheese lets them brown and crisp at the edges.

Bake: outdoor oven

1. Preheat to 650–750°F on the stone, checked with an infrared thermometer. Keep it cooler than a Neapolitan bake: this dough has oil, and the heavier toppings need time to cook through.
2. Bake about 2–3 minutes, turning the pizza every 20–30 seconds so the side by the flame doesn’t burn.
3. Done when the crust is browned, the cheese is bubbling and the pineapple has some color.

Bake: home oven

1. Preheat at the oven’s max (500–550°F) for 45–60 minutes with a baking steel or stone on the top rack, about 6 inches below the broiler.
2. Bake 7–10 minutes, until the bottom is browned and the cheese is bubbling.
3. Broil for the last minute if you want more color on top. Watch it closely.

Finish

Rest a minute before slicing. A drizzle of hot honey is great on this one if you have it.