Barbecue Pineapple, Jalapeño and Feta Pizza

Instructions

1. 1

   Preheat Oven to 500°F with a rack in the upper third of the oven. If you're using a Pizza Stone or Pizza Steel, place it in the oven on the top rack.

2. 2

   Prepare the pizza dough: In a food processor, combine the flour, yeast, salt, and a generous amount of freshly ground black pepper. Pulse to mix. With the processor running, add warm water and olive oil, and process until the dough forms a ball. If the dough is sticky, add flour one tablespoon at a time. Transfer to a lightly floured surface and knead briefly until smooth. Divide the dough into two equal balls, coat lightly with olive oil, and let rest covered for 15 minutes. Roll or stretch each ball into an 11-inch round on a lightly floured surface or Parchment paper.

3. 3

   Evenly spread ¼ cup Barbecue Sauce over each pizza. Divide toppings evenly over the two pizzas, beginning with grated Mozzarella Cheese, followed by sliced Pineapple, Pickled Jalapenos, crumbled Feta and chopped Red Onion.

4. 4

   Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 12 minutes (or significantly less, if you're using a Pizza Stone / Pizza Steel—keep an eye on it). Transfer pizza to a Cutting Board, slice and serve with desired garnishes on the side.

Notes

Notes Pizza dough preparation tips: This crust turns out especially golden and bubbly if you bake it on a hot pizza stone or pizza steel instead of a baking sheet. I roll out the pizza on parchment paper, cut to size, then scoot it onto the pizza steel using a cookie sheet. The pizza will bake much faster on a hot surface, so keep an eye on it and reduce the baking time accordingly. I hear this dough works great on the grill, too!

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