Ghost Pepper Salami & Hot Honey Pineapple Pizza
Fiery ghost pepper salami, sweet charred pineapple, melty mozzarella, and a finish of hot honey — a sweet-heat pizza that finally settles the pineapple debate.
Our Ghost Pepper salami brings serious heat from the ghost pepper, one of the hottest chiles in the world. That kind of fire needs a foil, and sweet, juicy pineapple is exactly it.
Charred pineapple, melty mozzarella, and a little sharp red onion balance the salami, and a drizzle of hot honey at the end leans into the sweet-and-spicy. It's the pizza for people who think pineapple doesn't belong on pizza — right up until they try this one.
Use the salami sparingly. It's potent, and a few thin slices flavor the whole pie.
Ingredients
For the Pizza
1 ball pizza dough (about 12 oz), at room temperature
1 tablespoon olive oil
8 oz fresh mozzarella, torn
2/3 cup pineapple, cut into small pieces
1/4 red onion, thinly sliced
2 oz Ghost Pepper salami, very thinly sliced
For Finishing
2 tablespoons hot honey (or Boulder Creamed Honey with a pinch of chile flakes)
fresh cilantro or basil
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Instructions
Place a baking sheet or pizza stone in the oven and preheat to 500°F, or as high as it goes, for at least 20 minutes.
Pat the pineapple pieces dry. For extra flavor, char them in a hot dry skillet for a couple of minutes until lightly browned at the edges.
Stretch the dough on a piece of parchment into a roughly 12-inch round and brush lightly with olive oil.
Scatter the mozzarella, then the pineapple, red onion, and the ghost pepper salami across the top.
Slide the pizza, still on the parchment, onto the hot pan and bake 12 to 15 minutes until the crust is deeply golden and the salami edges crisp.
Drizzle with hot honey, scatter with cilantro, slice, and serve immediately.
Chef Notes
Ghost pepper salami is no joke, so a little goes a long way — slice it thin and use less than you think. The pineapple's sweetness and acidity are what keep the heat in check, so don't skip it.
Get your oven and pan as hot as possible for a crisp crust, and add the hot honey only after baking so it stays loose instead of scorching.
Substitutions & Tips
Too much heat? Our Calabrese salami gives you the same sweet-heat pizza with a friendlier burn. For more funk than fire, try the Spiced Juniper, Gorgonzola & Honey Pizza.
Fresh pineapple chars best, but well-drained canned pineapple works in a pinch. Swap the cilantro for basil if you'd rather keep it Italian-leaning.
Serving & Storage
Eat it hot from the oven while the cheese is molten and the crust is crisp.
Leftovers keep for a day in the fridge; reheat slices in a hot skillet or oven rather than the microwave to bring the crust back to life.
Published
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