Pineapple & Ricotta Pizza with Parmesan & Red Onion
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Pineapple & Ricotta Pizza

with Parmesan & Red Onion

35 MIN
3 Servings
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    From the Test Kitchen

    For this twist on the classic Hawaiian pizza, you'll top fresh pizza dough with three types of cheese (ricotta, mozzarella, and parmesan) and red onion. Right after the pizza comes out of the oven, you'll top it with pineapple marinated in honey and Calabrian chile paste for a bit of heat to temper the sweetness.

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    Dietary Information

    • Nutrition
    • Calories
      670 Cals (est.)
    Pineapple & Ricotta Pizza with Parmesan & Red Onion
    • 16 oz Pizza Dough
    • ½ cup Part-Skim Ricotta Cheese
    • 4 oz Pineapple Spears
    • 4 oz Fresh Mozzarella Cheese
    • 1½ tsps Calabrian Chile Paste
    • 1 Red Onion
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 2 cloves Garlic
    • ½ cup Grated Parmesan Cheese
    • 2 tsps Honey

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the dough and honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Halve, peel, and thinly slice the onion. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Medium dice the pineapple. In a bowl, combine the ricotta, Italian seasoning, half the parmesan, and as much of the garlic paste as you'd like; season with salt and pepper. In a separate bowl, combine the honey (kneading the packet before opening), a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Add the diced pineapple; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

    2 Assemble the pizza

    Lightly oil a sheet pan. Using your hands, gently stretch the dough to about 1/4-inch thickness. Carefully center the dough on the sheet pan. Shape towards the edges of the pan, maintaining an even thickness (if the dough is resistant, let rest 5 minutes). Evenly top with the seasoned ricotta, sliced onion, and mozzarella (tearing into small pieces before adding). Season with salt and pepper.

    Assemble the pizza
    Bake the pizza
    3 Bake the pizza

    Bake, rotating the sheet pan halfway through, 14 to 19 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven; immediately top with the marinated pineapple. Let stand at least 2 minutes.

    4 Finish & serve your dish

    Transfer the baked pizza to a cutting board. Top with the remaining parmesan. Cut the finished pizza into equal-sized pieces. Enjoy!

    Finish & serve your dish
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