Ingredients:
For the pizza:
- 400g fresh pizza dough
- Tomato sauce
- 150g pineapple, diced
- 200g ricotta cheese, crumbled
- 200g smoked pancetta, cut into pieces
For the sauce:
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 4 tomatoes, grated
- A generous pinch of dried oregano
- ½ teaspoon sugar
- Salt
- Freshly ground black pepper
Method:
For the sauce:
Heat the olive oil in a pan over medium heat.
Add the onion and sauté until translucent.
Stir in the grated tomatoes, oregano, sugar, salt and pepper.
Let the mixture simmer for approximately 10 minutes, allowing the flavors to meld and the sauce to thicken.
For the pizza:
Preheat the oven to 230°C.
On a lightly floured surface, roll out the fresh pizza dough into a circular shape.
Transfer the dough to a round baking tray or pizza stone.
Evenly spread the prepared tomato sauce over the dough, ensuring a thin, uniform layer.
Bake the sauced dough in the preheated oven for about 5 minutes to set the base.
While the base is baking, drain the diced pineapple to remove excess moisture.
Remove the partially baked pizza base from the oven.
Sprinkle half of the crumbled ricotta cheese evenly over the sauce.
Distribute the drained pineapple chunks and smoked pancetta pieces over the cheese layer.
Top with the remaining ricotta cheese, ensuring even coverage of toppings.
Return the assembled pizza to the oven and bake for an additional 10 minutes, or until the crust is golden and the cheese has melted and begun to brown slightly.
Once done, remove the pizza from the oven, let it rest for a minute, then slice and serve hot.
