With the frequency of ‘Za of the Week posts versus posts about anything else, this blog ought to be renamed Modern Pizza Box. This week’s pie was topped with: pepperoni, red onions and pineapple.
The dough stretched so well this time around, and extra sauce was used again. We were going for an interesting topping combination without using anything out of the ordinary. Then again, Burma doesn’t consider crickets as a pizza topping out of the ordinary.
The layers stacked like this:
- Garlic-infused olive oil brushed on the baking sheet
- Extra marinara
- ½-¾ cup of mozzarella
- Sliced pepperoni
- Sliced red onions
- Pineapple tidbits
- 1½-1¼ cups of mozzarella
The two main things I felt should be stressed with this pizza were:
- Use Parmesan to soak up the liquid that leave the toppings, mainly the onions and pineapple. Who enjoys soggy pizza?
- Make sure to drain the pineapple well if you are using canned pineapple. The best way to drain pineapple is with a strainer.
The rest of the pie is pretty standard everyday American pizza.
The crust came out perfectly crispy. The toppings combined very well to create a flavor of its own. Even though pineapple usually accompanies ham on a Hawaiian-style pizza, it still goes well with pepperoni. Red onions have a sweet flavor when they’re cooked, so they go well with a topping like pineapple.
Where’s the pepperoni? Buried beneath the sea of cheese.