A duck and a pineapple walk into a bar.  The duck asks, “do you serve pizza?”
The bartender says, “No, this is a bar.  Go away.”
So they walk down the street to a pizza shop.  What happens next is delicious.

I submit perhaps the only permissible use of pineapple on a pizza.

Ingredients

• Your favorite pizza dough rolled and put on an oiled pizza sheet or ready to shove into your pizza oven from your peel. (My fav is 3 C flour, 1 C warm water, 2 t yeast, 1 t salt, 2 T olive oil–let rise once, then roll out for pizza. This will make 2 pizzas.)

Sauce base

• ½ C pesto
• ¼ C cream
• 2 T minced/crushed garlic

Toppings

• 1 C shredded duck confit (leg/breast/whatever—I used confit wings)
• 2/3 C chopped pineapple (can be fresh or canned–drain well)
• 1 C shredded provolone cheese or enough slices to cover the dough
• 3 T chopped jalapenos or any other peppers. Use your discretion—pickled pepperoncini might actually be good on this. I used red pickled peppers for the color.
• Finely sliced or cubed red or white onion (about 1/2 C) —strew it about with abandon.
• 1 C shredded parmesan cheese.

Method

• Preheat oven to highest setting 450-800 F.
• Prep crust.
• Put sauce in middle of crust and spread out with a spoon.
• Layer provolone first, then add all other ingredients, topping with the parmesan.
• Cook until done.  In my 450 F oven this took 14 minutes.  I had to turn it around at 10 minutes.  If you have a professional pizza oven, it may take as little as 3 minutes.  You know best.

What to serve with this? A salad of bitter greens like endive or arugula with vinaigrette would be awesome. Wines? This can withstand a zinfandel, but I think a grenache or viognier would be nice as well.

Stay briny,

–Stacey