Modhat: While you are correct, in the future please leave the modding to the mods. (this is not a warning).
Next time flag it and choose Something Else option, and type a little note to let us know it is turning into a hijack.
For all of us talking about “The City”. Drop it from this thread. Feel free to start a new thread.
LOL: Ninja’d by a fellow mod.
I’ve tried it, more than once, and I just don’t care for the flavor of pineapple added to my pizza.
I’m adventurous in culinary matters, love all kinds of sweet/savory combinations, frequently pair fruits with meats (blackberries with venison, sweetened rhubarb with poultry, cranberries with poultry, apricots with lots of things, prunes with fatty goose, applesauce with pork, etc.). And I love fresh pineapple, grilled or otherwise.
For me, the reason is that I find pineapple a very bold, forward flavor. Whatever it’s added to, it is pineapple. And it’s drippy, so even if one removes the chunks of pineapple from the pizza, the forward flavor remains to flavor the entire pizza.
If I’m with a crowd that prefers pineapple on a community pizza, I don’t fuss and I don’t complain. I just order my own smaller pizza if I can and am grateful for the leftovers.
Once, I was interested to note how offended a family group became because I declined to eat the pineapple-covered pizza they had ordered for everyone. They didn’t ask anyone about preferred toppings – nor did I expect them to, as they were hosting the gathering. I simply chose to not eat what they offered, as politely as I could. It was a boyfriend’s family, so I had an interest in making a favorable impression. But they were genuinely insulted that I didn’t choose to gag down a flavor combination that I find inedible. I don’t get that at all. We all have different tastes, and that should be ok, shouldn’t it?
There’s the problem. Pineapple needs to be grilled before being added to a pizza.
My recipe: dice a can of spam, fry in pan, drain and dice a can of pineapple, add to pan and fry with spam. Once it’s all hot and starting to crisp, put on cheese pizza, and then bake it.
You get the sweetness in the spam and the savory in the pineapple, while the juice gets evaporated. The baking finalizes the crisp. So good. It’s the pizza my kids request the most (with olive and mushroom a distant second).
Yes, one of the amazing things about pineapple is how well it holds its structure when subjected to heat.
There’s admittedly a lot that can go wrong with pineapple. If the pizza place is using pineapple packed in syrup, it’s going to be way too sweet. If they’re plopping it into the pizza with a handful of juice, it’s going to be soppy. I don’t really expect your average pizza places to bother getting any kind of color on the pineapple, and 11 minutes in a pizza conveyor oven certainly won’t do it.
Then there’s the meat. I happen to find ham boring and bland to begin with, and it definitely can’t stand up to the pineapple. Some folks have mentioned pepperoni. That’s better. But what you really need is bacon. The smoky/salty cuts through the pineapple’s sweetness, and the pineapple’s acidity cuts through the bacon’s fat. The bacon should also be crispy/crunchy, which is an important texture contrast on any pizza but doubly so with a soft fruit topping.
Or she’s working in Dallas because it’s cheaper to open a restaurant (a notoriously risky business with a high failure rate) in Dallas than in Manhattan. That’s why Atlanta has more Brazilian steakhouses and - I believe - more Korean barbecues than New York. The notion that one can only find good cuisine in New York or Los Angeles, or that any chef working elsewhere is simply not good enough for the big city, is outdated, at best; ill-informed snobbery at worst.
As to the OP, pepperoni and pineapple is my default order. It’s not just the sweet/savory contrast; it’s also the tart acidity that cuts through and balances the greasiness and meatiness of the cheese, tomato sauce, and pepperoni. Same reason I add pineapple to burritos and quesadillas, and lime juice to tacos.
This sounds tasty. Spam is never on my grocery list but I inherited a can from my MIL. Surprisingly it hasn’t passed expiration date. Time to start a pizza dough! Yes I always have canned pineapple in my cupboard.
Just call it “Hawaiian Flatbread Pie” and don’t call it “Pizza”. Quit adapting other’s names for your stuff (aka “cultural appropriation”)
Huh? So then all American pizza should be “flatbread pie” then?
ANyway, I am getting a kick out of some of these toppings. From Francine’s Pizza Jungle, Portland, Oregon, 1957:
That’s fantastic!
I’d go for any of those combos, pizza, flatbreads or pasties
Eat up!
(sorry if this has already been posted)
What about Cheese and Fruit Loops?
In their defense, they also serve Crab Rangoon pizza which sounds pretty damn tasty.
Yeah, Post #204
Oh dear God (re: 1957 menu). And that was before marijuana became popular in Portland? I wonder if this was mostly a publicity stunt or if people actually ordered these things? And how can they all cost almost the same when the ingredients vary wildly in cost? Guessing they weren’t too generous with the lobster. I’m only sorry that the image is cropped so we can’t know what kind of monstrosity the “English Pizza” was.
Pork and beans, with chopped onions.
Spam, pineapple and onion. I’d make it again, though I prefer pepperoni or Italian sausage w/pineapple as the spam was bland but filling! The family ate it with gusto
Gusto on a pizza? Ewww!
It’s an acquired taste, one that they relish.
Me gusto!
Everyone loves Vienna Sausage. Putting it on a pizza merely celebrates a traditional love of stuffed crusts and the new Space-tech™ technology of canned goodness. And who doesn’t crave frog legs or fruit cocktail with cheese and tomater sauce.
I don’t know what the price of lobster in Oregon at that time would be; it once was poor people’s food, but all the way on the other side of the US. Plus there is such a thing as canned lobster, so they may very well have been using that. What gets me a bit is that “hot dog” was considered a “standard” for their one-topping pizzas.
My guess as to the restaurant is, yes, this was some sort of gimmick to get people in the door. What got me at first was thinking about all the ingredients they must have to keep on hand and fresh for all these pizzas, but then I realized most of the bases are some sort of smoked, pickled, canned, or otherwise preserved ingredient.
Or they just got lobster out of the water. They exist on the west coast too.