@crysta said in Pineapple on Pizza:
The near-acidic sweetness of pineapple complements the saltiness of the ham/bacon and the tang of the tomato sauce perfectly. Some people just can't appreciate true art.
Here's my problem with the pineapple: it makes goop out of the rest of the toppings.
The sweetness of the pineapple should complement the ham, but most idiots bake the fuck out of it, which makes the saltiness die. And the moisture of good, fresh pineapple hampers the cheese melting, and there's always too much fucking tomato sauce. Aggravating as shit. Every single time it's ordered from just about any location -- totally, sloppy, sopping mass of shit that'd make better wallpaper glue..
Except the time that I ate it without the cheese. That's when I made my own flatbread pizza with the pineapple and sauce to start with, then pulled it out of the oven at the 7-minute mark to add ham and bacon to it, then put a parmesan-mozza mix on top. Back in for 7 minutes, and took it out. Lovely.
Having it deep dish? Also a different story. Pizza Slut Hawaiian pizza's fantastic: the fluffy dough soaks up a lot of that moisture.
But Papa John's? Fuck Papa John's.