When I order pizza from a pizzeria, my favorite toppings combination is always pepperoni and pineapple. I don’t recall who introduced me to this pairing in college, but the sweet and spicy flavor combination is one my taste buds have craved ever since. I decided to make my own tonight because it has been on my mind lately. This pizza was absolutely delicious with much less fat/calories/WW Points+ than one I would have ordered. If you’re already a fan of Hawaiian pizza (ham or Canadian bacon and pineapple) then I encourage you to spice it up a bit and try it with pepperoni, and if you’ve never had pineapple on pizza before than this is something you absolutely must try. Delicious.
Pepperoni & Pineapple PizzaSource: Emily Bites Original
Boboli 12” Whole Wheat Thin Pizza Crust
1/3 c pizza sauce
¼ - ½ t crushed red pepper (I used 1/2, but that makes it pretty spicy, so if you want to cut the heat you can use ¼ t)
1/3 c sliced pineapple chunks (I used fresh and sliced them fairly thin)
¾ c reduced fat 2% shredded mozzarella cheese
10 slices turkey pepperoni, sliced into quarters
½ t Italian seasoning
1. Preheat the oven to 450.
2. Spread pizza sauce evenly across the top surface of the pizza crust, leaving at least a ½ inch edge around the outside. Sprinkle the crushed red pepper flakes over the sauce, followed by the pineapple chunks. Sprinkle the shredded mozzarella evenly over the top, followed by the pepperoni pieces. Finish the pizza by sprinkling the Italian seasoning over top.
3. Place pizza on a foil covered baking sheet, a pizza stone (my preference) or straight onto the oven rack (depending on how you like your crust) and bake for 8-10 minutes.
Yields 6 slices. Weight Watchers Points Plus: 5 per slice