As I have previously mentioned, I have an aversive reaction to the enzymes in fresh pineapple. Namely, I experience a stinging sensation in my mouth and my lips puff up. Not pretty.
But when cooked, I don’t have the reaction (unless if I chow down an indecent amount of pineapple).
And so, when working with pineapple, I usually use the outer sides of the pineapple (less enzymes are concentrated here) or cook it.
To kick off the unofficial start of summer, I’m posting a Hawaiian Pizza recipe. But instead of topping it with pineapple, I’m using the (cooked) pineapple as the crust!
Pineapple “Crust” Hawaiian Pizza (Grain-Free)
Pineapple slices (sliced thinly)
Bell pepper (any color), chopped
Precooked ham, chopped
Preheat the oven to 350 degrees. Place pineapple slices on a baking pan and place in the oven for 10 minutes. Take out, spread on a thin layer of sauce, followed by bell pepper, ham, mozzarella, and cilantro. Put back in the oven for 10 more minutes. Let cool for at least another 10 minutes before eating.