I experimented heavily with pineapple pizza until I found out I had an extreme allergy to gluten. The sauce loves some garlic but, if you really want garlic, just toss some diced garlic on top of the pizza with a drizzle of olive oil before you bake. It comes out perfect at 550 for 5-6 minutes on a pizza stone or 450 for 8-10? (I can’t remember anymore, I shifted to the former). Buuuuut, that’s how I learned that the two flavors clash when they’re too strong. A piece of pineapple with an adjacent medium to medium-well garlic is not a pleasant combo.
Also how I found out that Italian small leaf basil and pineapple is literally a perfect combo, always. I’m making a basil pineapple salad tomorrow!
I experimented heavily with pineapple pizza until I found out I had an extreme allergy to gluten. The sauce loves some garlic but, if you really want garlic, just toss some diced garlic on top of the pizza with a drizzle of olive oil before you bake. It comes out perfect at 550 for 5-6 minutes on a pizza stone or 450 for 8-10? (I can’t remember anymore, I shifted to the former). Buuuuut, that’s how I learned that the two flavors clash when they’re too strong. A piece of pineapple with an adjacent medium to medium-well garlic is not a pleasant combo.
Also how I found out that Italian small leaf basil and pineapple is literally a perfect combo, always. I’m making a basil pineapple salad tomorrow!