Smoky Bacon and Pineapple Pizza

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“Instead of phoning for a pizza, try making this tempting version of a popular classic.”

Ingredients Nutrition


  1. In a bowl, combine the yeast with the beer or water, honey, olive oil and salt.
  2. Leave for 5 minutes at room temperature to activate the yeast, then transfer to a food processor along with the flour and process until the dough forms a ball.
  3. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another couple of seconds.
  4. Tip the dough onto a lightly floured work surface and knead thoroughly for 2 minutes, adding extra flour if necessary to form a smooth dough.
  5. Transfer the dough to a lightly oiled bowl and turn to coat with oil.
  6. Cover with a damp tea towel and allow to rise in a warm place until doubled in size, at least 1 hour. Preheat the oven to 230C/gas 8/450°F
  7. Divide the dough into 4 and roll into balls. Place on a lightly oiled baking sheet, cover with a damp towel and leave to rest for 15 minutes. Transfer the dough to a lightly floured surface and roll into 30cm rounds, each about 1cm thick.
  8. Spread 2 tbsp of tomato sofrito on the base of each pizza, leaving a 5cm edge. Spread the caramelised onions on top, followed by the lardons, pineapple and cherry tomatoes. Top with the mozzarella, Parmesan, oregano and pepper.
  9. Bake on a baking tray in the oven for 15 to 18 minutes, until crisp and bubbling. Leave to cool for two minutes before serving with a little chilli oil and a crisp green salad.

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