Name: The Tuscan Tropicale
Cuisine: Italian
Ingredients: Dough: 72-hour cold-fermented sourdough pizza crust, stretched to 12 inches for a tangy profile that complements the rich pesto.; Sauce: Apply a thin, uniform layer of high-quality basil pesto, leaving a 1-inch border to allow for the cornicione to rise.; Pesto; Provolone; Parmesan; Chicken; Italian Sausage; Pineapple; Bell Peppers; Onions; Fresh Tomatoes; Ground Parmesan; Red Pepper Flakes

Ingredients

Sauce

Pesto

Cheese

ProvoloneParmesan

Protein

ChickenItalian Sausage

Toppings

PineappleBell PeppersOnionsFresh Tomatoes

Finishes

Ground ParmesanRed Pepper Flakes

How to Make It

Dough72-hour cold-fermented sourdough pizza crust, stretched to 12 inches for a tangy profile that complements the rich pesto.

SauceApply a thin, uniform layer of high-quality basil pesto, leaving a 1-inch border to allow for the cornicione to rise.

1Preheat your oven to 500°F (260°C) with a pizza stone or steel placed on the middle rack for at least 60 minutes.
2Stretch the room-temperature dough on a floured surface into a circular shape, maintaining an even thickness.
3Spread the basil pesto evenly over the base, ensuring it is not too thick to avoid an oily crust.
4Layer the Provolone slices followed by half of the Parmesan to create a meltable, savory cheese foundation.
5Distribute the cooked chicken strips and crumbled Italian sausage evenly across the cheese layer.
6Add the sliced bell peppers, red onions, and pineapple chunks, ensuring they are spread out for consistent cooking.
7Place the fresh tomato slices on top, which will slightly dehydrate and concentrate in flavor during the bake.
8Slide the pizza onto the preheated stone and bake for 8 to 11 minutes until the crust is golden brown and charred in spots.
9Remove from the oven and immediately sprinkle the ground Parmesan and red pepper flakes over the hot surface.
10Let the pizza rest for 2 minutes before slicing to allow the pesto and cheese to set.

Chef's Tip

To prevent a 'soggy' middle, pat the pineapple chunks and fresh tomato slices with a paper towel to remove excess moisture before placing them on the pesto base.