Recipes, re-invented from cooking shows
BBQ Pineapple and Camembert Pizza
Prep. Time:
Baking Time:
Total Time:
150 minutes
165 minutes
Serves:
2 large pizzas (12-inch) or 4 personal pizzas
Inspired by Sandro's ingenious international fusion creation that earned Paul Hollywood's enthusiastic praise for being "really messy" in the best way. This bold pizza combines sweet caramelized pineapple chunks with rich, funky Camembert cheese over a smoky BBQ sauce base, creating sophisticated sweet-savory balance. The dough is properly fermented for excellent flavor development and crispy-chewy texture. Paul praised how the barbecue flavors work with pineapple and Camembert running throughout, noting each flavor stays distinct rather than muddy. This elevates controversial Hawaiian pizza with French cheese sophistication and American BBQ smoke. The generous, abundant toppings create an inviting loaded style. Paul declared it ingenious and would freeze extras to have on hand. Perfect for casual entertaining, this fusion brings together American BBQ tradition, tropical sweetness, French cheese artistry, and Italian pizza technique.
Ingredients
FOR THE PIZZA DOUGH:
4 cups bread flour
2 teaspoons SAF red instant yeast
2 teaspoons salt
1 tablespoon sugar
1 1/2 cups warm water (110°F)
3 tablespoons olive oil
Extra flour for dusting
FOR THE BBQ SAUCE BASE:
1 cup barbecue sauce (your favorite style)
2 tablespoons tomato paste
1 tablespoon honey
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
FOR THE TOPPINGS:
8 oz Camembert cheese, rind removed, cut into chunks
1 1/2 cups fresh pineapple, cut into bite-sized chunks
1 red onion, thinly sliced
1 red bell pepper, sliced
8 oz cooked chicken or pulled pork (optional for protein)
1 cup mozzarella cheese, shredded
Fresh cilantro or basil for garnish
Red pepper flakes (optional)
Instructions
MAKE THE PIZZA DOUGH:
In the bowl of a stand mixer fitted with dough hook, combine flour, yeast, salt, and sugar.
Add warm water and olive oil. Mix on low speed until dough comes together.
Knead on medium speed for 8-10 minutes until dough is smooth, elastic, and slightly tacky.
Form into a ball and place in a lightly oiled bowl, turning to coat.
Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
PREPARE THE BBQ SAUCE:
In a small bowl, whisk together barbecue sauce, tomato paste, honey, smoked paprika, and garlic powder. The barbecue flavors combine with pineapple and Camembert to create the ingenious combination.
PREPARE THE TOPPINGS:
Cut Camembert into chunks, removing rind if desired (leaving some rind is fine for extra flavor).
Cut fresh pineapple into bite-sized pieces.
Slice red onion thinly and red bell pepper into strips.
If using, prepare cooked chicken or pulled pork.
SHAPE AND ASSEMBLE:
Preheat oven to 475°F (or as hot as your oven goes). If using a pizza stone, place it in the oven to preheat.
Punch down dough and divide into 2 or 4 portions depending on desired pizza size.
On a lightly floured surface, roll or stretch each portion into desired shape (round, oval, or rustic).
Transfer dough to parchment paper or pizza peel dusted with flour or cornmeal.
Spread BBQ sauce generously over each pizza base, leaving a small border for crust.
Scatter mozzarella cheese as a base layer.
Distribute chunks of Camembert across the pizza.
Add pineapple chunks, sliced red onion, and bell pepper.
If using, add pieces of cooked chicken or pulled pork.
Embrace the loaded, abundant topping style for that really messy pizza look.
BAKE:
Transfer pizza (on parchment if using) to preheated pizza stone or place baking sheet in oven.
Bake for 12-15 minutes until crust is golden brown and cheese is bubbling and melted.
The Camembert should be completely melted and running throughout.
Watch carefully - every oven is different, and you want crispy crust without burning.
FINISH AND SERVE:
Remove from oven and let cool for 2-3 minutes.
Garnish with fresh cilantro or basil leaves.
Sprinkle with red pepper flakes if desired.
Slice and serve immediately while cheese is molten and stretchy.
Tell us about your experience of this site
Did you try out this recipe? Do you need some questions answering? Please, tell us what you need and we'll hurry to help.