BBQ Pineapple and Camembert Pizza
Prep. Time:
150 minutes
Baking Time:
Total Time:
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
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.
