Recipe courtesy of Ree Drummond

Jalapeño-Pineapple Pizza

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4 servings
Store-bought, refrigerated dough guarantees there’s a pizza on the dinner table in under half an hour. Ree tops this one with fresh pineapple and jalapeños, but canned or jarred work just as well. Alongside the bacon, this combination packs a real flavor punch.



  1. Preheat the oven to 475 degrees F.
  2. In a large pan over medium heat, cook the bacon, flipping as needed, until it begins to crisp, 7 to 8 minutes. Set aside on a paper towel-lined plate.
  3. Very lightly brush a baking sheet with 1 tablespoon of the olive oil. Spread the dough onto the baking sheet in a large oval. Spread the sauce over the dough, leaving a 1/2-inch border around the outside.
  4. Cover the sauce with the cheese, then the pineapple, then the jalapeño slices. Crumble the bacon and sprinkle it over the pizza. Brush the exposed crust with the remaining olive oil. Bake until brown and crisp, 12 to 14 minutes.