Ree Drummond’s Jalapeño-Pineapple Pizza | The Pioneer Woman | Food Network

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!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Jalapeño-Pineapple Pizza
Recipe courtesy of Ree Drummond
Level: Easy
Total: 25 min
Active: 10 min
Yield: 4 servings

Ingredients

8 slices bacon
3 tablespoons olive oil
1 pound refrigerated pizza dough
1/2 cup pizza sauce
1 1/2 cups shredded provolone cheese
1/3 cup fresh pineapple, finely diced
2 jalapeños, sliced

Directions

Preheat the oven to 475 degrees F.

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.

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.

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.

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Ree Drummond’s Jalapeño-Pineapple Pizza | The Pioneer Woman | Food Network

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