I’m continuing my video series with Frigidaire and Albert Lee Appliance today. We’re featuring the Frigidaire Gallery range and highlighting the stone-baked pizza mode—one of the many incredible functions in this gorgeous professional-series range for at-home chefs. And my Spicy Pineapple & Bacon Pizza with Fresh Basil and Hot Honey is the best way to show off this amazing range.
I think we’ve all tried to make a beautiful, restaurant-quality pizza at home and absolutely failed. But with the stone-bake pizza mode, you get success every single time. The pizza stone and shield heat up to 750° in a small top section of the oven and cook a pizza in two minutes flat.
For this recipe, and for more information on how to get one of these in your home, head over to AlbertLee.biz for more information.
Why This Spicy Pineapple & Bacon Pizza Recipe Works
This spicy pineapple and bacon pizza delivers bold contrast with intention—fast-fired, deeply flavorful, and designed to feel indulgent without heaviness. Here’s why it consistently hits that sweet-heat sweet spot:
- Sweet–Savory Balance: Fresh pineapple brings juicy acidity and natural sweetness that perfectly offsets smoky, salty bacon, keeping every bite lively and balanced.
- High-Heat Stone Baking: Cooking on a fully preheated stone creates a blistered, airy crust in minutes, locking in moisture while delivering crisp structure underneath.
- Sparse Topping Strategy: Light, intentional topping placement prevents sogginess and allows the crust, sauce, and cheese to shine without overwhelming the pizza.
- Layered Heat: Red chili flakes in the pineapple and a finishing drizzle of hot honey build warmth in stages rather than overpowering the palate.
- Fresh Finish Contrast: Torn basil added after baking cuts through richness with herbal brightness and aroma.
- Fast, Restaurant-Style Results: The ultra-short bake time mimics professional pizza ovens, delivering high-impact flavor and texture at home with minimal effort.
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Key Ingredients for Spicy Pineapple & Bacon Pizza
- Fresh Pizza Dough – Soft, elastic, and full of life, fresh dough is essential for achieving a thin, blistered crust with chew and structure when baked at ultra-high heat.
- Fresh Pineapple – Juicy and bright, fresh pineapple brings natural sweetness and acidity that cuts through the richness of cheese and bacon, keeping the pizza balanced and lively.
- Bacon – Smoky, salty, and deeply savory, cooked crumbled bacon provides contrast and backbone, anchoring the sweetness of the pineapple with bold flavor.
- Mozzarella Cheese – Mild and melty, mozzarella binds the toppings together while allowing the sweet, spicy, and smoky elements to shine without overpowering them.
For full list of ingredients and instructions, see recipe card below.
Instructions for Spicy Pineapple & Bacon Pizza
- Preheat the Oven: Set your oven to stone-baked pizza mode with the pizza stone and shield inside. Allow it to reach full heat.
- Prepare the Dough: Bring fresh pizza dough to room temperature so it’s relaxed and easy to stretch.
- Prep the Toppings: Toss diced pineapple with olive oil and a pinch of red chili flakes. Cook and crumble the bacon if not already prepared.
- Shape the Pizza: Lightly dust your work surface with cornmeal. Stretch each dough ball into a thin 14-inch round.
- Assemble the Pizza: Spread 2–3 tablespoons of marinara over the dough. Evenly scatter half the pineapple and bacon, then sprinkle half the mozzarella. Keep toppings sparse for the best balance.
- Bake: Transfer the pizza to a cornmeal-dusted peel and slide it onto the hot stone. Bake for exactly 2 minutes using stone-bake mode.
- Finish & Serve: Remove pizza from the oven. Drizzle with hot honey and scatter fresh torn basil on top. Repeat the process for remaining dough and toppings.
For full list of ingredients and instructions, see recipe card below.
FAQs for Spicy Pineapple & Bacon Pizza
Can I prepare the pizza toppings ahead of time?
Yes. You can dice the pineapple, cook and crumble the bacon, and even pre-shred the mozzarella a day in advance. Store each component separately in the refrigerator to keep flavors and textures fresh.
Can I freeze the pizza?
Yes, unbaked pizzas can be frozen for up to one month. Assemble the pizza on a baking sheet, flash-freeze until firm, then wrap tightly in plastic wrap and foil. Bake from frozen, adding a few extra minutes to the stone-bake time.
Is this pizza good for feeding a crowd or kids?
Absolutely. The sweet-savory combination of pineapple and bacon appeals to a wide range of palates, while the thin crust keeps it light. You can adjust spice with chili flakes or hot honey to suit milder or bolder tastes.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Recipes You’ll Enjoy
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Spicy Pineapple & Bacon Pizza with Fresh Basil and Hot Honey
Equipment
- Pizza stone
- Pizza shield (if using Frigidaire stone-bake mode)
- Pizza Peel
- Bench scraper or hands for shaping
- Oven
Ingredients
- 2 fresh pizza dough balls store-bought or homemade
- 1 cup diced fresh pineapple
- 1 teaspoon olive oil
- Pinch of red chili flakes
- 1 cup marinara sauce
- 1 cup shredded mozzarella
- 1 cup cooked crumbled bacon
- 1/2 cup fresh torn basil
- 2 tablespoons hot honey
- 1/2 cup cornmeal for the peel
Instructions
- Preheat your oven on stone-baked pizza mode with the stone and shield inside.
- Let dough rest at room temperature until relaxed and easy to stretch.
- Toss pineapple with olive oil and chili flakes to lightly coat.
- Dust your surface with cornmeal and stretch dough thin to a 14-inch round.
- Spoon 2–3 tablespoons of marinara over the dough and spread thinly.
- Scatter half the pineapple and bacon evenly across the pizza.
- Sprinkle with half the mozzarella.
- Slide pizza onto a cornmeal-dusted peel and transfer to the hot stone.
- Bake for exactly 2 minutes.
- Remove, drizzle with hot honey, and finish with torn basil.