Gordon Ramsay’s Pineapple Pizza Brought Me Back to the Joy of Cooking

I went into this one absolutely chaotic and ready for drama. Pineapple on pizza is already a debate that has destroyed friendships and group chats—so the idea of Gordon Ramsay making a version? I had to know.

Spoiler: I didn’t expect to love it. And now I’m low-key mad that I do.

What Gordon Ramsay Would Do

He’d make it unapologetically bold. No red sauce. No canned pineapple. Just Parmigiano cream, real ham (none of that watery deli stuff), and fresh pineapple that actually caramelizes in the oven.

He’s not here to play nice with tradition. He’s here to say, “You think you know pineapple pizza? Watch this.”

And honestly, I did. I watched. I made. I devoured. And I kinda want to write him a thank-you note.

What I Changed (And Why)

I didn’t have Gorgonzola, so I swapped in a little crumbled goat cheese. Still funky. Still delicious. Also, I used regular fresh pizza dough from my local bakery instead of making Neapolitan dough from scratch—because I had 99 problems and dough was not gonna be one that night.

I was worried the Parmigiano cream would be weirdly salty or too rich. It wasn’t. It brought this luxurious cheesy base that made everything else feel like a topping at an upscale wood-fired pizzeria in Naples.

I added red chili flakes on top after baking. Sue me. I needed a kick.

How It Turned Out

Let me be honest. I expected a novelty pizza. Something to try once and giggle about.

But this? This was balanced. The salty ham, sharp cheeses, the gooey mozzarella that pulled like a dream, and then that burst of sweet-acid pineapple—I GET IT NOW. I get why this works.

Even my pineapple-hating housemate took a bite and went “Wait… hold on…”

So, Was It Worth It?

Absolutely. Was it chaotic? Yes. Was I flouring my counter with one hand while yelling “WHY AM I MAKING LAMB SAUCE LAST WEEK AND PINEAPPLE PIZZA TODAY?” Absolutely.

But that’s the magic of food, right? You can be completely unhinged and still end up with something kinda perfect.

Would I make it again? Honestly? Yes. It’s a weird comfort flex. Fancy enough for a dinner party. Fun enough for a Friday night with wine and no expectations.

How to Make Gordon Ramsay’s Pineapple Pizza

Bold, cheesy, sweet, salty, and just a little chaotic. Like all the best things in life.

Smart Tips

• Use fresh pineapple. Canned will make the pizza too wet and won’t caramelize.
• Don’t overload the toppings. Let each one sing without creating soggy chaos.
• Parmigiano cream is magic. Trust the process—it binds everything with that salty umami.
• Bake it HOT. Like, max heat your oven can go. It needs that blistered crust.
• Stretch, don’t roll. You want a chewy, puffy edge—not a cracker.

FAQs

Can I use canned pineapple?
You can, but fresh really is worth it here. Less soggy, more caramel.

What if I don’t have Parmigiano cream?
Try a thin white béchamel or just use good ricotta. But Parmigiano cream is elite.

Can I use store-bought dough?
Yes. I did. Zero regrets.

Will pineapple purists hate me?
Maybe. But they’ll respect the bite.