“Pineapple pizza can be a good pizza.
» This sentence, sacrilege for many pizza lovers, is nevertheless pronounced by a fine connoisseur: not only is Bartolo Calderone Italian but he also runs a pizza school, the Professional School of Pizza and Natural Breadmaking, in Bordeaux.
“On a pizza, you can put whatever you want, but if the dough is not good, it is not good at all.
»
Putting words into action, our expert grabs a plump piece of dough, rolls it out and places a few pieces of mozzarella on top.
And here is the drama !
At least for Italian purists.
Bartolo Calderone takes a pineapple, cuts it, drizzles it with olive oil, sprinkles it with pepper, roasts it in the oven (“this allows the sugars contained in the fruit to be concentrated”) and… arranges the pieces on the pizza.
“Most pineapple pizzas are made with canned pineapple: I'm surprised people don't think they're good!”
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The pizza maker adds parmesan.
When it comes out of the oven, the pizza is covered with Parma ham “and we’re going to freshen it all up with arugula”.
At this point, the pineapple has been completely camouflaged... Wouldn't he assume?
He places the grated parmesan in small round pastry molds, puts them in the oven for a few minutes and unmold them: as if by magic, the cheese has hardened and transformed into tiles, in the shape of pineapple slices.
He places them on the arugula, drizzles with oil and seasons with Espelette pepper.
" And There you go !
It's finish !
»And frankly, it makes you want it.
Besides, it's not Victor Ostronzec, the starred chef of Soléna, in Bordeaux, who was summoned to do a blind tasting of three Hawaiian pizzas, including those from Pizza Hut and Domino's, which will say the opposite.
To discover our report, press “play”.