Pizza Alla Benno: Speck, Pineapple, Jalapenos, Mozzarella, and Tomato

• 1 round of Nancys Pizza Dough (page 126)
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 1/4 cup Passata di Pomodoro (page 25) or tomato sauce
• 2 ounces low-moisture mozzarella, cut into 1-inch cubes
• 8 very thin round slices jalapeno pepper
• 10 paper-thin pineapple slices (cut the skin off the pineapple, cut the pineapple in half lengthwise, and slice the pineapple on a mandoline, including core; about 2 ounces)
• 4 thin slices speck or prosciutto (about 1/2 ounce)
• 1 fresh chive

1. Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
2. Brush the rim of the dough with olive oil and season the entire surface with salt.
3. Ladle or spoon the sauce onto the center of the dough and use the back of the ladle or spoon in a circular motion to spread the sauce over the surface of the dough, leaving a 1-inch rim without any sauce.
4. Scatter the cheese and then the jalapeno slices over the pizza, lay 2 pineapple slices in each quadrant of the pizza, putting the halves together to look like a whole round, and lay the final slice in the center of the pizza.
5. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes.
6. Remove the pizza from the oven and cut it into quarters, making sure that each quadrant contains a whole slice of pineapple.
7. Drape one slice of speck onto each quadrant, finely snip the chive over the pizza, and serve.
8. Gewurztraminer (Alto Adige)

nancys, extravirgin olive oil, kosher salt, tomato sauce, mozzarella, pepper, paper, thin slices speck, chive

Taken from www.epicurious.com/recipes/food/views/pizza-alla-benno-speck-pineapple-jalapenos-mozzarella-and-tomato-393689 (may not work)