Pineapple on a Pizza?
To some pizza buffs it’s a travesty. For others, it’s the first thing they order. The culinary world is rife with debates that stir passion and provoke thought, yet few topics have polarised palates as much as the inclusion of pineapple on pizza. At Trattoria Italian Restaurant in Bowness, we’ve heard from both sides of this heated debate, but where do you stand, is your Italian pizza really italian if it has pineapple on it?
This semi-controversial topping continues to spark arguments across the globe. Here we take a look into the history of the Hawaiian pizza and explore the discourse surrounding this divisive dish.
A Sweet Origin Story
Contrary to popular belief, the birthplace of this sometimes-maligned pizza is not nestled within the exotic landscapes of Hawaii but rather in the cold climes of Canada.
In the early 1960s, Sam Panopoulos experimented with pineapple as a pizza topping at his pizza pasta restaurant in Ontario. He intended to introduce a sweet element to the savoury dish, inspired by his penchant for mixing flavours in a way that was unconventional at the time.
The pizza, topped with ham, cheese, and canned pineapple, quickly became a hit with the locals, however, laying the foundation for what we now recognise as Hawaiian pizza.
Why the Arguments?
The views surrounding pineapple on pizza are varied. Detractors argue that the addition of pineapple disrupts the traditional Italian pizza's balance of flavours, introducing a level of sweetness that clashes with the savoury nature of cheese and tomato. Critics cite the integrity and tradition of Italian cuisine, suggesting that such a topping is an affront to all the humble pizza embodies.
Fans of pineapple on pizza celebrate the topping for the very reason it is criticised: its sweetness.
They argue that the combination perfectly complements the salty flavours of ham and the umami of the cheese. Hawaiian pizza is simply a little culinary innovation and fusion, breaking the confines of traditional pizza toppings to explore new, exciting tastes. Where would cooking in general be without this kind of experimentation?
The debate over pineapple on pizza transcends mere taste preferences, of course. It touches on broader themes of cultural exchange and culinary evolution. Hawaiian pizza is sometimes seen as a symbol of globalisation in the food industry. It shows how ingredients from different parts of the world can come together on a single plate.
In Defence of Pineapple on Pizza
Embracing pineapple on pizza is not just an acceptance of a particular topping but a celebration of culinary experimentation and diversity. Italian cuisine itself is renowned for its regional variations. From Sicily to Turin there is, and always has been, openness to adaptation. Some dishes have evolved over centuries to include new ingredients and techniques. In this spirit, the addition of pineapple to pizza can be seen as a continuation of the culinary innovation that Italian food itself has always embodied.
Sweet and savoury combinations are not foreign to Italian kitchens. What about the classic pairings of figs and prosciutto or melon and ham? These dishes rely on the interplay between sweet and salty to achieve a balanced flavour. Pineapple on pizza extends this tradition into new territory, offering a unique culinary experience that many have come to love.
While the debate around Hawaiian pizza may continue to simmer in the background, it's important to recognise the dish for what it truly represents: a bold exploration of flavour that breaks the mould of traditional pizza toppings.
Whether dining in an Italian establishment or a pizza pasta restaurant, the option of pineapple on pizza serves as a reminder of the joy found in culinary experimentation.