I love pineapple on pizza, but the key to its greatness is using small pieces on top of the cheese and even giving them a little squeeze before cooking to prevent an over abundance of juice.
For kiwi on a pizza to be even mildly appetizing at face value IMO the pieces would need to be quite small. I don’t want a mouthful of sweet. A hint of sweet along with all the saltiness in the pizza is what makes sweet/salty pizzas amazing.
Green olives on pizza are king, unfortunately no where near me seems to do them. My gf worked in a pizza place for a while and i used to get her to secretly make me pizzas using the green olives they use for starters
I love pineapple on pizza, but the key to its greatness is using small pieces on top of the cheese and even giving them a little squeeze before cooking to prevent an over abundance of juice.
For kiwi on a pizza to be even mildly appetizing at face value IMO the pieces would need to be quite small. I don’t want a mouthful of sweet. A hint of sweet along with all the saltiness in the pizza is what makes sweet/salty pizzas amazing.
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It’s like black olives…They have to be put on after bake.
Green olives on pizza are king, unfortunately no where near me seems to do them. My gf worked in a pizza place for a while and i used to get her to secretly make me pizzas using the green olives they use for starters
I like those too. Olives tend to bleed into everything which is why we would always put them on after the pizza baked.