What we have here is me messing with pizza to reinterpret the love-it-or-hate-it Hawaiian pizza into something… else.
This is actually one of the best recipes I’ve ever come up with, and it makes a terrific (terrifying?) amuse-bouche. Simple too: golden pineapple, Parmigiano-Reggiano cheese, bread crumbs, jamón serrano, corn maltodextrin, gelatin-clarified tomato juice. See? Easy!