Sam Panopoulos first introduced the world to pineapple on pizza in 1962 Ontario, Canada, sparking a culinary debate that continues to this day. This version takes that bold fusion and gives it a modern, plant-based makeover that I find absolutely delicious.
The secret lies in the contrast between the smoky BBQ sauce and the bright acidity of the pineapple. Using spelt flour for the base adds a lovely nuttiness, while the homemade cashew cheese sauce provides a rich, creamy finish that ties the vegetables together. I love how the red pepper and chilli add a subtle heat to balance the sweetness.
Preparation Tip
Prepare the cashew cheese sauce on the day you plan to use it.
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