The Fork & Fin® Nashville Hots Hawaiian Pizza

The Fork & Fin® Nashville Hots Hawaiian Pizza

20 minutes 4 servings


  • 8 ounces thick-cut bacon, cut into ½-inch pieces

  • 2 cups ½-inch chunks of fresh pineapple

  • 1 1/2 pound pizza dough

  • Flour

  • 8 tablespoon BBQ sauce

  • 8 pieces The Fork & Fin® Food Truck Breaded Appetizers Nashville Hot

  • 2 cup shredded mozzarella

  • Pickled okra or pickled jalapenos


Prepare fish according to package directions. 1. Preheat oven to 500°F. If you have a pizza stone, set it in the middle of the oven. If you don’t have a stone, use an upside-down heavy sheet pan. 2. Cook the bacon until crisp in a large skillet over medium-high heat. Remove with a slotted spoon and add the pineapple to the skillet. Cook until browned and caramelized, about 5-6 minutes. Set aside. 3. Flour a wooden peel or upside-down rimmed sheet pan. Flour your work area. 4. Put a quarter of the dough ball on the work surface and stretch and shape with hands or a rolling pin to 8 to 9-inch diameter. Transfer to the peel or sheet pan and brush with 2 tablespoons of the BBQ sauce. Add a quarter of the Nashville Hots, pineapple and bacon and sprinkle with ½ cup of the cheese. Slide the pizza onto the stone or baking sheet. Bake 5-8 minutes or until melted and bubbling. If you’d like the top browner, turn the broiler on for 1-2 minutes. Slide pizza onto a cutting board, sprinkle with okra or jalapenos, cut into slices and serve.

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