a side of toppings #RealTasteForRealLife

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Who decided to put pineapple on pizza? I'd like to know, and I'd like to give him or her a very enthusiastic hug.

If someone were to ask me my favorite pizza topping, I'd have to say pineapple. There's something about that juicy, sweet ingredient that combines perfectly with the salty cheese, tart sauce, and bready crust, at least to my palate. Coming in right behind pineapple would be green peppers--I like their subtle zip and crunch!

There are many options for frozen pizza these days, ranging from your bargain brands to the fancier varieties that are likely to cost almost as much as a fresh pizza. When I'm staring at the freezer case, Freschetta is what ultimately goes into my cart. It's made with high quality ingredients like 100% real provolone and mozzarella cheese and sauce that comes from sun-ripened tomatoes. The crust rises naturally with no chemical leaveners. Freschetta believes that you should feel good about what you serve to your family, and I agree.

Though Freschetta has a Canadian Bacon & Pineapple pizza (not to mention Brick Oven Mushroom & Spinach and Naturally Rising Sausage & Pepperoni, among others), I got two basics at Walmart to pair with my pineapple and pepper salsa--5-Cheese and Pepperoni.

What a great combination--a bite of gooey cheese pizza chased with a scoop of sweet pineapple and spicy jalapenos just makes a mouth rejoice. I should note that the jalapenos I used were the very first to be picked from our garden, and they were SMOKING hot! So...handle with care, folks. Handle with care.

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Pineapple Salsa with a Kick
(printable recipe)

Makes about 4 cups
Ingredients:

• 1 fresh pineapple, peeled, cored, and diced
• 1-2 bell peppers, seeded, cored, and chopped
• 2-3 jalapeno peppers, seeded and finely chopped
• 1/2 cup julienned basil
• 1/2 cup pecans, toasted and chopped
• Zest and juice of 2 limes
• 1/2 teaspoon cumin
• Salt and freshly ground black pepper

Directions:
In a large bowl, combine pineapple, bell and jalapeno peppers, basil, and toasted pecans.
Add lime juice and zest and cumin and toss to coat.
Season to taste with salt and pepper.
Let the salsa sit at room temperature or refrigerated for 30 minutes or so to let the flavors marry.
Serve with tortilla chips (or a spoon!).