A Pizza My Mind: Comfort Me with Black Olives and Pineapple
Editor's note: In honor of National Pizza Month (aka October), the Serious Eats editors, staff, and Slice writers will top off our regular content with their deepest thoughts on all things cheesy, saucy, and crusty.
Forget the adage of determining personality and political affiliation by ice cream flavor. I'd rather know if you're a pepperoni person, a green pepper girl, or an anchovy man before we can really get to know each other. Fair warning: if you're one of those who acquiesces to eggplant, I'll always harbor a little bit of distrust in my heart for a person who willingly eats those bloated, greasy slices. But if your favorite pizza topping is a combination of black olives and pineapple, you'll be my best friend forever.
Beyond plain pineapple pizza (yep, still divisive) or a typical Hawaiian pizza, the extra hit of fermentation from the black olives makes this combo the ne plus ultra of salty and sweet. Played against the syrupy pineapple chunks, I find it a far more striking contrast of flavors than pineapple and ham—there's just something about that briny zing of olive juice on a pizza.
In truth, I don't think I've ever met another person who truly loves this particular topping combination the way I do. The only people I've convinced to eat slices loaded with black olives and pineapple have been guys in college, and since they were trying to sleep with me at the time, their true motives for those late-night orders from Domino's remain suspect. (For the record, my husband's toppings of choice? Extra cheese and fresh garlic. Hey, opposites attract.)
For those of you already in the pineapple-and-ham or pineapple-and-pepperoni camp, I urge you to give this combo a whirl. I'm not pushing for it to become anyone else's favorite, but I'm hoping that in the spirit of adventurous and open-mindedness in pizza toppings, I'll find at least one kindred spirit. If no one else bites, I'll be here in the corner with a lovely black olive and pineapple pizza, just for me.
About the author: Casey Barber is the editor of Good. Food. Stories., a freelance food writer, and a transplanted Pittsburgher making the most of the Garden State. Find her on Twitter: @GoodFoodStories