this post was submitted on 13 May 2024
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I love pineapple on pizza, but the key to its greatness is using small pieces on top of the cheese and even giving them a little squeeze before cooking to prevent an over abundance of juice.
For kiwi on a pizza to be even mildly appetizing at face value IMO the pieces would need to be quite small. I don't want a mouthful of sweet. A hint of sweet along with all the saltiness in the pizza is what makes sweet/salty pizzas amazing.
Those look like pretty thin slices. They might work. I'd also try it.
It's like black olives...They have to be put on after bake.
Green olives on pizza are king, unfortunately no where near me seems to do them. My gf worked in a pizza place for a while and i used to get her to secretly make me pizzas using the green olives they use for starters
I like those too. Olives tend to bleed into everything which is why we would always put them on after the pizza baked.