The Ancient Culinary Ancestor To Pineapple Pizza

Pineapple pizza is controversial. Some diners simply cannot get enough of the sweet, tropical topping. While others scoff at its nonsensical nature, positing that a fruit simply does not belong on a savory pizza. But unfortunately for pineapple pizza critics, history is not on their side when it comes to fruit as a pizza topping. Fruit and pizza have been served together for hundreds of years, with figs in particular proving to be a favorite pizza topping in the ancient world.

Pizza in its proper form was not invented until the 18th or 19th century in Naples, Italy. However, the bread-based dish has been served in some form or fashion for thousands of years with documentation of pizza-like dishes going back nearly 2,000 years to the Roman Empire. One of the most popular of these pizzas included a topping of figs, a fruit that was abundant in many parts of the Roman empire. Figs were commonly known as "the bread of the poor" because they were so abundant. Figs were often served with focaccia as a meal. And depictions of this dish can even be seen in surviving Pompeii frescos, according to Tour Rome. These fig 'pizzas' were served during fig season, which falls from July to September, when the fruit was in season, and used unleavened bread as the base.

And though the 'pizzas' enjoyed during Roman times are quite different than their current form, figs would still make an interesting topping choice, especially when paired with prosciutto and a balsamic glaze. 

But if fruit on pizza is such a historied concept, the origins of pineapple pizza must be equally entrenched in tradition, right? Well, actually, no. Pineapple pizza is a relatively recent invention, having been conjured up in the 1960s by a Greek restauranteur working out of Canada. Sam Panopoulos, originally invented the Hawaiian pizza in 1962 as a way of bringing in new customers to one of his Ontario-based restaurants. At the time in Canada, according to Panopoulos, pizza was considered somewhat of a novelty food. And Panopoulos was not shy about experimenting with toppings beyond the basic pepperoni.

A part of the draw of pineapple on pizza came from the popular Tiki trend that swept through all aspects of popular culture in the 1960s. And pineapple in particular was a popular ingredient in many 1960s recipes, some of which now seem, well dated. So why did the pineapple pizza, of all pineapple recipes, stick around? It could be because the fruit adds a satisfying freshness and sweetness to an otherwise salty dish. And, when paired with ham as a pizza topping, makes for a great topping to the cheesy pie. And, like figs in Roman times, pineapples are abundantly available, albeit in canned form, and inexpensive.

And though pineapple on pizza may be downright infuriating for some pizza enthusiasts. Its enduring popularity speaks for itself. However, even if you count yourself among the pineapple pizza naysayers, you shouldn't discount the idea of fruit as a pizza topping entirely. Many fresh (and even sweet) toppings can help you expand your idea of what makes for a good pizza.

Pears, for example, make for a delicious topping, especially on a white or olive oil-based pizza. Paired with mozzarella, Brie, or a blue cheese crumble, and topped with arugula, and drizzled with a balsamic glaze, pears can shine on a pie. And a peach and gorgonzola pizza would make for a refreshing choice for a summer cookout. If you're looking to amp up your pineapple pizza, however, you can always switch up your pizza base. A chicken barbecue pizza, for example, can help to let your pineapples shine. Or why not kick it old school? Use ancient Romans as your guide, and try out a fig and prosciutto pizza with balsamic glaze.