Banana Pizza

Content

Keep the base restrained, because banana brings its own sweetness: stretched dough, a thin tomato sauce or crème fraîche, mozzarella. Slice a firm, barely-ripe banana into 3–5 mm coins — overripe fruit turns to paste in the oven. Add it before baking so it caramelizes rather than steams, and bake hot and fast: 250–280 °C on a preheated stone for 7–10 minutes. Balance the sweetness with salt and fat — prosciutto or bacon, chili, curry powder (the Swedish way), or a hard crack of black pepper. Finish off the heat with lime or fresh herbs. Rules of thumb: thin coins, high heat, a salty partner, and never more banana than cheese.