I swear that the first time I tried to make this pizza, I got almost completely frustrated. The dough stuck to the counter, I cut the little squares a bit crooked, I put too much cream cheese, and in the oven, the rolls didn't turn out great. But honestly, since then I've kept coming back to this combination because it's something different. It's not classic pizza, it's not a tart either, it's a kind of pizza that looks like a flower with the edges filled – and no, I'm not good with names, in my house, it's called 'pizza with bubbles on the edge.' It's a recipe that always brings people to the table, especially when I feel like using all sorts of things from the fridge that are left lying around, and it doesn’t have to look pretty, it really doesn’t. On the contrary, it tastes better when it's imperfect, I swear.
Now, to give you a quick idea: it takes about an hour in total, maybe a little more if you move slower while shaping the rolls. From these quantities, you get a large tray – if you have the classic oven tray, it's perfect. I say it serves about 4-6 people, depending on how hungry you are. It's not hard, but it’s not for someone who has never made pizza, because you need a bit of skill in stretching and filling. Just so you’re not caught off guard.
Why do I make it often? Because I like to play with the ingredients and always test something different on the edges. And honestly, when I hear 'let's make pizza' and everyone expects the simple version, it's a nice surprise to put something creamy with filling on the edge in front of them, not just cheese in the middle. Plus, pineapple and corn on pizza… I know, for some it’s a sin, but it works for us. I also like that it doesn’t require much hassle; you can skip a few ingredients if you don’t have them, it works with whatever is left in the fridge.
Ingredients, so, in short, and what each does, so I don’t forget anything (because when I cook, I always forget something and improvise on the spot):
500 g pizza dough – any dough works, if you have the patience you can make it yourself, if not, I admit I’ve bought some from the store when I didn’t feel like it. It’s the base of the recipe.
Pizza sauce – about 200 ml, enough to spread on the dough. I use a simple one: crushed tomatoes, salt, oregano, garlic, a little oil. Ketchup works too, but it’s not as tasty.
100 g cream cheese – for those edge rolls. I use plain cream, sometimes with herbs if I feel like it.
1 small can of pineapple – usually has 220 g drained. It needs to be well-drained, otherwise, it leaves water and everything turns out a bit soggy. I cut it into smaller pieces.
1 small can of sweet corn – drained as well. It adds sweetness and texture.
1 green bell pepper (can also be red or yellow, no problem) – I cut it into small cubes.
Black or green olives – about 50 g, to preference, pitted, sliced.
100 g cheese – coarsely grated, sprinkled on top for 'crunchiness.'
Salt, pepper, oregano, or other spices to taste. I don’t know why, but oregano on pizza seems mandatory to me. If you don’t have it, use basil or nothing.
And yes, baking paper, otherwise you’ll struggle to get the pizza out of the tray. I forgot it once and regretted it.
1. Preheat the oven to about 200°C, so it’s hot when the pizza is ready to go in.
2. Break off about a third of the dough and set it aside. Roll out the rest of the dough on the counter, as straight as possible, to fit the tray. It should be about 1-2 cm smaller than the tray, so don’t stretch it to the maximum. Place the sheet in the tray lined with baking paper. If you pull too hard on the dough, it will tear, so take it easy.
3. With the piece of dough you saved, make a thin sheet, about 3 mm thick. Cut squares of about 6x6 cm, they don’t have to be perfectly equal – mine are always a bit elongated. On each square, put about a teaspoon of cream cheese, then roll it up lengthwise. Pinch the edges well, otherwise the cheese will escape while baking (it happened to me and it doesn’t look great). Don’t panic if they come apart a bit at the ends.
4. Arrange the rolls around the edge of the dough, side by side, like a border. They should touch somewhat, but don’t squish them too tightly. If you have leftover pieces, you can put them in between, it’s fine. What matters is that they form a kind of crown on the edge.
5. In the middle of the dough, spread the pizza sauce. Don’t overdo it, otherwise, the dough will get soggy. On top of the sauce, sprinkle the corn, pineapple pieces (well-drained!), olives, chopped bell pepper, and finally the grated cheese. Sometimes I sprinkle a little green onion on top for fun.
6. Place the tray in the well-heated oven, at medium level. It takes about 25-30 minutes, sometimes more or less, depending on the oven. Watch for when the edges turn brown and the cheese melts nicely on top.
7. Take the pizza out, let it sit for 5 minutes so you don’t burn yourself, and cut generous pieces. It breaks easily, each with a 'bubble' of filled edge.
Tips and variations
Useful tips:
If you don’t want the rolls to come apart while baking, wet the edges with a drop of water before sticking them together. Better to use less cream cheese than too much, otherwise, it will ooze out. I’ve also used hard cheese, but it doesn’t melt as well. Don’t overfill the dough with sauce or vegetables, otherwise, it gets too wet.
If you have an oven that bakes hard at the bottom, place the tray higher. If the dough isn’t baked after this time, cover with aluminum foil and leave it for another 5 minutes, so the cheese doesn’t burn.
For more flavor, rub the dough with a little garlic or drizzle the rolls with melted butter at the end.
Ingredient substitutions:
You can put anything you have in the fridge – ham, salami, mushrooms, fresh tomatoes, even hot peppers if you want it spicy. Pineapple can be replaced with sautéed apples if you want something unusual. Instead of cream cheese, you can use ricotta or cottage cheese.
For a diet version, use light cream cheese and put less cheese. For those with gluten intolerance, you need special dough, which you can buy or make at home with gluten-free flour.
Variations:
You can make this pizza with different fillings: with olive paste, with pesto, or with cheese mixed with dill. If you don’t want pineapple or corn, put whatever you like: zucchini, eggplant, red onion. I found it very good with chopped spinach, but not everyone appreciated it. If you have kids, let them make their own rolls; they have fun and you tempt them to eat more.
Serving ideas:
I place this pizza directly on the table, in the middle, and everyone tears off their roll with filling. It goes very well with a yogurt and garlic sauce, even with a light green salad on the side. It’s great for a picnic; if you let it cool, it can be cut into slices or even torn by hand. For drinks, I prefer something fizzy, a light beer or cold sparkling water.
Frequently asked questions
How thin should the base dough be rolled out?
Don’t roll it too thin, or it will turn out like a sheet of paper. About 7-8 mm thick, to support the weight of the rolls on the edge, otherwise, it will sag.
What do I do if my rolls come apart in the oven?
It’s not the end of the world. Maybe you put too much cream cheese or didn’t seal the edges well. Next time, moisten the edges with a little water and press firmly.
Can this pizza be frozen?
Better not, because the pineapple and cream cheese don’t behave well when thawed. If you want to make it in advance, you can prepare the rolls, keep them in the fridge, and assemble them on the pizza when you want to bake.
Can I use another type of cheese?
Yes, mozzarella, cottage cheese, ricotta, even a sweeter feta can work, but it doesn’t melt as creamy as spreadable cheese.
How do I get the pizza out of the tray without breaking it?
Baking paper is the savior here. If you don’t have it, grease the tray well with oil. Let the pizza cool for 5-10 minutes, then use a wide spatula to loosen the edges.
Why does my dough get too wet?
Most often because you didn’t drain the pineapple or corn well, or you put too much sauce. Next time, drain everything well and don’t overdo it with the sauce, just enough to cover the thin dough, not to pool.
Now, to give you a quick idea: it takes about an hour in total, maybe a little more if you move slower while shaping the rolls. From these quantities, you get a large tray – if you have the classic oven tray, it's perfect. I say it serves about 4-6 people, depending on how hungry you are. It's not hard, but it’s not for someone who has never made pizza, because you need a bit of skill in stretching and filling. Just so you’re not caught off guard.
Why do I make it often? Because I like to play with the ingredients and always test something different on the edges. And honestly, when I hear 'let's make pizza' and everyone expects the simple version, it's a nice surprise to put something creamy with filling on the edge in front of them, not just cheese in the middle. Plus, pineapple and corn on pizza… I know, for some it’s a sin, but it works for us. I also like that it doesn’t require much hassle; you can skip a few ingredients if you don’t have them, it works with whatever is left in the fridge.
Ingredients, so, in short, and what each does, so I don’t forget anything (because when I cook, I always forget something and improvise on the spot):
500 g pizza dough – any dough works, if you have the patience you can make it yourself, if not, I admit I’ve bought some from the store when I didn’t feel like it. It’s the base of the recipe.
Pizza sauce – about 200 ml, enough to spread on the dough. I use a simple one: crushed tomatoes, salt, oregano, garlic, a little oil. Ketchup works too, but it’s not as tasty.
100 g cream cheese – for those edge rolls. I use plain cream, sometimes with herbs if I feel like it.
1 small can of pineapple – usually has 220 g drained. It needs to be well-drained, otherwise, it leaves water and everything turns out a bit soggy. I cut it into smaller pieces.
1 small can of sweet corn – drained as well. It adds sweetness and texture.
1 green bell pepper (can also be red or yellow, no problem) – I cut it into small cubes.
Black or green olives – about 50 g, to preference, pitted, sliced.
100 g cheese – coarsely grated, sprinkled on top for 'crunchiness.'
Salt, pepper, oregano, or other spices to taste. I don’t know why, but oregano on pizza seems mandatory to me. If you don’t have it, use basil or nothing.
And yes, baking paper, otherwise you’ll struggle to get the pizza out of the tray. I forgot it once and regretted it.
1. Preheat the oven to about 200°C, so it’s hot when the pizza is ready to go in.
2. Break off about a third of the dough and set it aside. Roll out the rest of the dough on the counter, as straight as possible, to fit the tray. It should be about 1-2 cm smaller than the tray, so don’t stretch it to the maximum. Place the sheet in the tray lined with baking paper. If you pull too hard on the dough, it will tear, so take it easy.
3. With the piece of dough you saved, make a thin sheet, about 3 mm thick. Cut squares of about 6x6 cm, they don’t have to be perfectly equal – mine are always a bit elongated. On each square, put about a teaspoon of cream cheese, then roll it up lengthwise. Pinch the edges well, otherwise the cheese will escape while baking (it happened to me and it doesn’t look great). Don’t panic if they come apart a bit at the ends.
4. Arrange the rolls around the edge of the dough, side by side, like a border. They should touch somewhat, but don’t squish them too tightly. If you have leftover pieces, you can put them in between, it’s fine. What matters is that they form a kind of crown on the edge.
5. In the middle of the dough, spread the pizza sauce. Don’t overdo it, otherwise, the dough will get soggy. On top of the sauce, sprinkle the corn, pineapple pieces (well-drained!), olives, chopped bell pepper, and finally the grated cheese. Sometimes I sprinkle a little green onion on top for fun.
6. Place the tray in the well-heated oven, at medium level. It takes about 25-30 minutes, sometimes more or less, depending on the oven. Watch for when the edges turn brown and the cheese melts nicely on top.
7. Take the pizza out, let it sit for 5 minutes so you don’t burn yourself, and cut generous pieces. It breaks easily, each with a 'bubble' of filled edge.
Tips and variations
Useful tips:
If you don’t want the rolls to come apart while baking, wet the edges with a drop of water before sticking them together. Better to use less cream cheese than too much, otherwise, it will ooze out. I’ve also used hard cheese, but it doesn’t melt as well. Don’t overfill the dough with sauce or vegetables, otherwise, it gets too wet.
If you have an oven that bakes hard at the bottom, place the tray higher. If the dough isn’t baked after this time, cover with aluminum foil and leave it for another 5 minutes, so the cheese doesn’t burn.
For more flavor, rub the dough with a little garlic or drizzle the rolls with melted butter at the end.
Ingredient substitutions:
You can put anything you have in the fridge – ham, salami, mushrooms, fresh tomatoes, even hot peppers if you want it spicy. Pineapple can be replaced with sautéed apples if you want something unusual. Instead of cream cheese, you can use ricotta or cottage cheese.
For a diet version, use light cream cheese and put less cheese. For those with gluten intolerance, you need special dough, which you can buy or make at home with gluten-free flour.
Variations:
You can make this pizza with different fillings: with olive paste, with pesto, or with cheese mixed with dill. If you don’t want pineapple or corn, put whatever you like: zucchini, eggplant, red onion. I found it very good with chopped spinach, but not everyone appreciated it. If you have kids, let them make their own rolls; they have fun and you tempt them to eat more.
Serving ideas:
I place this pizza directly on the table, in the middle, and everyone tears off their roll with filling. It goes very well with a yogurt and garlic sauce, even with a light green salad on the side. It’s great for a picnic; if you let it cool, it can be cut into slices or even torn by hand. For drinks, I prefer something fizzy, a light beer or cold sparkling water.
Frequently asked questions
How thin should the base dough be rolled out?
Don’t roll it too thin, or it will turn out like a sheet of paper. About 7-8 mm thick, to support the weight of the rolls on the edge, otherwise, it will sag.
What do I do if my rolls come apart in the oven?
It’s not the end of the world. Maybe you put too much cream cheese or didn’t seal the edges well. Next time, moisten the edges with a little water and press firmly.
Can this pizza be frozen?
Better not, because the pineapple and cream cheese don’t behave well when thawed. If you want to make it in advance, you can prepare the rolls, keep them in the fridge, and assemble them on the pizza when you want to bake.
Can I use another type of cheese?
Yes, mozzarella, cottage cheese, ricotta, even a sweeter feta can work, but it doesn’t melt as creamy as spreadable cheese.
How do I get the pizza out of the tray without breaking it?
Baking paper is the savior here. If you don’t have it, grease the tray well with oil. Let the pizza cool for 5-10 minutes, then use a wide spatula to loosen the edges.
Why does my dough get too wet?
Most often because you didn’t drain the pineapple or corn well, or you put too much sauce. Next time, drain everything well and don’t overdo it with the sauce, just enough to cover the thin dough, not to pool.