Preheat your oven to 500°F (260°C) or as hot as it can go. If using a pizza stone, preheat it in the oven as well.

Lightly flour a clean surface and stretch or roll out the dough to a 10–12 inch circle. Place it on parchment paper for easy handling.

Lightly char the pineapple chunks in a dry skillet or grill pan for 2–3 minutes, just until slightly caramelized. Set aside.

In a small bowl, mix the tomato passata with grated garlic and chili flakes (if using). Season with a pinch of salt and pepper.

Spread the sauce evenly over the dough, leaving a small border for the crust.

Sprinkle mozzarella over the sauce, then scatter on the pineapple, red onion, and sliced red chili.

Carefully transfer the pizza to the hot pizza stone or baking sheet.

Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.

Remove from the oven and immediately top with fresh cilantro leaves and a drizzle of olive oil—or chili oil/hot honey if you’re feeling spicy.