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Overhead view of a homemade Swedish banana curry pizza with sliced banana, diced ham, pineapple, and curry powder on a wooden surface

Swedish Banana Curry Pizza (Bananpizza)

Sweden's beloved and gloriously misunderstood banana curry pizza — sweet, savory, warmly spiced, and completely addictive. Made with a crispy homemade crust, curry-spiked tomato sauce, melted mozzarella, banana, and your choice of ham or chicken.
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Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 3 days
Servings: 2 14" pizzas
Course: Dinner / Main Course
Cuisine: Swedish
Calories: 1000
Ingredients Method Notes

Ingredients
  

Pizza Dough
  • 300 g All-purpose flour
  • 7 g salt
  • 7 g sugar
  • 1 g instant yeast
  • 150 g water
  • 30 g olive oil
Curry Tomato Base
  • 1 cup (240 ml) crushed tomatoes (If using canned, don't buy the cheapest as they're mostly just water.)
  • 2 tsp mild yellow curry powder
  • 1 tsp garlic powder
  • Salt to taste
Toppings
  • 3 cups (300 g) low-moisture mozzarella, shredded
  • 10 oz (280 g) cooked ham, torn, or cooked chicken breast, thinly sliced
  • 2 medium firm-ripe bananas, sliced into ¼-inch / 6 mm rounds
  • 1 cup (160 g) pineapple chunks, well-drained (optional)
  • 2–3 tsp mild yellow curry powder, for dusting

Method
 

Make the dough
  1. Mix Dry Ingredients: Combine the flour, salt, sugar, and yeast in a bowl. Mix them well to ensure the salt doesn't sit directly on the yeast.
  2. Combine: Add the water and olive oil. Use a stand mixer with a dough hook on low speed until the dough just comes together into a shaggy ball.
  3. First Rest: Cover the dough with a towel and let it sit for 10 minutes to allow the flour to hydrate.
  4. Knead: Mix for about 5 minutes on low speed (or 10 minutes by hand) until the dough is smooth and silky.
  5. Divide and Shape: Divide the dough into two equal portions (roughly 250–255g each). Tuck the edges under to create a smooth surface and roll them into tight balls on the counter.
  6. Coat and Proof: Lightly coat each ball with olive oil. Place them in a container (like a Ziploc bag) and let them rest for at least 3 hours at room temperature, or ideally 1 to 5 days in the fridge for better flavor and texture.
Rolling and The "Cure"
  1. Roll Out: On a floured surface, roll the dough into a 14-inch circle using a rolling pin.
  2. The Cure: This is the secret step. Place the rolled-out dough on parchment paper and leave it out uncovered overnight at room temperature. This dries the dough to a leathery texture, ensuring an extra-crispy crust when baked.
Make the curry tomato base
  1. Stir curry powder and garlic powder into the crushed tomatoes. Taste and adjust salt. Set aside.
Build and bake
  1. Preheat oven to 500°F / 260°C — or as high as it will go. Follow Kenji López-Alt's method for best results (see above).
  2. Spread the curry tomato base all around the pizza, so that it reaches the edge.
  3. Add mozzarella, then ham or chicken, then banana slices. Add pineapple if using.
  4. Dust generously with curry powder over the entire pizza.
  5. Bake for 12–15 minutes until the crust is golden and the cheese is bubbling with brown spots.
Serve and enjoy
  1. Rest for 2 minutes, scatter the roasted crushed peanuts if using, and serve immediately.

Notes

  • Use a firm, just-ripe banana. Overripe bananas release too much liquid and lose their shape.
  • Curry powder goes in the sauce and on top — both layers matter.
  • Drain pineapple thoroughly before adding.
  • Leftovers reheat well in a dry skillet over medium heat — far better than a microwave.