I love pineapple on pizza, but the key to its greatness is using small pieces on top of the cheese and even giving them a little squeeze before cooking to prevent an over abundance of juice.

For kiwi on a pizza to be even mildly appetizing at face value IMO the pieces would need to be quite small. I don't want a mouthful of sweet. A hint of sweet along with all the saltiness in the pizza is what makes sweet/salty pizzas amazing.

[–] zephr_c@lemm.ee 15 points 6 months ago

Those look like pretty thin slices. They might work. I'd also try it.

[–] CuttingBoard@sopuli.xyz 2 points 6 months ago (1 children)

It's like black olives...They have to be put on after bake.

[–] PrettyFlyForAFatGuy@feddit.uk 2 points 6 months ago (1 children)

Green olives on pizza are king, unfortunately no where near me seems to do them. My gf worked in a pizza place for a while and i used to get her to secretly make me pizzas using the green olives they use for starters

[–] CuttingBoard@sopuli.xyz 1 points 6 months ago

I like those too. Olives tend to bleed into everything which is why we would always put them on after the pizza baked.