In a large, hot frying pan flash fry pineapple and turkey franks  until turkey franks are browned on both sides and pineapple is caramelized and browned. Remove from heat.

Flour a 9x12 sheet pan, and stretch the dough to the edges, creating a crust. Cover the crust, to near the edge with pizza sauce, and cover evenly with mozzarella. Layer the onion, jalapeño, pineapple and turkey franks slices on the pie.

Place in the oven for 7-8 minutes or until the crust has bubbled and become golden with some char marks. To get even better crispy crust, finish with 2 minutes under a low broil.

Once the pizza is out of the oven, drizzle with barbecue sauce, and sprinkle with parsley and salt.

Serve immediately.