The dish is a Canadian invention, and the sweet-savoury question was the whole point of it rather than a side effect. Sam Panopoulos was born in Vourvoura, Greece, in 1934, came to Canada at 20, arriving in Halifax in 1954, and worked the mines at Elliot Lake before moving to Chatham, Ontario. He first encountered pizza during a boat stop in Naples and later said it was almost unknown here: the only place you could get one, he told Atlas Obscura, was Detroit. After watching cooks in Windsor work, he began experimenting at the Satellite, the restaurant he ran there with his brothers Elias and Nikitas. What he was pushing against was a menu of three toppings. By his account, pizza then meant dough, sauce and cheese with mushroom, bacon or pepperoni, and no choices offered. In 1962 he put pieces of pineapple on top along with ham and bacon, thinking the sweet and savoury mix would tantalise tastebuds, and the result became the Hawaiian. It spread onto menus worldwide and the objection travelled with it: in February 2017 Iceland's president told schoolchildren that pineapple did not belong on pizza and suggested banning it, and Justin Trudeau answered by defending the topping in public.