Cassie’s Ruminations

Grilled Hawaiian Pizza

We revisited grilled pizza tonight after the success of the grilled garlic flatbread. Tonight I went for a Hawaiian pizza – ham and pineapple. This was another great success! We’ll definitely be coming back to this over the summer with new and fun toppings 😀 If you’re normal, unlike us 😛 , you’ll probably want to add a little cheese – just put it on with the other toppings

Grilled Hawaiian Pizza
Serves 4

12-16 oz uncooked pizza dough
1 tbsp olive oil

For the pizza sauce:
2 cloves garlic, pressed
1 tsp dried oregano
1 tsp dried basil
1/4 tsp onion powder
1 8-oz can tomato sauce

For the toppings:
8 oz ham, diced
8 oz fresh pineapple chunks (canned is okay too, just get the kind that is packed in juice, not syrup)

Preheat a propane grill to high heat.

While the grill is heating, roll out the pizza dough to a rectangle, about 8 inches by 12 inches, and place it on a piece of aluminum foil (I used Reynolds Wrap non-stick grilling foil for this). Brush the dough lightly with olive oil on both sides.

Carefully move the foil with the dough onto the hot grill and close the lid. Reduce heat to medium high. Grill for 2-3 minutes or until the bottom of the dough is nicely browned and starting to char just a bit around the edges.

Flip the dough over with tongs so the browned side is facing up and remove the foil from the grill – a pizza peel makes this easier if you have one.

Spread the pizza sauce, ham, and pineapple evenly over the pizza. Slide the pizza, foil and all, back onto the grill and close the lid.

Reduce the heat to low. Grill for a final 3-4 minutes, or until the dough is cooked through, nicely browned on the bottom, and the toppings are warm.

Carefully slide the pizza onto a platter and cut into four pieces. Serve hot.