Grilled Hawaiian Vibes Pizza
Grilled Hawaiian Vibes Pizza
Grilling pizza is an all-time favorite summer activity for us. Everyone gets to make their own, so meal prep is shared, and it’s so fun to sit on the back porch and visit while the pizzas grill. This is just one variation of what a grilled pizza can be, as the possibilities are endless! Use your favorite red sauce and make a traditional pepperoni pizza. Or add some mashed avocado as the base and top it with cooked taco meat to make a tasty taco pizza with all the fixings—please pass the salsa! No matter the pizza, just be sure all your toppings are precooked, as these beauties grill up in a flash.
Ingrediënten
yield: 1 (9-inch [23-cm]) pizza or 2 (6-inch [15-cm]) individual pizzas
- ½ cup 120 ml marinara or pizza sauce of choice
- 2 oz 56 g diced ham or Canadian bacon
- ½ cup 105 g roughly chopped fresh or drained canned pineapple
- ÂĽ small red onion thinly sliced
- 2 tbsp 22 g thinly sliced black olives
- 2 tbsp 14 g sliced almonds
- 2 tbsp 12 g thinly sliced green onions (optional)
- 1 tbsp 1 g roughly chopped fresh cilantro (optional)
- 1 to 2 dashes furikake optional
- 1 recipe uncooked pizza crusts here
- Avocado oil as needed
- Pineapple Ranch Dressing as needed
Instructies
- Prepare two 13 x 18–inch (33 x 45–cm) baking sheets: Line the first baking sheet with parchment paper.
- On the second baking sheet, arrange small bowls for holding the marinara sauce, ham, pineapple, red onion, olives, almonds, green onions (if using), cilantro (if using) and furikake (if using).
- Place the toppings in the bowls.
- Set both baking sheets aside.
- Make the pizza crusts as directed on here, but do not cook the dough.
- Instead, you’ll grill the crust.
- Simply roll out the dough and place it on the parchment paper–lined baking sheet, so it is easy to carry to the grill.
- Transport both of the baking sheets to your grilling area.
- Time to grill the pizza!
- It’s best to have a “pizza station” near the grill with your baking sheets and avocado oil.
- You will need a long-handled spatula to move the pizza on the grill.
- Prepare your grill according to the manufacturer’s directions, and then preheat the grill to about 400°F (204°C).
- Brush one side of the pizza crust with a little of the avocado oil.
- Lay the oiled side down on the hot grate of the grill.
- Brush the exposed side of the crust with more avocado oil and close the grill, allowing the heat to swirl around the crust.
- Cook this side of the crust for 3 to 4 minutes, until it has some grill marks.
- Flip the crust over with the long-handled spatula and scoot the crust toward yourself, as close to you as possible.
- Working quickly, spread the marinara sauce on the crust.
- Add the ham, pineapple, red onion and olives.
- Move the pizza to a cooler spot on your grill with a spatula or reduce the flame if you are using a gas grill.
- Close the grill’s lid again.
- If the crust is getting too dark on the bottom before the toppings are warmed through, consider turning the grill off, closing the lid and allowing the ambient heat to finish warming the toppings.
- The pizza is done when the crust has those nice grill marks on the bottom and the toppings are warmed through.
- Transfer the pizza to the baking sheet and garnish the pizza with the sliced almonds, green onions (if using) and furikake (if using).
- Serve the pizza with our Pineapple Ranch Dressing as a sauce for drizzling or dipping.
