Grilled Hawaiian Pizza

Total Time:
40 min
20 min
20 min

4 servings

  • 1 pound prepared pizza dough, at room temperature, halved
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 cups diced pineapple (from about 1/2 pineapple)
  • 1 bunch scallions, cut into 1-to-2-inch pieces
  • 1/4 pound deli-sliced ham
  • 3/4 cup shredded white cheddar cheese (about 3 ounces)
  • 3/4 cup shredded muenster cheese (about 3 ounces)
  • Preheat a grill to medium. Shape each piece of pizza dough into a ball. Drizzle 1 tablespoon olive oil on each of 2 rimmed baking sheets, place 1 dough ball on each baking sheet and turn to coat in the oil.

  • Place a metal cooling rack upside down on the grill perpendicular to the grill grates (or use a grill basket); brush the rack with the remaining 1 tablespoon olive oil. Working in batches, grill the pineapple, scallions and ham, turning as needed, until lightly charred, 5 to 8 minutes per batch; transfer to a plate as each batch is done. Cut the ham slices in half, if desired. Using tongs, remove the cooling rack from the grill.

  • Pat and stretch or roll each dough ball into an approximately 8-by-12-inch oval. Carefully place each piece of dough directly on the grill and cook until marked and golden, about 5 minutes. Flip the crusts and top evenly with the cheese, ham, scallions and pineapple. Continue grilling until the cheese melts and the crust is cooked through, about 6 more minutes. (If the crust is browning too quickly, slide the pizzas to the outer edge of the grill.) Transfer the pizzas to a cutting board and cut into pieces.

  • Per serving: Calories 832; Fat 48 g (Saturated 21 g); Cholesterol 96 mg; Sodium 1,197 mg; Carbohydrate 70 g; Fiber 4 g; Protein 37 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Great Grilled Mains