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Recipe courtesy of Ginevra Iverson for Food Network Kitchen

Pie Iron Hawaiian Pizza

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Whether or not Hawaiian pizza truly originated in Hawaii, the salty-sweet combination of pineapple and ham has its many fans. This camping-friendly version relies on ingredients that travel well (in a cooler) and can be found at just about any market. Plus it's fun: You encase the toppings in between two pieces of dough, seal it in a pie iron and cook over an open fire as you would a marshmallow. You want it close enough to the flame so the pizza gets nice and toasted but not so close that it will scorch-- and then turn, turn, turn. Patience is a virtue!
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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 servings
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Ingredients

Directions

Special equipment:
a square cast-iron pie iron (see Cook's Note)
  1. Prepare a campfire or a charcoal grill for medium-high heat.
  2. Unroll the pizza dough and cut it into 8 even pieces, roughly the size of the pie iron. Open the pie iron and place one piece of dough in one side. Top with 1 slice pineapple, 1 tablespoon pizza sauce, 1 tablespoon ham and 2 tablespoons mozzarella. Place another piece of dough on top and pinch the sides together to seal. 
  3. Close the pie iron and cook over the fire or grill, rotating every 2 or 3 minutes, until golden all over, about 8 minutes total depending on the heat of your fire. Transfer the pizza to a plate. Repeat with the remaining ingredients to cook 3 more pizzas. 

Cook’s Note

Pie irons are usually pre-seasoned but if yours isn’t (or it hasn’t been well oiled over time), either spray it with nonstick cooking spray or brush lightly with oil before using.

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