When you grill pineapple, the flavor becomes really fresh and intense. This pineapple pizza recipe is a kind of cross between Italian pizza and Hawaiian pizza. Some Hawaiian pizza recipes call for pepperoni, chicken or ham but this one is vegetarian and tastes just as delicious.
This pineapple pizza recipe is cooked on the grill, which might seem like a strange way of cooking pizza but is actually one of the quickest and easiest cooking methods for pineapple pizza or any other kind of pizza you want to make.
You will need a pound of pizza dough to make the pizza and it is your choice whether you opt for store-bought dough or make your own. It really depends on how much time you have and your skill level. Pizza dough is quite easy to make though, especially if you have a food processor with a dough hook and can just add the ingredients to that. Let the machine do all the work! Besides the dough, you will need a selection of vegetables, some cheese and your seasonings, and then of course you can go ahead and make this wonderful pizza.
Exotic Hawaiian Flair
What would a Hawaiian style pizza be without the pineapple? This recipe calls for chunks of pineapple which will add a sweet, tropical flavor to your pizza. It is up to you whether to use fresh or canned pineapple. Either kind will offer the sweet flavor and typical texture of pineapple which no other fruit really compares to. Pineapple mostly features in dessert recipes but it is also fantastic for making savory ones. Although it often combines with ham, shrimp or turkey, if you want to make a vegetarian dish, there is also a place for pineapple in there.
The first thing you need to do is toss the tomato and onion with an oil, garlic, salt and black pepper mixture, which will add lots of flavor to them. You do not have to refrigerate tomato and onion while marinating, unlike meat or fish which should be kept chilled for safety reasons, so just sit them on the counter at room temperature while they marinate, and you can set up the barbeque in the meantime. Roll out the dough to a 9 inch round or even a square or rectangle, depending what you prefer, then brown it on one side.
Flip it over, oil it and add your tomato and onion mixture, cheese, pineapple and oregano. Then you can cook it on the barbeque for a few minutes. The pizza is done when the crust is browned and crispy, the cheese is melted, and the toppings are hot. A few chars in places are fine but do not let it burn. Keep an eye on the pizza as it cooks. It will only take a few minutes to cook perfectly. Serve the finished pizza with a tossed salad, with some garlic bread, or anything else which appeals. Corn on the cob is good with any barbequed food, including pizza, or perhaps you want to serve an appetizer and forgo the side dish. Either way, you are definitely going to be pleased with how this pizza recipe turns out.
- 1 lb pizza crust dough
- 1 clove garlic, minced
- 1 green onion, sliced
- 1 ½ tablespoons olive oil
- 1 medium tomato, seeded and chopped
- 1 cup shredded mozzarella
- ½ cup small pineapple chunks, fresh or canned
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- Combine the salt, pepper, one tablespoon of the oil and the garlic. Add the onion, tomatoes, and toss. Cover and stand at room temperature for 30 minutes until the flavors have blended.
- Preheat the grill to medium hot.
- Roll the dough into a 9-inch round on a floured surface and gently place it on the hot grill. Cook for a couple of minutes until it starts to brown. Remove the pizza crust and brush the browned side with the remaining olive oil.
- Top with the tomato mixture, cheeses, and pineapple chunks. Sprinkle with oregano. Return the pizza to the grill, using a cookie sheet to carry it. Close the grill lid and grill for 2 to 4 minutes until the bottom is browned and the cheese is melted. Serve hot.
Hawaiian Pineapple Pizza – This is a delightful variation on the classic Hawaiian pizza. It is designed for the vegetable lover out there and loses the meat in favor of a strictly veggie version of the favorite Hawaiian pizza with an Italian pizza flair. Fruit is often added to savory recipes and it works so well in this one. The results are spectacular. The sweetness of the pineapple, creaminess of the mozzarella and other ingredients used to top the pizza combine in a wonderful way, and the result is so good. Serve this piping hot off the barbeque and you will wow everyone at the party.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40258 Views)
- One of the Best Recipes for Grilled Eggplant (16153 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11293 Views)
- Grilled Vegetable Kabobs (9251 Views)
- Herb Marinated Pork Kabobs with Vegetables (9232 Views)
- Kiwi Apple Mocktail (8581 Views)
- White Wine Marinated Chicken Breasts (8271 Views)
- Grilled Vegetable Lasagna Recipe (7982 Views)
- Easy Grilled Chinese Vegetables Packets (7559 Views)
- Portabella Mushroom Burger Recipe (7096 Views)