Grilled Pizza with Canadian Bacon and Charred PineappleA smoky grilled pizza.Entree/Main Dish
Preparation Time: 25 minutes
Total time: 50 minutes
1 can (20 oz.) DOLE® Pineapple Tidbits, drained,
1/2 cup green onions, thinly sliced diagonally, divided,
1/8 teaspoon salt,
1/8 teaspoon black pepper,
vegetable oil, as needed,
8 oz. Canadian bacon, sliced 1/4-inch thick,
1 pound fresh pizza dough,
1 to 2 tablespoons plus 1 teaspoon olive oil, divided,
2 cups coarsely grated Fontina cheese,
1 cup arugula,
1 teaspoon white balsamic vinegar,
Step 1: Preheat gas grill with lid down to medium heat.
Step 2: Combine pineapple tidbits, 1/4 cup green onions, salt and pepper in small bowl. Place a double sheet of heavy duty foil on part of grill grate. Lightly brush foil with oil. Spread pineapple mixture on foil; grill, turning pineapple often until lightly charred. Remove foil and pineapple from grill, set aside.
Step 3: Meanwhile, brush small section of grill grate with oil. Cook Canadian bacon on both sides until grill marks appear. Remove slices and coarsely chop; set aside. Turn one burner to high and other burners to medium low.
Divide pizza dough in half. On floured surface, roll and stretch each half to a 10 x 5-inch rectangle. Brush 1/2 tablespoon olive oil on one side of each crust; place oil-side down on grill plate and place over medium-low side of grill. Cook with lid down 3 to 5 minutes or until golden brown on bottom, breaking up any large bubbles in crust, if necessary with tongs.
Brush top of crusts with remaining 1 tablespoon olive oil before turning crust to grill second side. Quickly top each crust with 1 cup cheese to 1/2-inch of edges. Top each with bacon and pineapple mixture. Cook with lid down 3 to 5 minutes or until golden brown and crisp on bottom and cheese starts to melt.
Meanwhile, toss together arugula, remaining 1/4 cup green onions, 1 teaspoon olive oil and balsamic vinegar in small bowl. Evenly divide arugula mixture over pizzas.