Prep Time

25 min

Total Time

50 min

Calories per serving




Ingredients (11)
  • 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
  1. Preheat gas grill with lid down to medium heat.
  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.
  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.
  4. 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.
  5. 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.
  6. 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.

Rate this Recipe