Grilled Prosciutto & Pineapple Pizza
So I’m going to say something controversial here….I really like pineapple on pizza. I know pizza purists will swear that it’s sacrilegious, but I like what I like. One of my favorite pizza topping combos is pepperoni and pineapple. It’s sweet, salty, a little bit spicy, and just works on a pizza. Well I wanted to take that to the next level and I thought swapping the pepperoni for prosciutto would be the way to go. The salty and fatty prosciutto with fresh pineapple is dynamite!
Let’s get to it!
Start by heating your grill to high. Now you’ll make the pizza sauce. Blend together the canned tomatoes, balsamic, and olive oil.
I use my immersion blender for this, but you could also throw it in the food processor or regular blender. Time to shape your dough. I made Shutterbean’s pizza dough (it’s super easy!) but any pizza dough will work. You can see my shapes are kind of wonky, but oh well. To shape your dough put each dough ball onto a piece of parchment paper covered with flour and press (or flip if you’re fancy!) into your desired shape. You want it thin enough that you can almost see through it in an least a few areas, but not so thin you can’t pick it up. Now it’s time to grill! Before that, make sure you have everything ready to go. Once that dough hits the grill things move quickly so I like to have my sauce, cheese, and toppings nearby.
Put your dough on the grill. I found the best way to do this is to just flip it off the parchment paper and onto the grill. Just make sure you don’t hesitate, get up your nerve and flip! It may seem strange that you’re not using oil or anything but trust me. Once the dough is baked, it will unstick itself and that’s how you know it’s time to flip. This will probably take about five minutes.
Once you flip the dough, spread 1/2 cup of the sauce on each pizza.
Top each with about a quarter of the cheese. Make sure you’re using full fat, low moisture mozzarella. I made the mistake of using part skim the first time I made it and the cheese melted strangely. Now add your pineapple slices and top with the rest of the cheese.
Gently lay on your prosciutto.
Turn your grill to medium heat and put the lid on. Cook until the cheese is melted.
Once the cheese is melted, take the pizzas off the grill. I recommend a heavy duty grilling spatula for this. If you don’t have one of those, this will be a double spatula situation. I brought out a huge cutting board and put them both on that to bring in.
Slice into squares or triangles and enjoy. This pizza is nice and cheesy with the perfect balance of sweet from the fresh pineapple and salty from the prosciutto. So tasty!
What are your favorite pizza toppings?
- pizza dough for 2 medium pizzas
- 1 can crushed tomatoes
- 1 tablespoon balsamic vinegar
- 1 teaspoon olive oil
- 16 ounces full fat low moisture mozzarella, shredded
- 1 1/2 cups thinly sliced pineapple pieces
- 3 ounces prosciutto
- Set grill to high heat.
- Blend together tomatoes, balsamic, and olive oil.
- Divide dough in half. Put each half onto a piece of parchment paper covered with flour. Press into your desired shape.
- Put dough on grill by flipping it off the parchment paper and onto the grill.
- Cook about 5 minutes or until dough "unsticks". Flip.
- Spread 1/2 cup sauce on each pizza. Top each with 1/4 of cheese. Add pineapple and top with remaining cheese. Gently lay on prosciutto.
- Turn grill to medium heat and put lid on. Cook until cheese is melted.
- Remove from the grill and slice into squares or triangles.