I’m sure a few of your raised your eyebrow at this recipe title, just like I did when I first started hearing that people were GRILLING their PIZZA. It didn’t seem to make sense – how would it cook? Wouldn’t it burn? Would it fall apart? Evidently not, as Rahul and I grilled pizzas this Sunday and they turned out fabulous.
I highly suggest using my super easy pizza crust recipe that comes together in minutes. Of course, you can always use a prepared pizza dough, if you want to, but why would you do that when you can make it yourself?
Two things really make this pizza – grilling the pineapple and making your own pizza sauce. Both are just as easy as making the pizza dough and they make a huge difference in the end result of this pizza.
Salami isn’t traditionally on a Hawaiian pizza, but I love salami, so it made it onto MY Hawaiian pizza. I suggest you follow suit!
Go on, do it. DO IT.
Grilled Hawaiian Pizza
Makes two 10″ pizzas or one large pizza
- Easy pizza crust
- 5 thinly-sliced pieces of honey ham
- 5 thinly-sliced pieces of hard salami
- 5-minute pizza sauce (recipe below)
- 6 slices pineapple
- 1 1/4 cup shredded mozzarella cheese
- Start your grill while you prepare the pizza dough.
- Follow the directions for my easy pizza crust, letting the dough rest for 5 minutes.
- Knead the dough, then either separate it into two balls if you want two pizzas or keep it whole to make one large pizza. This will probably depend on the size of your grill and how many people you want to feed – freeze any additional dough.
- While the yeast rests, prepare your pizza sauce by the directions below.
- Grill the pineapple for one minute on each side. Remove from grill and set aside with the rest of your toppings.
Roll out the pizza dough onto a floured surface. Place onto a lightly greased pizza pan.
Grease the grill for the pizza by dipping a paper towel that’s been folded over several times into olive oil. Use the tongs to wipe the greased paper towel onto the grill.
Grill the pizza for one minute, turning 90 degrees and then grilling for one minute more. It will start to bubble up, like this.
Remove the pizza from the grill and place onto a pizza pan with the grilled side up. Layer the pizza with your sauce, cheese and toppings (I shred the meats with my fingers and layered onto the pizza). Place the pizza back on the grill and cover for 2 minutes until the toppings are warmed up and the pizza crust is grilled on the bottom. Remove from the grill and place back on a pan, then cut it into slices and enjoy.
5 Minute Pizza Sauce
- 1 15-ounce can + 1 8-ounce can Red Gold tomato sauce
- 2 tsp sugar
- 2 tsp Penzey’s Pasta Sprinkle (or dried basil, oregano, and thyme mix)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Sprinkle with cayenne pepper
In a medium saucepan, add all of the ingredients together with a whisk to combine. Heat over medium high heat until the sauce starts to bubble up, stirring frequently. Cook for 5 minutes, then remove from heat and use or store immediately.