Grilled Pizza with Ham and Pineapple

You don’t really want to light the oven to 500 degrees on a hot July day, do you? This easy grilled pizza should get you in the mood for some outdoor summer relaxing. Just a few simple ingredients showcase the smoky flavor and crispy crust.

Pizza dough:

2/3 cup warm water (105 to 110 degrees)

2 t instant dry yeast

2 cups all-purpose flour

1 t salt

1 ½ T olive oil

Add yeast to warm water, mix and set aside. Place flour and salt in food processor. Add oil and mix. Pour yeast mixture around mixture and pulse just until a ball forms. Turn the dough out onto a floured surface and knead briefly. Transfer dough to an oiled bowl and turn to coat with oil.

Cover bowl with plastic wrap and let rise about one hour until doubled in bulk. Punch dough down and divide into two equal balls.

Tomato Paste:

2 large flavorful tomatoes cut into 1-inch slices

1 medium Vidalia onion, cut into ½-inch slices, salt and pepper to taste

Place tomato slices on a vegetable grill pan. Set on grill over indirect heat. Turn over after one side begins to char. Place onion slices directly on grill over indirect heat. Turn over after one side becomes charred. When both tomatoes and onions become soft, mash together and add salt and pepper to taste. Set aside.

2 T yellow cornmeal for baking sheets


1 1/3 cups coarsely grated fresh mozzarella (Place in freezer for 15 minutes first.)

3 T freshly grated Parmigiano Reggiano

4 canned pineapple slices, coarsely chopped

6 thin slices cooked ham, coarsely chopped

Prepare a hot grill. Sprinkle cornmeal over two baking sheets. Roll out each ball of dough into a 10-inch round. Place each on a baking sheet. Slide onto the grill until lightly browned. Lift up with a large spatula to check the underside. They cook fast.. Take off the grill with the spatula and turn over onto those same baking sheets. Brush the tomato paste over each, leaving a 1-inch border. Sprinkle the two cheeses over the pizzas. Arrange pineapple pieces in a single layer over pizzas and sprinkle with ham. Slide the pizzas onto dry grill. Cover the grill and cook until the crusts are crisp and brown and cheese is melted. They can take anywhere from 2 to 10 minutes. Keep a close watch. Cut into wedges and serve immediately. Serves 4 to 8.

Photographer Bill Brady
Food Stylist Brian Preston Campbell
Recipe Provided by Phyllis Kirigin, aka sweetpaprika

About Bill Brady Food Photographer

I am an accomplished food and beverage photographer. Having managed to combine my 2 great passions food and photography into a career has been an absolute joy. I spend my time creating food images not only for a living but for my audience. It's a labor of love for me. Recently I have teamed up with a group of very talented people to launch an online Magazine called Heat Magazine. A magazine about all foods spicy. Enjoy
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6 Responses to Grilled Pizza with Ham and Pineapple

  1. Pingback: Tweets that mention Grilled Pizza with Ham and Pineapple « Cook, Shoot, Eat…a food photographers journey --

  2. biz319 says:

    I use almost that same dough recipe:

    2 cups flour
    1 cup warm tap water
    1 teaspoon salt
    1 package (or 2 1/4 teaspoons loose) yeast

    I do one of two things – I either roll it out and cook it right away, or leave it in the fridge overnight. Both are delicious and each one has a different texture for some reason!

  3. Well written blog! It seems to be a good resource on Pizza. I found you in google while doing research on my recent post about , here: I think my points are relevant:) In any event, I found your article very helpful and informative.

  4. Jazz Rules says:

    You have great photographs! Thanks for sharing! Cheers ~ Jazz

  5. Pingback: Theme Party Thursday: Pineapple Housewarming Party | Polka Dot Design Blog: Ideas, Inspiration & Invitations

  6. Pingback: 10 Recipes Hot off the Grill for Memorial Day | Yummly

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