Photo: Erik Putz
Skip the stove and get grilling tonight.
1 700-g pkg store-bought pizza dough
2 tbsp olive oil, divided
1 213-mL can pizza sauce
1 1/2 cups finely chopped pineapple
2 cups grated mozzarella
8 thin slices Genoa salami or prosciutto, about 130 g, cut into strips
1/2 cup coarsely chopped fresh basil
Preheat one side of the barbecue to medium-high. Leave other side unheated.
Divide pizza dough evenly into 6 pieces. Roll each piece on a lightly floured surface into a 6-in. circle about ⅛-in. thick. Brush about 1 tsp of oil on one side of each piece, making sure to cover the entire surface. Carefully place pieces of dough, oil-side down, on heated side of grill. Brush remaining oil over the tops of the pieces. Grill until dough starts to puff up and grill marks appear on the undersides, 3 to 4 min.
Using tongs, flip the crusts over and continue grilling until dough firms up, 2 to 3 min. Transfer to unheated side of grill. Divide pizza sauce among crusts and spread to edges. Arrange pineapple and cheese among crusts, dividing evenly. Grill, covered, until cheese melts and undersides are dark golden, 9 to 12 min. Remove from grill. Sprinkle salami and basil overtop just before serving.
Protein 36g, Carbohydrates 95g, Fat 40g, Fibre 5g, Sodium 1790mg.
Originally published in the Today’s Parent July/August 2020 issue. Photo by Erik Putz.