Aloha! Jax here, from the Food Adventure Crew with our monthly recipe feature.
School may be starting, but we still have plenty of sunshine and summer ahead of us! For many of us, summer means using the grill as much as possible. But if you’re falling into a grilling funk, here’s a fun and delicious recipe that is sure to please a crowd. And while this recipe is for a Hawaiian style pizza, get creative and use the base recipe of grilling the dough as a blank canvas for any type of pizza toppings!
You can also grill the dough ahead of time and either keep in the refrigerator for later or freeze!
When ready to eat, top the grilled dough with your favorite toppings and bake in the oven at 375 for about 15 minutes. This recipe is great for feeding a lot of people. You can lay out tons of topping and let everyone make their own!
Grilled Hawaiian Pizza
- 1 lb fresh pizza dough (Bobby Flay has a great recipe)
- 6 pineapple rings, about 1 inch thick
- 2 jalapeños
- ¼ cup red onion chopped
- 8 oz shredded mozzarella
- 8 oz shredded sharp white cheddar
- 1 cup cooked bacon, crumbled.
- 1 cup bourbon sriracha bbq sauce (recipe to follow)
Preheat Grill to medium-high heat
- Lightly oil pineapple slices and jalapeños. For the pineapple, cook on grill until grill marks are distinct. Flip to grill both sides. For the jalapeño, it will only take 2-3 minutes. Slice up into pieces.
- Divide dough into four pieces. Roll out onto oiled piece of parchment paper. Lightly oil the top of the dough. Take dough and flip onto grill. Peel off parchment. Allow to cook until grill marks are distinct (about 3-minutes). Do not flip! Remove from heat and place grilled side up onto an oiled pan.
- Top the pizzas with bbq sauce, cheese, pineapple, jalapeno, and red onion. Place back onto grill until bottom is crispy and cheese is melted. You might have to turn heat down to avoid burning.
- Finish it off with a drizzle of HouseMade hot honey and bacon crumbled on top!
Thats not all Food Adventure fans! You gotta have a base sauce for that pizza!
Bourbon Sriracha BBQ Sauce
- 1 small onion, finely chopped
- 4-6 cloves garlic, minced
- ¾ cup bourbon whiskey
- 2 cups ketchup
- ½ cup packed brown sugar
- ⅓ cup cider vinegar
- ¼ cup tomato paste
- ¼ cup Worcestershire sauce
- 2 tbsp. liquid smoke flavoring
- 1½ tsp. salt
- ½ tsp. black pepper
- 1 tbs HouseMade Sriracha
Bring the onion, garlic and whiskey to a boil in a medium saucepan over medium-high heat. Low heat to a simmer and allow to cook for 10 minutes. Add remaining sauce ingredients to the saucepan and bring to a boil. Reduce heat to medium-low and allow the mixture to simmer for 20 minutes. Use BBQ sauce in your favorite recipes or as a dip or topping ingredient.
If you prefer a smooth sauce, run the sauce through a sieve or strainer to remove onion and garlic bits.
Store in refrigerator and use within 10-14 days.
(Sauce adapted from: here)
There you have it. A fun summer twist on grilling that is sure to please the masses.
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Browse the photos below for more about Jax and her recipe. Stay tuned to Dayton Most Metro every Tuesday for a feature food article from the Food Adventures crew.
Pre-Grilled Pizza Dough option
The sky is the limit on the toppings you choose.