Grilled Pizzas With Canadian Bacon And Pineapple Food

GRILLED CANADIAN BACON AND PINEAPPLE PIZZA

Steps:

• Heat coals or gas grill for direct heat. Spread cream cheese on pizza crust to within 1/4 inch of edge. Top with pineapple, Canadian bacon and red pepper. Sprinkle with mozzarella cheese.
• Cover and grill over medium-low heat 7 to 9 minutes, moving pizza around grill every 2 minutes to prevent bottom from burning, until cheese is melted.
• Cut pizza into 36 squares. Serve immediately.

GRILLED PIZZAS WITH CANADIAN BACON AND PINEAPPLE

Steps:

• Heat a grill until medium-hot. Grill pineapple and bacon, turning once, until browned, about 2 minutes. Cut into 1-inch pieces; set aside.
• Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with a thin layer of cheese and some of the pineapple and bacon. Grill until cheese is just melted, toppings are hot, and crust is cooked through, 3 to 5 minutes more.
• Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Arrange mint on top. Drizzle with oil. Repeat to make more pizzas.

PINEAPPLE BACON PIZZA

Steps:

• Place the crust on an ungreased 14-in. pizza pan. Top with sauce, pineapple, nuts, bacon and cheese. Bake at 450° for 8-12 minutes or until cheese is melted. Cut into wedges.

THE MAURO FAMILY BACON AND PINEAPPLE PAN PIZZA

Steps:

• For the dough: Combine the water, yeast and sugar in a stand mixer fitted with the dough hook and let it bloom until bubbly, about 5 minutes. Add the flour, salt and 1 tablespoon corn oil and mix on medium-low for 5 minutes. Add the remaining tablespoon oil to a 12-inch cast-iron or heavy oven-safe skillet and paint it with a brush all over and up the sides. Place the dough in the center of the skillet and cover in plastic wrap. Let rise until doubled in size, for up to 2 hours.
• For the pizza: Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Arrange the bacon slices on the lined sheet tray and bake until slightly crisp but still soft in the middle, 5 to 8 minutes. Let cool, then cut into 1-inch strips. Set aside until ready to use.
• Turn the oven up to 500 degrees F.
• Press the dough down lightly in the skillet until it reaches the edge. (If the dough is being temperamental and not stretching, cover with plastic wrap and let it chill out for 10 minutes to let the dough relax, then press it to the edge.) Ladle a layer of sauce on the dough and evenly spread to the edge. Now it's cheese-shingling time! Start around the edge, letting the cheese go up the inside wall of the skillet and then covering the middle so there is one even layer of cheese on the pizza. Top with an even sprinkling of pineapple and bacon.
• Bake the pizza until both the cheese crust around the edge is golden brown and the toppings are nicely charred and bubbling, 20 to 30 minutes. I like using a fish spatula to gently and carefully lift a portion of the crust to peek underneath and see if it is getting super golden brown. You may need to move the skillet to the top rack or bottom rack depending on whether the top or bottom crust chars first. Let the pizza cool for 10 minutes. Slice and serve!

CANADIAN BACON, MOZZARELLA, PINEAPPLE, AND PEPPERONCINI PIZZA

Steps:

• Position oven rack in the center of the oven and place a baking stone on the rack; preheat oven to 500°.
• Remove crust from package and place on pizza peel.
• Sprinkle cheese evenly over pizza crust, leaving a 1-inch border.
• Scatter green onions over the cheese; arrange bacon in a single layer over the top.
• Evenly distribute pineapple over the bacon.
• Transfer pizza to baking stone in oven; bake about 10 minutes, until crust is crisp and a deep golden brown and the cheese is golden.
• Scatter the pepperoncini over the pizza; slice into wedges and serve.

GRILLED PIZZA

Steps:

• Two to three hours before grilling, transfer the dough to a lightly floured work surface. Using a sharp knife or a bench scraper, divide the dough into three even pieces. Drizzle a teaspoon of neutral cooking oil into three soup bowls. (Each bowl should be able to hold at least twice the volume of the dough pieces.)
• Working with one piece of dough at a time, shape each into a ball by stretching it and pinching it into a point at the bottom, forming a sort of "skin" that wraps the whole ball. Lightly dust your hands with flour as necessary to prevent excessive sticking. Transfer the ball to one of the oiled bowls and turn it a few times to completely coat the surface in oil, then let it rest seam side down. Repeat Step 2 with remaining dough pieces, then drape a damp kitchen towel over all three bowls. Let the dough balls rest until roughly doubled in volume, about 2 hours.
• Transfer the tomatoes to a fine-mesh strainer set over a large bowl and shake the strainer, allowing the tomatoes to drain thoroughly. Still working in the strainer above the bowl, season well with salt, and, using clean hands, squeeze them through your fingers until a rough purée is formed. (The pieces of tomato should end up ranging from 1/4 inch to roughly 1 inch in size.) Allow any excess liquid to drain (you can save the strainer tomato juice for another use), then transfer the crushed tomatoes to a bowl and set aside.
• Turn out one ball of dough onto a floured work surface and dust thoroughly with more flour. Using a rolling pin, roll the dough into a 10-inch-by-12-to-14-inch oblong. Dust both sides thoroughly with flour, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining two dough balls, stacking them on top of the first with a layer of parchment paper between each.
• To cook, ignite a full chimney of charcoal. When the coals are mostly covered in gray ash, spread evenly under half of the grill. (If using a gas grill, set half the burners to high, leaving the remaining burners off. Cover, and allow to heat for 10 minutes.)
• Using your fingers, carefully lift one piece of rolled-out dough from the stack and drape it quickly on the grill grates directly above the fire. Let it cook without moving until the top starts to bubble and the bottom is lightly browned, about 20 to 30 seconds. Continue cooking, using metal tongs and a large spatula or thin metal pizza peel to move and rotate the crust as it cooks, until the bottom is evenly browned all over with a few charred spots, 1 to 3 minutes.
• Flip the crust, and brush the cooked side with a thin layer of olive oil. Continue cooking until the second side is browned, charred and crisp. Flip again (so that the bubblier side faces up), transfer to a clean baking sheet, and brush the second side with olive oil. Repeat Steps 6 and 7 with remaining two pizza skins, stacking the crusts as they finish cooking. (If using coal, the heat may start to dip. Extend cooking time to compensate, or add 15 to 20 fresh coals to the top of the embers and allow them to ignite before continuing.)
• Working one pizza at a time, transfer the crust to the pizza peel. (A cutting board or the back of a baking sheet will also work.) Spread a thin layer of shredded cheese across the surface of the crust (about 1 cup should do it). Using a spoon, add tablespoon-size dollops of crushed tomatoes, spaced an inch or two apart, across the whole surface of the pizza. Add toppings as desired (see Tips). Slide the pizza onto the cooler side of the grill, cover, and cook until the cheese is melted and the crust is crisp, 1 to 5 minutes total, rotating the pizza occasionally to encourage even melting and crisping. Transfer to a cutting board, drizzle with olive oil, sprinkle with basil or scallions, cut into squares, and serve immediately. Repeat Step 8 with remaining pizza crusts.

CANADIAN BACON HAWAIIAN PIZZA RECIPE

Steps:

• Heat oven to 450°F. Place crust on baking sheet; spread with sauce.
• Top with remaining ingredients.
• Bake 8 to 10 min. or until cheese is melted.

CANADIAN BACON PIZZA

Steps:

• Cut bread in half lengthwise, then in half widthwise. Place cut side up in a foil-lined 15x10x1-in. baking pan. Brush with butter. Bake at 450° for 5 minutes or until lightly browned. , Spread marinara sauce over bread. Top with Canadian bacon, pineapple, green pepper, onions and cheese. Bake for 8-10 minutes or until cheese is melted. Cut each piece in half.