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Grilled pineapple chile pizza

Grilled Pineapple & Chile Pizza

Sweet, smoky, and spicy in sumptuous symmetry – these Grilled Pineapple and Chile Pizzas have the perfect balance in every bite. Using parbaked Neapolitan crust ensures you have the perfect, pillowy-yet-crunchy consistency that will hold up to the array of tempting toppings. Spicy jerk chicken, salty bacon, and just the right touch of velvety, smoky Gouda dial up the decadence. But there’s also plenty of sweet pineapple, bright red onions, and herbaceous fresh cilantro to lighten things up. It’s a seriously satisfying dish that packs a major punch of flavor.

Our tip: In the test kitchen, we used our recipe for Neapolitan crust to make this pizza — it’s a winner.

Yield: 4 mini pizzas

Dinner

Grilled Pineapple & Chile Pizza

Ingredients

For the jerk chicken:

2 chicken breasts

Kosher salt, to taste

Freshly ground Gelson’s black pepper, to taste

1 tsp Gelson’s garlic powder

¾ tsp Gelson’s paprika

¾ tsp Gelson’s allspice

½ tsp Gelson’s onion powder

½ tsp Gelson’s cayenne pepper

½ tsp Gelson’s dried thyme

½ tsp packed brown sugar

Gelson’s ground cinnamon

Gelson’s ground clove

For the pizzas:

1 Neapolitan-style pizza dough ball (recipe linked above), quartered and rolled into 4 balls

Gelson’s organic all-purpose flour, for dusting the counter

Semolina flour, for dusting the peel

1 Tbsp plus 1 tsp Gelson’s 100% California extra virgin olive oil

1 cup Thai sweet chili sauce

1 cup shredded smoked Gouda cheese

1 ½ cups small-diced pineapple

6 slices cooked bacon, small diced

½ small red onion, small diced

1 jalapeño, seeded and small diced

1 cup Gelson’s shredded mozzarella cheese

Gelson’s red pepper flakes, for garnish

2 Tbsp chopped Gelson’s fresh cilantro, for garnish

Lime wedges, for serving

Special equipment: pizza peel

Directions

Make sure the grates of your grill are clean, and heat to 500°. Push the bed of charcoal to one side of the grill, or if using a gas grill, heat one burner over high heat and leave the second burner off. This will give you both direct and indirect heat.
To make the jerk chicken: Slice the chicken breasts in half lengthwise, so you have 2 thin cutlets. Pat them dry with paper towels and season with salt and pepper. In a large bowl, stir together all of the remaining spices. Add the chicken and toss to coat.
Grill the chicken over direct heat for about 4 minutes per side, or until they’re well charred and the internal temperature reads 165º on an instant-read thermometer. Transfer to a cutting board and let cool for 5 to 10 minutes. Small dice the chicken.
To make the pizzas: On a lightly floured surface, roll out each ball of dough to roughly 8” and lightly dust a pizza peel with semolina flour. Transfer one pizza crust to the pizza peel.
Transfer the crust to the grill over indirect heat and cook for 1 minute, or until the crust begins to bake, firm up, and some grill marks have formed. Flip the crust over and cook for 1 minute. Remove the crust from the grill and repeat with the remaining pizza crusts.
To assemble the pizzas: Brush each pizza crust with 1 teaspoon of olive oil, then evenly divide the sweet chile sauce, smoked Gouda, pineapple, jerk chicken, bacon, red onion, jalapeño, and mozzarella between them.
Transfer the assembled pizzas back onto the grill over indirect heat. Cover and cook for 3 to 4 minutes, or until the cheese has melted and the crust is golden brown with some char marks underneath.
Remove the pizzas from the grill, garnish with crushed red pepper flakes and cilantro, and serve hot with lime wedges.

Recipe source: Ingredient

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