Prosciutto & Pineapple Pizza
Makes 4 to 6 servings
a cup, add yeast to 1/2 cup warm water (110-degrees) water.
Stir in 1-teaspoon sugar.
stand until foamy about 5 minutes.
In a bowl, add olive oil,
1-1/2 - teaspoon sugar, and flour. Stir
until flour dough is moist.
from bowl and place dough on lightly flour board.
Knead dough for 10 minutes until smooth and elastic.
(Use additional flour as needed.) Oil a bowl and place
dough. Cover with plastic wrap
and let stand in a warm spot for 45 minutes or until double in size.
Preheat grill to
medium-low heat and oil grill when hot.
When dough is ready,
remove from bowl and place on floured board. Knead dough for 2 minutes and form a 12 x 14 inch rectangle and
about a 1/4 - inch thick. Remove
to a floured pizza paddle. (You
can substitute a large baking sheet.) Brush
the first side with olive oil.
Place dough oil side down
on the grill. Cover and grill
until golden brown, between 2 to 5 minutes. Put back on pizza paddle and turn over. Oil the top and turn over.
Spread the tomatoes over
the pizza and sprinkle garlic, basil, and pepper evenly.
Distribute the prosciutto and pineapple over the pizza. Top with mozzarella cheese. Place back on grill and
cover. Cook for 8 to 12 minutes. Move if bottom gets to brown. To
check for doneness, the bottom is light brown and top is hot and bubbly.