Erin's Take on Grilled BBQ Hawaiian Pizza

Combined a few different recipes: Pizzas https://www.foodnetwork.com/recipes/food-network-kitchen/hawaiian-barbecue-pizza-3362926?utm_source=whisk&utm_medium=webapp&utm_campaign=hawaiian_barbecue_pizza https://www.withspice.com/blog/hawaiian-pizza/ DOUGH https://laurenslatest.com/fail-proof-pizza-dough-and-cheesy-garlic-bread-sticks-just-like-in-restaurants/?utm_source=whisk&utm_medium=webapp&utm_campaign=homemade_pizza_dough_recipe GRILLING https://tastesbetterfromscratch.com/grilled-pizzas/

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt.

Step 2

Step 2 Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).

Step 3

Step 3 Knead the dough for 2-3 minutes (knead for 5-6 minutes if kneading by hand or if using whole wheat flour).

Step 4

Step 4 Let the dough rest, covered, for 10 minutes.

Step 5

Step 5 Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone (heat the stone for an hour in the oven before baking) or on a lightly greased baking sheet for 8-10 minutes.

Step 6

Dough Notes

Step 7

Step 7 Flour: this dough also works great with part whole wheat flour (I usually use 50% white whole wheat flour in place of all-purpose flour). Many reviewers have used half all-purpose and half bread flour with good results.

Step 8

Step 8 Increasing Recipe: this recipe doubles, triples and quadruples really well. If doubling, use double the amount for all the ingredients. For triple and quadruple batches, increase all the ingredients accordingly except the yeast – only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough – not too sticky and definitely not overfloured.

Step 9

Place bacon slices in a large cast iron skillet. Turn on heat to medium and cook, flipping once, until the fat has rendered and the bacon is crispy and browned, about 15 minutes. Transfer to a paper towel-lined plate to cool.

Step 10

Pour off all but 1 tablespoon bacon grease. Add butter, honey and chile flakes and stir until melted. Increase heat to medium-high and add pineapple slices. Cook, shaking and swirling pan, until golden brown, 4- 5 minutes.

Step 11

Flip pineapple and cook another 5 minutes until tender and caramelized. Transfer to a cutting board to cool slightly. Roughly chop pineapple and bacon and set aside.

Step 12

Make sure grill is well cleaned and oiled, to prevent the crust from sticking. Preheat it to 425 degrees (medium-high heat).

Step 13

Stretch or roll dough into desired size and thinness and place on a piece of parchment paper.

Step 14

Brush tops of the prepared dough with oil, then lift the parchment the crust is on and carefully flip the crusts onto the grill, oil side down. Peel the parchment paper off.

Step 15

Cover and cook for 2-3 minutes and check for doneness with tongs to see if the bottom side has grill marks and is golden brown. Flip the pizzas onto a plate and add sauce and toppings (minus pickled jalapenos and cilatro) to the cooked side.

Step 16

Lower the grill heat slightly and slide pizzas back onto the grill to cook the bottom side for another 3-5 minutes, until cheese is melted and bottom crust is golden.

Step 17

Let pizza cool slightly. Top with pickled jalapeños and cilantro, slice and serve.