Best Round 2 Recipe Hawaiian Pizza Recipes

GRILLED HAWAIIAN PIZZA

Grilled Hawaiian Pizza image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound prepared pizza dough, at room temperature, halved
3 tablespoons extra-virgin olive oil
1 1/2 cups diced pineapple (from about 1/2 pineapple)
1 bunch scallions, cut into 1-to-2-inch pieces
1/4 pound deli-sliced ham
3/4 cup shredded white cheddar cheese (about 3 ounces)
3/4 cup shredded muenster cheese (about 3 ounces)

Steps:

Preheat a grill to medium. Shape each piece of pizza dough into a ball. Drizzle 1 tablespoon olive oil on each of 2 rimmed baking sheets, place 1 dough ball on each baking sheet and turn to coat in the oil. Place a metal cooling rack upside down on the grill perpendicular to the grill grates (or use a grill basket); brush the rack with the remaining 1 tablespoon olive oil. Working in batches, grill the pineapple, scallions and ham, turning as needed, until lightly charred, 5 to 8 minutes per batch; transfer to a plate as each batch is done. Cut the ham slices in half, if desired. Using tongs, remove the cooling rack from the grill. Pat and stretch or roll each dough ball into an approximately 8-by-12-inch oval. Carefully place each piece of dough directly on the grill and cook until marked and golden, about 5 minutes. Flip the crusts and top evenly with the cheese, ham, scallions and pineapple. Continue grilling until the cheese melts and the crust is cooked through, about 6 more minutes. (If the crust is browning too quickly, slide the pizzas to the outer edge of the grill.) Transfer the pizzas to a cutting board and cut into pieces.

Nutrition Facts : Calories 832, Fat 48 grams, SaturatedFat 21 grams, Cholesterol 96 milligrams, Sodium 1197 milligrams, Carbohydrate 70 grams, Fiber 4 grams, Protein 37 grams

ROUND 2 RECIPE - GRILLED MARGHERITA PIZZA

Round 2 Recipe - Grilled Margherita Pizza image

Provided by Sandra Lee

Time 24m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil, divided
Reserved chopped tomato from Caprese Salad Stuffed Tomatoes recipe
1 tablespoon chopped garlic
Kosher salt and freshly ground black pepper
1 (16-ounce) package refrigerated pizza dough
Reserved mozzarella, sliced thin, from Caprese Salad Stuffed Tomatoes recipe
1/4 bunch basil leaves

Steps:

In a medium skillet over medium heat, add 1 tablespoon of the oil. When it is hot, add the tomato and garlic. Cook down until slightly thickened and some of the liquid has evaporated, about 5 minutes. Season with salt and pepper, to taste, and set aside.
Heat an outdoor grill or grill pan over medium heat. Preheat the broiler.
Pat the pizza dough out into a 12 by 6-inch rectangle and brush with 1 tablespoon of oil. Transfer the dough to the grill and grill, oiled side down, until the dough starts to crisp and turn brown on the bottom side, about 3 minutes. Brush the top with the remaining 1 tablespoon of oil and flip it over and grill for another 3 minutes. Remove from the grill to a sheet pan. Spread it with the tomato sauce and cover with the mozzarella slices. Put it under the broiler and broil until the cheese is melted and bubbling, about 3 minutes. Remove from the broiler, sprinkle with basil leaves, then cut and serve.