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Pineapple on pizza?! How dare you!! I know, that’s what I thought too. Until I tried it, and wow…just wow. This does have a bit of a spicy kick to it, but it’s not too hot. Yields 2 pies
2 8-ounce (225-gram) balls of dough (store-bought or homemade)
6 4-ounce (110-gram) chicken cutlets, thinly sliced
1 tablespoon Tuscanini Olive Oil
1 teaspoon Haddar Kosher Salt
sliced pineapple
sliced jalapeño
sliced cherry tomatoes
1 cup Gefen Duck Sauce
1 cup barbecue sauce (I use Sweet Baby Ray’s), plus additional for topping
Combine duck sauce and barbecue sauce and set aside.
Preheat grill to high.
Coat chicken with olive oil and season with kosher salt.
Grill for approximately two minutes per side on high heat, then slice or cube.
Preheat your pizza stone or pizza steel as hot as your grill goes for 20–30 minutes. Then, 5–10 minutes before you’re ready to bake, turn off the fires that are directly under the stone. Otherwise, you’ll risk burning the bottom of the pizza (ask me how I know). Leave the other flames at full blast.
To make the pizzas, coat the dough balls in flour before using. Then, on a well-floured surface, use your fingertips to press and flatten the center of the balls, slowly moving outwards to form a crust.
Then carefully start to stretch the dough. Work slowly! Torn dough will make a mess and be impossible to get on and off the grill. An 8-oz dough should get you an 8–9-inch (20–23-cm) pie.
Top with sauce, then other toppings. Don’t let it sit too long. Get it on the grill/stone/steel asap! Investing in a pizza peel ($15–$25) will make your job a thousand times easier.
Put the cover of your grill down and leave it there for 4–5 minutes before peeking. This will keep the heat inside the grill, letting the top of the pizza bake also.
Check for doneness. I can’t give you a specific time or temp because I’ve never met two grills that cook even close to the same. This may require some trial and error. The good news is, aside from burning it, it’s really hard to mess it up. If it’s not 100 percent baked yet, just let it go longer.
Before serving, drizzle with more barbecue sauce.
Text and Photography by Hudi Greenberger. Styling by Shaina Maiman. Assisted by Shiffy Dembitzer.
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