BBQ Hawaiian pizza

I love pizza, and I really like making it on the BBQ with a pizza stone. I find it just makes the dough taste much better and gives the pizza a better overall texture. I wanted to make Carlys favourite, hawaiian pizza, and really infuse the BBQ flavour into it.


Pizza Dough
– 1 packet active dry yeast
– 1 cup warm water
– 2 cups flour
– 2 tbsp olive oil
– 2 tsp sugar
– 1 tsp salt
*This is enough dough to make either 1 large pizza or 2 smaller ones.

1. In a mixing bowl, I let the yeast bloom in the water for about 10 minutes. After that I put the rest of the ingredients into the mixing bowl and mix until it starts pulling away from the sides, almost forming a ball. You may need to add little more flour if the dough is too sticky.
*This is also where you can get a little creative, you can mix in spices to flavour the dough. I would normally put in some basil, oregano, parsley and pepper. For this pizza I left the dough plain to allow the toppings to stand out.
2. Once the dough is formed, put it into an oiled bowl with a damp towel over the top and let it rise for 30-40 minutes.
3. Once the dough is set to rise you can start with the BBQ. One of the most important things to know when making a pizza on the BBQ is that all the ingredients must be cooked. The pizza is not going to be on the BBQ long enough to cook raw ingredients. To cook my toppings, I set the grill to high and lightly oil it. Once hot, put on slices of pineapple and ham. I used a fresh pineapple that I cut into strips and a full smoked ham that I cut slices off of. I cooked both until hot with nice grill marks. The pineapple will be lightly caramelized on the outside and the ham will be slightly crispy.
4. When the ham and pineapple are cooked, chop up them into little cubes and set aside. 5. Clean the BBQ and put a pizza stone on the grill to heat up. Roll out the dough to the size you want it, I did 2 smaller pizzas because my pizza stone would not be big enough for 1 large pizza and it is easier to handle the smaller pizzas. It makes it easier if you assemble the pizza on a floured pizza peel so its very easy to slide onto the pizza stone later.
6. Spread the pizza sauce and then the pineapple and ham. Top the pizza off with some pizza mozzarella. I like using a lot of cheese, its one of the things that I usually feel the more the better, but it is all preference.
7. Make sure the pizza stone is very hot, I leave my BBQ on high for about 10-15 minutes with the lid down to make sure it’s as hot as is can be. Carefully slide the pizza from the peel to the stone on the BBQ and close the lid of the BBQ. The pizza will be done in around 2-5 minutes so be ready to check it after 2. I use a big metal spatula and lift up the bottom of the pizza to check if the dough is done. Once the bottom is crispy and browned the pizza is done.



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