Come on, admit it. You kinda like that mixture of sweet and savory that makes the Hawaiian pizza such an iconic food item. Even if it’s not your thing, though, we reckon this updated version might just become your favorite pizza this summer.
With salty, tangy prosciutto and grilled pineapple, this new version is an all-around winner.
Ingredients
- 28-ounce can pineapple rings, well-drained
- 2 tablespoons extra-virgin olive oil
- 1 prebaked pizza crust or large oval flatbread (minimum 12 inches long)
- ½ cup marinara sauce
- 6 ounces prosciutto
- ½ red onion, thinly- sliced
- 2 cups grated aged Gouda cheese
- 2 cups baby arugula
Method
Prepare a grill pan or grill for cooking at high heat. Pat the pineapple rings with paper. Brush them on both sides with olive oil and grill until charred (about 3 minutes each side).
Preheat the oven to 500° Fahrenheit. Place the crust or flatbread on a baking sheet and spread the marinara sauce on the surface evenly. Add slices of prosciutto, red onion, Gouda and grilled pineapple.
Bake the pizza until the cheese has melted and the sauce is bubbly (8 to 10 minutes). Sprinkle with the baby arugula, slice and serve immediately.
