Full Disclosure. If you are one of those people who likes your food to look perfect, this is not the recipe for you. If you are one of those people who likes really tasty grub, no matter how it looks, this may be the recipe for you. If you are borderline obsessed with crispy pizza, then this is your recipe. If you love making an entire recipe on the grill, keeping the kitchen mess-free, you need to make this.
Now that we have that clear, let me introduce you to one of life’s little savory treasures. There is a chance that you may never look at pizza the same again. Grilled Pineapple Prosciutto Arugula Pizza – It’s a life changing event. It’s hard to believe that I had never made grilled pizza before. The most difficult part of this pizza was the darn shape. I tell you, I just don’t know how anyone can make a perfectly round or rectangle pizza. I stretched, I pulled, I rolled, I massage, I kinda tossed it and this thing just would not make a circle. I finally got it to look somewhat rectangular. I placed it on the hot grill, I took my eyes off of it five minutes, and next thing I knew it was shaped somewhat like a ghost.
Like I mentioned, if you are a perfectionist, do not try making this recipe. It will be one of the most frustrating things you will do. You will spend hours trying to shape it, only to find that it changes into something else the minute you leave it alone on the grill.
What you give up in looks, you make up in flavor. Especially if you love a little bit of sweet and salty all in the same dish. The combination of cinnamon, paprika and cumin comes together with the sweet grilled pineapple and salty prosciutto to make a fusion of flavors that is truly memorable. That alone would be amazing but we took it one step further by topping it with arugula in a pineapple dressing. This Grilled Pineapple Prosciutto Arugula Pizza is the bomb!
- 1 16 ounce pizza dough ball
- handful of flour to sprinkle so dough won't stick
- 4 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon roasted ground cumin
- 2 teaspoons cinnamon
- 4 slices of fresh pineapple, cut into approximately ¼ inch slices
- 2 cups Mexican blend finely shredded cheese, monterey jack, cheddar, queso
- 4 slices prosciutto, sliced thin
- 2 cups Arugula, rinsed
- For the Dressing
- 2 tablespoons juice from the pineapple
- 2 additional teaspoons extra virgin olive oil
- Fresh ground sea salt and pepper to taste
- Preheat grill to medium.
- Sprinkle a dry surface or cutting board with flour
- Stretch, pull, roll the dough into the shape that you would like. We prefer a large pizza with crispy thin dough, so we stretch ours quite a bit. I hope you are better at shaping this pizza than I am.
- When dough is shaped, brush olive oil on both sides of the pizza using a pastry brush.
- Sprinkle one side with smoked paprika, cumin and cinnamon.
- Place the pizza in the center of a hot grill and cook for approximately 15 minutes.
- Brush the pineapple with olive oil and place the pineapple circles on the grill.
- Once the bottom is crispy and the top is cooked through, sprinkle the cheese on top of the pizza.
- Cut the prosciutto into small pieces and sprinkle evenly over the cheese.
- Shut the grill and cook for an additional 5 to 8 minutes or until the cheese is melted.
- Flip the pineapple so that they are lightly grilled on both sides.
- Once the cheese is bubbling, remove the pizza from the grill and let sit for a couple of minutes. Remove the pineapple circles from the grill and place them on top of the pizza. Set one slice aside.
- Combine the additional 2 teaspoons of extra virgin olive with the pineapple juice and coat the arugula evenly in the dressing.
- Place the arugula on top of the pizza and add the one additional pineapple slice.
- Cut pizza and serve immediately
I used dough from our local store but if you would like to try making your own dough, here are two amazing recipes for you to try from Bobbi’s Kozy Kitchen, Whole Food Real Families and A Day in the Life on the Farm.
If my dish doesn’t tempt you to add some tropical flavor to your Sunday Supper, I know these recipes sure will. Our hosts this week are Cindy Kerschner of Cindy’s Recipes and Writings and Marlene Baird of Nosh My Way. Join us -let’s get away and go tropical this week.
Tidbits and Pupus
- Chicken and Lemongrass Sugarcane Skewers by Jane’s Adventures in Dinner
- Coconut crusted Tofu with Spicy Mango Cucumber Topping by Soni’s Food
- Larp (Laos chicken salad) by Caroline’s Cooking
- Midwest Style Loco Moco by Our Good Life
- Tropical Sunrise Fruit Salad with Coconut Chia Cream by Cupcakes & Kale Chips
- Caribbean Black Beans with Rice by A Day in the Life on the Farm
Condiments and Sauces
- Cilantro Margarita by An Appealing Plan
- Coconut Mojito by Flour On My Face
- Pineapple Upside Down Cake Cocktail by Hezzi-D’s Books and Cooks
- Strawberry Lava Flow by Nosh My Way
- Bali Spicy Grilled Fish – Ikan Bakar Jimbaran by Food Lust People Love
- Crockpot Hawaiian Pulled Pork by Fantastical Sharing of Recipes
- Grilled Jerk Shrimp Roll with Tropical Fruit Slaw by Food Done Light
- Grilled Swordfish with Pineapple Salsa by Cooking Chat
- Kalua Pig by Palatable Pastime
- Mango Barbecued Pork Chops by A Kitchen Hoor’s Adventures
- Mango Lime Fajitas by Curious Cuisiniere
- Pineapple Pork by Basic N Delicious
- Pineapple, Prosciutto and Arugula Pizza by Family Foodie
- Catibias o Cativias (Dominican Yucca Empanadas) by The Petit Gourmet
- Shrimp Salad with Avocado Ranch Dressing by Cindy’s Recipes and Writings
- Slow Cooker Kalua Pork Tacos by Bobbi’s Kozy Kitchen
- Tropical Chicken Burgers by Momma’s Meals
- Whole Roasted Bream with a Ginger-Tamarind Sauce by Culinary Adventures with Camilla
- Coconut Mounds Bars by That Skinny Chick Can Bake
- Tropical Sunshine Cake by Lifestyle Food Artistry
- Double Ginger Cookies by Pies and Plots
- Majarete Ice Cream by Sew You Think You Can Cook
- Mini Mango Cheesecakes by The Freshman Cook
- Pineapple Blueberry Ooey Gooey Cake by Recipes Food and Cooking
- Pumpkin-Coconut Biscotti by What Smells So Good?
- Tropical Fruit Salad by The Redhead Baker
- Tropical Layered Poke Cake by Daily Dish Recipes
- Ube Panna Cotta by The Joyful Foodie
- Whole Wheat Mango Coconut Bars by Peanut Butter and Peppers
- The Best Wines to Pair with Tropical Food #SundaySupper by ENOFYLZ Wine Blog
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