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Kate Sears; Styling: Elizabeth Blake

Recipe Summary

heat:
45 mins
prep:
10 mins
cook:
11 mins
total:
1 hr 6 mins
Yield:
1 13- to 14-inch pizza (4 servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place oven rack on lowest shelf. If you have a stone, place it on rack. Preheat oven to 550°F, or your oven's highest temperature, for 45 minutes.

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  • Warm a grill pan over medium-high heat. Drizzle 1 tsp. oil into pan. Add Canadian bacon and pineapple. Grill until meat and fruit are lightly marked on one side, about 3 minutes. Transfer to a cutting board and cut meat into bite-size pieces.

  • Dust a 14-inch-wide peel with cornmeal, then flatten dough on top. Using lightly floured fingers or a floured rolling pin, stretch dough into a 13- to 14-inch round. (Sprinkle peel with more cornmeal if necessary to make sure crust slides around easily on peel.) Brush remaining 2 tsp. oil over crust.

  • Sprinkle half of cheese over crust, leaving a 1-inch border. Arrange Canadian bacon, pineapple, remaining cheese and half of scallions on top.

  • Carefully slide pizza onto stone. Bake until crust is slightly charred on top and golden on bottom (lift an edge to check) and cheese has melted, about 8 minutes. Using peel, transfer pizza to a cutting board. Sprinkle remaining scallions over pizza. Let rest for a minute or 2, then slice and serve.

Nutrition Facts

356 calories; fat 12g; saturated fat 5g; protein 18g; carbohydrates 43g; fiber 2g; cholesterol 27mg; sodium 728mg.