- Olive oil
- ⅓ of a fresh pineapple, peeled, cored, and sliced into rounds
- Pizza dough, store bought or homemade
- ⅓ cup basil pesto, store bought or homemade
- 6 strips of bacon, crisped and chopped or crumbled
- 1 cup shredded mozzarella cheese
- 1 cup shredded fontina cheese
- ½ cup shredded asiago cheese
- Salt and pepper
- Fresh basil leaves, for garnish
- Preheat the grill to medium-high and lightly oil the grates. Toss the pineapple rounds in a little oil as well.
- Place the pineapple on the grill and cook for 2-3 minutes per side, or until caramelized grill marks appear and the pineapple softens slightly. Remove the pineapple from the grill and set aside. Increase the grill temperature to high.
- While the grill is heating up, roll out the pizza dough to desired shape and thickness. I like thinner pizza, so I rolled it out as thin as possible without breaking or tearing the dough.
- Liberally oil one side of the dough. Carefully transfer the dough to the hot grill, placing it oiled-side down directly on the grill grate (I kind of draped it over my hands and spread it out on the grill that way. I’m sure you could use a pizza peel or baking sheet to do the same thing, though). Close the lid to the grill and cook on the first side for 2-3 minutes, or until golden and charred. Brush the top side with olive oil and flip over (long tongs work really well for this).
- Working very quickly, spread the pesto in an even layer over the grilled side of the dough. Top with the grilled pineapple rounds, crisped bacon, and the cheeses. Season with salt and pepper.
- Close the lid of the grill and cook for about 5 minutes, rotating the pizza once about halfway through (all grills are different so I would check on it every couple minutes). The pizza is done when the cheese is melted and the pizza dough is crispy/charred on the bottom and cooked through. Remove from heat, cool slightly, garnish with fresh basil leaves and a drizzle of olive oil, and then slice and serve.