THERE ARE THREE things you’re never supposed to talk about at the dinner table: politics, religion, and money. Might we suggest a fourth: Hawaiian pizza.
Whether our not ham and pineapple belong together on a pizza has been the subject of intense debate. Instead of fueling the war let us propose a treatise. Can we all agree that ham and pineapple belong on a pizza of said pizza is really well made? That in place of deli counter ham and canned pineapple, we turn to fresher fare?
That’s how Matthew Accarino, chef of Mattina in San Francisco does it. Sliced pineapple, not too much ham (and prosciutto, at that), and a whisper of cheese, plus some heat. Accarino strikes a balance—and it’s a delicious one.
One taste and you—and whoever you’re serving it to—will agree.
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Ingredients
- 1 (13 oz.) dough ball, at room temp
- 1/2 c. jarred tomato sauce
- 1/2 c. shredded low-moisture mozzarella
- 2 Tbsp. sliced pickled jalapeño
- 1/3 c. thin, triangular slices from a fresh pineapple
- 2 oz. sliced prosciutto
- 3 Tbsp. grated Parmesan
- Chili crisp, to taste
Directions
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- Step 1Preheat your grill to high, indirect heat, with the lid closed.
- Step 2On a lightly floured peel, stretch the dough to just over 14 inches. Slide the dough over direct heat and grill, lid open, turning every 15 to 20 seconds, for about 1 minute. Then, using tongs, flip the pie and slide the pizza over indirect heat; top with the sauce, mozzarella, jalapeños, pineapple, and some salt. Close the grill lid and cook till the toppings are done, about 1 minute more. Using tongs, slide the pizza back over direct heat and grill, rotating every 15 to 20 seconds for even charring, 1 minute more.
- Step 3Transfer the pizza to a work surface. Top with the prosciutto, Parmesan, and chili crisp, to taste.
