Pizza Dough
- In a large bowl, using a wooden spoon, or in a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the water and mix just until the dough forms into a soft ball. Knead the dough for 5 minutes on a lightly floured surface, or with the dough hook, just until smooth.
- Form the dough into a ball and place in a clean, lightly oiled bowl. Cover with a damp dishcloth and let rest in a warm, humid spot for at least 1 hour (ideally 2 hours) or until doubled in volume.
Sauce
- Meanwhile, in a small pot over medium heat, soften the shallot and garlic in the oil. Add the tomatoes and red pepper flakes. Simmer for 10 minutes. Season with salt and pepper. Set aside.
Bacon Garnish (optional)
- In a bowl, combine all of the ingredients. Set aside at room temperature (see note).
Assembly
- Place a pizza stone directly on one side of the barbecue grill (see note). Preheat the grill, setting the burners to high. Oil the empty side of the grill.
- Coat the pineapple slices with the oil. Grill the ham and pineapple on both sides until browned. Chop the pineapple and tear the ham into pieces. Set aside.
- On a work surface, using a rolling pin or your hands, roll the pizza dough out into a 14-inch (35 cm) circle. Place on a piece of parchment paper.
- Cover the dough with the tomato sauce, leaving a 1-inch (2.5 cm) border all the way around. Top with the cheese, ham and pineapple.
- Place the pizza (with the parchment paper) on the hot pizza stone. Close the lid of the barbecue. Cook for 10 to 12 minutes, maintaining the barbecue temperature at 500°F (260°C), or until the crust is nicely golden. Remove from the heat.
- On a work surface, cut the pizza into wedges. Serve with the bacon garnish, if desired.
NOTE FROM RICARDO
For a tasty twist on this classic pizza, we recommend giving this punchy mix of bacon, lemon zest and parsley a try.
You can also bake the pizza in a 450°F (230°C) oven for about 14 minutes.
Bake in a pizza oven
To bake in a pizza oven, simply preheat the appliance on high (“MAX” setting) for 20 minutes with the door closed. Put a disc of dough on a lightly floured pizza peel (don’t use parchment paper). Put the toppings on the pizza.
With the peel, slide one pizza at a time onto the hot stone. Bake for about 2 to 3 minutes, rotating 4 or 5 times during baking until the crust is golden brown and the cheese has melted all over.
Sure Value
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