Categories: Grilling

Ingredients

• 4 oz. pancetta, sliced 1/4-inch thick
• 1 ripe, fresh pineapple, peeled, cored, and cut into 1/2-inch thick rings
• 1 tbsp. vegetable oil
• 2 tbsp. sugar
• 6 scallions, root ends trimmed
• 3 tbsp. olive oil, divided
• Kosher salt to taste
• 1/4 cup uncooked grits or polenta, for rolling the dough
• 1 ball prepared pizza dough, at room temp
• 1/2 cup Onion Marmalade (see recipe)
• 6 oz. Camembert cheese, sliced
• 2 tbsp. flaked sweetened coconut, toasted
• Red pepper flakes, to taste

Directions

1. Cook the pancetta in a small skillet over medium-high heat until crispy and drain on a paper towel. Reserve for topping.

2. Preheat the grill per the master instructions.

3. Brush the pineapple rings with the vegetable oil, sprinkle both sides with the sugar, and let sit for 5 minutes. Brush the scallions with a little of the olive oil and sprinkle with salt. Place the pineapple and scallions on the cooking grate directly over the heat and grill until the pineapple is well marked and the scallions are limp and charred in spots, 3-5 minutes per side. Remove from the grill. Chop the scallions. Reserve for topping.

4. Roll out, and shape the dough, and grill the first side of the crust per the master instructions. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

5. Spread the entire surface with the marmalade. Top with the cheese. Artfully arrange the pineapple rings on top. Sprinkle with the pancetta and scallions.

6. Finish grilling the pizza per the master instructions.

7. Remove from the grill, sprinkle with the toasted coconut and season with salt and red pepper. Slice and serve immediately.

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