Low Salt Pizza? Yes please!

This spicy smoky pizza makes quick fans with its hot-off-the-grill, rustic flavor. It is perfect for spur-of-the-moment cookouts and summer dinners on the patio. With the bold spicy taste of the barbecue sauce, the crispiness of the bacon and the sweetness of the pineapple, your taste buds will be applauding.

Step 1

Make the pizza dough recipe and divide it in half, place one half in a plastic airtight bag and place it in the freezer for another time. Roll out the dough on a floured area and put on a pizza peel or an easy surface to get the pizza onto the hot grill. Make sure to sprinkle the pizza peel with about 2 tablespoons of corn meal. Lightly coat the chicken thighs with barbeque sauce and place on the grill. Cook the chicken thighs thoroughly; let cool and cut into small bite size pieces. Next grill the pineapple slices for about 3 to 4 minutes a side until lightly charred. Let them cool and cut into small bite size pieces. Cook the bacon in a sauté pan on the stove until crispy, let cool and crumble into bits.

Step 2

Oven Directions: Preheat the oven to 500°F. Top your dough with chicken, pineapple, bacon and cheese. Place the finished uncooked pizza on a cookie sheet or pizza stone that has been dusted with 2 tablespoons of cornmeal. Bake for 12 to 15 minutes or until the crust is lightly browned and toppings are bubbling. Garnish with cilantro.

Step 3

Grill Directions: Heat up the grill to high heat, about 500-600°F. Next, add the pizza stone. You need to make sure to heat the stone before putting your pizza on the grill. Top your dough with chicken, pineapple, bacon and cheese. Throw 2 tablespoons of corn meal on the hot pizza stone in the grill and place the pizza on it, close the lid and bake for 15 to 17 minutes or until the crust is lightly browned and toppings are bubbling. Garnish with cilantro.