Grilled Flatbread with Pork and Pineapple Recipe

Grilled Flatbread with Pork and Pineapple

• Level: Easy
• Yield: 4 servings
• Nutritional Analysis Per Serving Calories 690, Total Fat 26 grams, Saturated Fat 8 grams, Cholesterol 102 milligrams, Sodium 1231 milligrams, Carbohydrates 66 grams, Dietary Fiber 3 grams, Sugar 13 grams, Protein 41 grams
• Total Time: 40 min
• Active Time: 40 min

Fire up your grill for this irresistible summer sensation: a vibrant flatbread pizza bursting with flavor! Tender pork tenderloin glazed in sweet teriyaki grills alongside juicy pineapple slices and thick red onion rings, charring to smoky perfection. Fresh pizza dough transforms into a crispy base right on the grates, crowned with gooey mozzarella. Chop and pile on the grilled goodies with zesty cilantro for a colorful masterpiece that'll have everyone craving seconds. Perfect for outdoor feastslet's get grilling!

Ingredients

• Extra-virgin olive oil, for brushing
• 1 pound refrigerated pizza dough
• 1 pork tenderloin (1 to 1 1/4 pounds), trimmed
• Kosher salt and freshly ground pepper
• 1/3 cup teriyaki glaze
• 1/2 pineapple, peeled, cored, and thinly sliced
• 1 red onion, cut into thick rings
• 1 1/2 cups shredded whole-milk mozzarella cheese (about 6 ounces)
• 1/2 cup fresh cilantro

Instructions

1. Preheat the grill to medium-high heat. Lightly brush a baking sheet with olive oil. Place the pizza dough on the sheet and turn it to coat in oil; leave it aside to come to room temperature.
2. Cut the pork tenderloin lengthwise almost all the way through, then open it like a book and flatten by hand. Season with salt and pepper, then brush with 2 tablespoons of teriyaki glaze. Coat the pineapple slices and onion rings with olive oil and lightly season with salt and pepper.
3. Oil the grill grates lightly. Place pineapple and onion on one side of the grill and pork on the other. Grill pineapple and onion until tender and slightly charred, about 2 to 3 minutes per side; transfer them to a plate. Cook pork until done, about 6 minutes per side; move to a cutting board.
4. Stretch the pizza dough into a 9-by-12-inch rectangle on the prepared baking sheet. Lower the grill heat to low; set the dough directly on the grill and cook until the top puffs and the bottom chars, about 1 to 2 minutes. Flip the dough, add the cheese on top, cover, and cook until the crust is fully baked and the cheese is melted, 2 to 3 minutes. Transfer to a cutting board. Chop the pineapple and pork into bite-sized pieces; scatter them with the onion over the crust. Drizzle remaining teriyaki glaze on top and sprinkle with cilantro. Slice and serve.

Photograph by Ryan Dausch

Courtesy of Recipe Iseasy Magazine