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1
Preheat a grill to medium.
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2
Shape each piece of pizza dough into a ball.
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3
Drizzle 1 tablespoon olive oil on each of 2 rimmed baking sheets, place 1 dough ball on each baking sheet and turn to coat in the oil.
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4
Place a metal cooling rack upside down on the grill perpendicular to the grill grates (or use a grill basket); brush the rack with the remaining 1 tablespoon olive oil.
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5
Working in batches, grill the pineapple, scallions and ham, turning as needed, until lightly charred, 5 to 8 minutes per batch; transfer to a plate as each batch is done.
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6
Cut the ham slices in half, if desired.
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7
Using tongs, remove the cooling rack from the grill.
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8
Pat and stretch or roll each dough ball into an approximately 8-by-12-inch oval.
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9
Carefully place each piece of dough directly on the grill and cook until marked and golden, about 5 minutes.
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10
Flip the crusts and top evenly with the cheese, ham, scallions and pineapple.
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11
Continue grilling until the cheese melts and the crust is cooked through, about 6 more minutes.
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12
(If the crust is browning too quickly, slide the pizzas to the outer edge of the grill.)
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13
Transfer the pizzas to a cutting board and cut into pieces.
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14
Per serving: Calories 832; Fat 48 g (Saturated 21 g); Cholesterol 96 mg; Sodium 1,197 mg; Carbohydrate 70 g; Fiber 4 g; Protein 37 g
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15
Photograph by Antonis Achilleos
