Prosciutto Hawaiian Pizza
Ahh, Hawaiian pizza, your sweet-and-salty toppings get us every time. But your look hasn’t changed since the ’90s, so we’ve given you a little makeover. Voilà: cheater’s prosciutto and grilled pineapple pizza, ready to eat in 30 minutes.
One 28-ounce can pineapple rings, drained well and patted dry with paper towels
1½ tablespoons extra-virgin olive oil
1 large oval flatbread or prebaked pizza crust (at least 12 inches long)
½ cup marinara sauce
6 ounces prosciutto
½ red onion, sliced thinly into rings
2 cups grated aged Gouda cheese
2 cups baby arugula
1. Prepare the grill or grill pan for high heat. Brush the pineapple rings with the olive oil and grill until charred, about 3 minutes per side.
2. Preheat the oven to 500°F. Place the crust on a baking sheet and spread the marinara sauce on the surface in an even layer. Top with the prosciutto, red onion, Gouda and grilled pineapple.
3. Bake the pizza until the cheese is melted and the sauce is bubbly, 8 to 10 minutes. Finish with the arugula just before slicing and serving.