Easy Hawaiian Pizza with Charred Pineapple and Onion
Tricolor Slaw with Pumpkin Seeds
Ingredients
- 1 (16-oz) container peeled pineapple, cut into rings
- 1 small red onion, cut into ½-inch-thick slices
- 2 Tbsp olive oil
- 2 Tbsp plain cornmeal
- 1 (13.8-oz) can refrigerated pizza dough
- 1 cup pizza sauce (such as Rao's)
- 1 cup shredded part-skim mozzarella cheese
- ½ cup diced cooked ham
- ¼ cup chopped fresh cilantro
Instructions
- Preheat oven to 425°F. Brush pineapple and onion with oil. Cook in a grill pan or nonstick skillet over medium-high heat, in batches, if necessary, 3 to 4 minutes per side or until charred. Cool slightly, and coarsely chop.
- Sprinkle a greased baking sheet with cornmeal. Unroll dough onto baking sheet. Bake 5 minutes.
- Spread sauce over partially baked crust. Top with ½ cup cheese, pineapple, onion, ham, and ½ cup cheese.
- Bake 9 to 12 minutes or until crust is browned and cheese is melted. Sprinkle with cilantro.
Side Dish Ingredients
- 1 (16-oz) pkg tricolor coleslaw
- 1 red bell pepper, cut into thin strips
- 2 green onions, chopped
- ¼ cup roasted, salted pepitas (pumpkin seeds)
- ¼ cup cilantro-lime vinaigrette (such as Sam's Choice)
Side Dish Instructions
- Toss together all ingredients in a large bowl.
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