Ingredients
Sauce:
1 can of crushed tomatoes
3 garlic cloves, minced
¾ tsp salt
½ tsp sugar
½ tsp freshly ground pepper
2 tbsp olive oil
Pizza:
¾ - 1lb (335-450g) pizza dough
Flour, for stretching dough
Olive oil for brushing
1 can pineapple chunks, well drained
½ lb ham, chopped into cubes or chunks
½ lb (227g) fresh mozzarella, sliced
½ cup chopped fresh basil (optional)
Preparation
Closed Position
Plates: Grill or Griddle
In a medium bowl, prepare the sauce by combining tomatoes, garlic, salt, sugar, pepper, and oil. (You may wish to blend all ingredients in a blender for a smoother texture. Freeze leftover sauce for up to 3 months.)
Place grill or griddle plates onto the Grill Master and preheat both to 220°C by touching the BURGER button or TEMP once and the – button to desired temperature. Touch OK to start preheating.
Roll dough to about 10-inch rectangle or fit to plate as best as you can.
Brush top and bottom dough with oil.
Place dough on griddle and set timer to 5 minutes. Cook in Closed position.
Open grill, spread ¼ cup of the sauce over the dough and leave at least ½-inch border around the edges.
Place cheese, ham, and pineapple over the sauce.
Adjust cover height, close upper plate to just about hover above the pizza. Cook until cheese is melted and crust is golden brown for about 10-15 minutes (set timer to desired duration).
Top with chopped basil (optional) and serve immediately.