Recipe

Hosted By
Janine & Terry

		The Artic Hawaiian Pizza
		Serving Size - 4
		Prepared By - Monica & Bill
		Recipe Rating	Printer Friendly Recipe

4 tablespoons honey

1 teaspoon Dijon mustard

1 tablespoon water

1 tablespoon fresh lemon juice

1/8 teaspoon minced fresh ginger

1 Cup fresh pineapple, cut into 1-inch 2 1/2 cm) chunks

1 grilled pizza crust

1 tablespoon grated parmesan

1 cup shredded mozzarella

1/2 cup thinly sliced red onions

1 teaspoon capers

6-8 ounces smoked salmon fillets.

HERBED GRILL OIL:

1/2 C extra virgin olive oil

1 small clove garlic, minced

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

GARNISH:

1 tablespoon thinly sliced green onions

1 tablespoon fresh Italian parsley leaves

HERBED GRILL OIL - Place all of the ingredients in a small bowl or glass jar, mix well, and refrigerate. If it solidifies, take it out a few minutes early or microwave it at 5-second intervals until it starts to liquefy. TO MAKE PIZZA - To make the Glazed Pineapple, combine all of the ingredients except the pineapple in a small saucepan on medium-high heat and bring to a boil. Reduce the heat and simmer for a few minutes, until slightly thick and sticky. Add the fresh pineapple and toss to coat completely. Remove from the heat. Brush the grilled side of the pizza crust with the Herbed Grill Oil and dust with the parmesan. Sprinkle on the mozzarella and add the Glazed Pineapple, red onions, and capers. Break the smoked salmon into pieces and scatter them evenly on the pizza. Grill the pizza according over indirect heat for 2-3 minutes to warm the toppings. Drizzle with any remaining sauce and garnish with the green onions and the fresh parsley leaves, if desired, before serving.