#grilled flatbread

Grilled Flatbread with Pork and Pineapple

Total Time: 40 minutes

Yield: 4 servings

Ingredients:

Extra-virgin olive oil (for brushing)

1 pound refrigerated pizza dough

1 pound pork tenderloin, trimmed

Kosher salt

Pepper

1/3 cup teriyaki glaze

1/2 pineapple, peeled and cored and thinly sliced

1 red onion, sliced into thick rings

1 & 1/2 cups (6 ounces) of Miceli's mozzarella cheese, shredded

1/2 cup fresh cilantro

Instructions:

Preheat your grill to medium high. Brush a baking sheet with olive oil. Place the pizza dough on the pan, and turn it to coat it with the oil. Set it aside to bring it to room temperature. Slice the pork lengthwise down the center almost all the way through. Then, open it like a book, and flatten it with your hands. Season it with salt and pepper, and brush it all over with 2 tablespoons of the teriyaki glaze. Brush the pineapple and onion slices with olive oil, and season them lightly with salt and pepper.

Brush the grill grates with olive oil. Arrange the pineapple and onion on one side of the grill, and arrange the pork on the other side. Grill the pineapple and onion until they are tender and lightly charred (2 to 3 minutes on each side). Transfer them to a plate. Grill the pork until it is cooked through (about 6 minutes on each side). Transfer it to a cutting board.

Stretch the pizza dough into a 9 x 12 inch rectangle on the baking sheet. Reduce the grill heat to low, and place the dough directly on it. Cook it until it is puffed on top and charred on the bottom (1-2 minutes). Flip the crust, and top it with the cheese. Cover it and cook it until it is cooked through and the cheese has melted (2-3 minutes). Transfer the flatbread to a cutting board. Cut the pineapple and pork into bite-sized pieces, and scatter them all over the crust along with the onion. Drizzle the dish with the remaining teriyaki glaze, and sprinkle it with the cilantro. Cut it into pieces to serve it.

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