Heat up your grill to medium high heat. Place the sliced pineapple in a re-sealable bag along with the maple syrup, hot sauce (optional, but adds a nice kick) and 1 tbsp of Colavita Olive Oil. Shake the bag around to make sure all the pineapple is coated.

Cook for 6 to 8 minutes per side until nicely charred and lightly colored. Remove to a plate and let cool.

Heat up your grill to a high heat.

Before you begin, it’s handy to have a few things in place: Position all your topping in bowls alongside the grill. It may be necessary to pull up a small table next to the grill for this purpose.

Make sure your cheese is sliced and waiting on a dish as are the pineapples, prosciutto and tomato sauce. Have some extra olive oil handy, as well as sea salt.

It’s also a good idea to have some tongs and oven mitts at the ready (things get hot) and a platter or cutting board for your finished pizza.

Oil the back (flat side) of a cookie sheet with Colavita Olive Oil. Stretch out your pizza dough On top of the cookie sheet, and brush the top with Colavita Olive Oil.

Invert the cookie sheet directly onto the grill grate, and close the lid. Let it bake for about 2 minutes (this goes very quickly!). 

Open the lid and using the tongs, flip the crust to the other side. Spoon a light layer of tomato sauce on top of the dough. Add cheese slices, prosciutto and pineapple. Move as neatly and quickly as possible. Drizzle with a little more Colavita Olive Oil and sprinkle with sea salt.