Braai Dessert Pineapple Pizza

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A fruity and tropical braai dessert!

Ingredients

• Pizza Dough
• 3 tablespoons light brown sugar
• ⅛ teaspoon ground cinnamon
• 1 fresh pineapple
• 1 (8-oz.) package cream cheese, softened
• 3 tablespoons light brown sugar
• ⅛ teaspoon ground cinnamon
• Caramel topping
• Toasted pecans
• Fresh mint sprigs

Dough

• 1 package active dry yeast (about 2 1/4 teaspoons)
• 1 cup warm water (100° to 110°)
• 1 ¼ cups cold water
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 5 1/2 cups unbleached bread flour, divided
• Cooking spray

DIRECTIONS

1. Prepare Homemade Pizza Dough, and grill both sides of rounds according to Our Grilled Pizza Technique (below). Cool crusts 10 minutes. Stir together 3 Tbsp. light brown sugar and 1/8 tsp. ground cinnamon. Cut pineapple into 1/2-inch slices, and spread brown sugar mixture on both sides. Grill, covered with grill lid, 1 minute on each side or until grill marks appear. Stir together softened cream cheese, 3 Tbsp. light brown sugar, and 1/8 tsp. ground cinnamon. Spread about 2 Tbsp. cream cheese mixture on each grilled pizza crust, and top with grilled pineapple slices. Drizzle with warm jarred caramel topping, and sprinkle with toasted pecans and fresh mint.
2. Preheat grill to high (at least 200°) heat. Slide pizza dough rounds directly onto grill grate (cornmeal side down) from baking sheet, and grill, covered with grill lid, 3 to 4 minutes or until golden brown. Carefully flip dough.
3. Top cooked side of crust with desired sauce and toppings.
4. Grill, covered with grill lid, 3 to 4 minutes or until cheese is melted and bubbly.

Dough

1. Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.
2. Weigh or lightly spoon about 5 1/4 cups flour into dry measuring cups; level with a knife. Combine flour, yeast mixture, and cold water mixture in bowl of a stand mixer fitted with a dough hook. Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes; mix on low 6 minutes or until dough is smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add enough of the remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Divide the dough in half, and place each portion in a large zip-top bag coated with cooking spray. Seal and chill overnight or up to 2 days. Let stand at room temperature for 1 hour before using.

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