Are you looking for a unique and delicious way to use your grill beyond the usual burgers and hot dogs? Something that is perfect for a casual summer gathering, bursting with flavor, and surprisingly easy to make? This incredible Grilled Flatbread with sweet and savory pork and tangy grilled pineapple is the answer.
This is your ultimate guide to creating a crowd-pleasing appetizer or light main course right on your grill. We’ll show you how to easily grill flatbread to crispy perfection, cook tender pork tenderloin brushed with a flavorful teriyaki glaze, and grill juicy pineapple and sweet onions until they are caramelized and irresistible. Topped with melted mozzarella and fresh cilantro, this Grilled Flatbread is a taste of the tropics with a smoky, grilled twist.
What makes this recipe so special is the delightful combination of sweet and savory elements, the wonderful textures from the crispy flatbread and the tender toppings, and the fun, interactive nature of serving a large flatbread to share. It’s a guaranteed hit at any summer cookout.
Table of Contents
Table of Contents
Mastering Grilled Flatbread: Crispy and Smoky Perfection
Grilling flatbread might seem intimidating, but it’s actually quite simple and yields incredibly delicious results. Here are a few key tips for success:
- Start with Room Temperature Dough: Letting your refrigerated pizza dough come to room temperature makes it much easier to stretch and work with. It will also cook more evenly on the grill.
- Don’t Overcook the First Side: The first side of the flatbread only needs about 1-2 minutes on a medium-low grill, just until it puffs up slightly and gets some nice char marks on the bottom.
- Lower the Heat for the Second Side: Once you flip the flatbread and add the toppings, it’s important to lower the grill heat slightly. This prevents the bottom from burning before the cheese has a chance to melt and the toppings warm through.
- Keep an Eye On It: Grilled flatbread cooks quickly! Stay close to the grill and check it frequently to prevent burning.
Why Pork Tenderloin is Perfect for Grilled Flatbread
Pork tenderloin is an excellent choice for topping this Grilled Flatbread for several reasons:
- It’s Lean and Tender: Pork tenderloin is a very lean cut of meat that becomes incredibly tender when cooked properly.
- It Cooks Quickly: Its smaller size and even shape allow it to cook through on the grill in just about 6 minutes per side.
- It Absorbs Flavor Beautifully: The mild flavor of pork tenderloin makes it a perfect canvas for the sweet and savory teriyaki glaze.
The Key Ingredients for Your Grilled Flatbread
This recipe uses a delicious combination of sweet, savory, and fresh ingredients.
- Refrigerated Pizza Dough: Your shortcut to delicious grilled flatbread.
- Pork Tenderloin: Lean, tender, and perfect for quick grilling.
- Teriyaki Glaze: Provides a sweet and savory Asian-inspired flavor. Use a good quality store-bought glaze or make your own.
- Fresh Pineapple: Adds a tropical sweetness and a wonderful char when grilled.
- Red Onion: Offers a slightly sweet and pungent bite that mellows beautifully when grilled.
- Whole-Milk Mozzarella Cheese: Melts beautifully and provides a classic pizza-like base.
- Fresh Cilantro: Adds a bright, herbaceous finish that complements all the other flavors.
Step-by-Step Guide to Your Grilled Flatbread
This recipe involves prepping the toppings and then grilling everything in stages.
Part 1: Prep the Ingredients
- Prepare the Dough: Lightly brush a baking sheet with olive oil. Place the refrigerated pizza dough on the pan, turn it to coat with the oil, and set it aside to come to room temperature for about 20-30 minutes.
- Prepare the Pork: Slice the pork tenderloin lengthwise down the center, almost but not all the way through. Open it like a book and use your hands to flatten it slightly to an even thickness. Season both sides with kosher salt and freshly ground black pepper. Brush all over with 2 tablespoons of the teriyaki glaze.
- Prepare the Pineapple and Onion: Peel, core, and thinly slice the half pineapple into rounds. Slice the red onion into thick rings. Brush both the pineapple slices and the onion rings lightly with olive oil and season with a pinch of salt and pepper.
Part 2: Grilling and Assembling the Flatbread
- Preheat the Grill: Preheat your outdoor grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking.
- Grill the Pineapple and Onion: Arrange the oiled and seasoned pineapple slices and onion rings on one side of the hot grill. Grill for 2 to 3 minutes per side, until they are tender and have nice light char marks. Transfer them to a plate and set aside.
- Grill the Pork: Place the teriyaki-glazed pork tenderloin on the other side of the grill. Grill for about 6 minutes per side, or until it is cooked through (internal temperature reaches 145°F). Transfer the cooked pork to a cutting board and let it rest for a few minutes.
- Grill the Flatbread (First Side): Reduce the grill heat to low. Carefully slide the pizza dough directly onto the grill grates. Cook for 1 to 2 minutes, until the top is puffed up slightly and the bottom has some nice char marks.
- Add the Cheese: Flip the grilled flatbread over onto the other side. Immediately sprinkle the shredded mozzarella cheese evenly over the top.
- Melt the Cheese: Cover the grill (this will help create an oven-like environment) and cook for another 2 to 3 minutes, until the crust is cooked through and the mozzarella cheese is completely melted and bubbly. Carefully transfer the grilled flatbread to a large cutting board.
- Slice and Top: While the flatbread is grilling the second side, slice the grilled pineapple and the rested pork into bite-sized pieces. Scatter the sliced pineapple, pork, and grilled onion rings evenly over the melted cheese on the flatbread.
- Finish and Serve: Drizzle the remaining teriyaki glaze over the toppings. Sprinkle with the fresh cilantro. Cut the Grilled Flatbread into wedges or squares and serve immediately.
The Ultimate Hawaiian-Inspired Grilled Flatbread with Sweet Pork & Tangy Pineapple
A Hawaiian-inspired flatbread pizza cooked entirely on the grill. The recipe features a pork tenderloin that is butterflied, seasoned, and brushed with teriyaki glaze before being grilled alongside fresh pineapple rings and red onion. A refrigerated pizza dough is stretched and cooked directly on the grill grates, topped with mozzarella cheese, and then loaded with the chopped grilled pork, pineapple, and onion. The flatbread is finished with a final drizzle of teriyaki glaze and a sprinkle of fresh cilantro.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Polynesian-inspired
Ingredients
- Extra-virgin olive oil, for brushing
- 1 pound refrigerated pizza dough
- 1 pork tenderloin (1 to 1 1/4 pounds), trimmed
- Kosher salt and freshly ground pepper
- 1/3 cup teriyaki glaze
- 1/2 pineapple, peeled, cored and thinly sliced
- 1 red onion, sliced into thick rings
- 1 1/2 cups shredded whole-milk mozzarella cheese (about 6 ounces)
- 1/2 cup fresh cilantro
Instructions
- Preheat a grill to medium-high heat. Brush a baking sheet with olive oil, place the pizza dough on it, and turn to coat. Set aside to let the dough come to room temperature.
- Slice the pork tenderloin lengthwise down the center almost all the way through, then open it like a book and flatten with your hands. Season the pork with salt and pepper and brush all over with 2 tablespoons of the teriyaki glaze.
- Brush the pineapple and onion slices with olive oil and season lightly with salt and pepper.
- Brush the grill grates with olive oil. Arrange the pineapple and onion on one side of the grill and the pork on the other.
- Grill the pineapple and onion for 2 to 3 minutes per side, until tender and lightly charred. Grill the pork for about 6 minutes per side, until cooked through. Transfer the cooked items to a cutting board.
- Stretch the pizza dough into a 9-by-12-inch rectangle on the oiled baking sheet. Reduce the grill heat to low.
- Place the dough directly on the grill and cook for 1 to 2 minutes, until puffed on top and charred on the bottom.
- Flip the dough and immediately top with the shredded mozzarella cheese. Cover the grill and cook for 2 to 3 minutes, until the crust is cooked through and the cheese is melted.
- Transfer the finished flatbread to a cutting board. Cut the grilled pineapple and pork into bite-size pieces.
- Scatter the pork, pineapple, and onion over the cheesy crust. Drizzle with the remaining teriyaki glaze and sprinkle with cilantro. Cut into pieces and serve.
Notes
- This recipe cooks all components—the pork, pineapple, onion, and pizza dough—on the grill for a smoky flavor.
- Butterflying the pork tenderloin helps it to cook more quickly and evenly on the grill.
- Cooking the pizza dough directly on the grates gives it a rustic, charred texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 750-850
- Sugar: 25-35 g
- Sodium: 1200-1500 mg
- Fat: 30-40 g
- Saturated Fat: 10-14 g
- Trans Fat: 0 g
- Carbohydrates: 60-70 g
- Fiber: 4-6 g
- Protein: 45-55 g
- Cholesterol: 130-160 mg
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Conclusion: A Taste of Summer on the Grill
This Grilled Flatbread with Pork and Pineapple is a fun, flavorful, and relatively easy way to enjoy a unique meal hot off the grill. The combination of sweet grilled pineapple, savory teriyaki pork, and melted mozzarella on a crispy, smoky flatbread crust is truly irresistible. It’s the perfect dish for sharing with friends and family at your next summer barbecue or casual get-together.
Frequently Asked Questions (FAQs)
Can I use pre-cooked pork for this recipe?
While the recipe is designed for grilling fresh pork tenderloin, you could potentially use pre-cooked pork that has been sliced or shredded. In this case, you would simply warm the pork through on the grill along with the pineapple and onions before adding it to the flatbread.
I don’t have a grill. Can I make this in the oven?
Yes! You can preheat your oven to 450°F. Flatten the pizza dough on a baking sheet and bake for about 8-10 minutes, until lightly golden. While the dough bakes, cook the pork in a skillet until cooked through and glaze it with teriyaki. Roast the pineapple and onion on another baking sheet until tender and lightly caramelized. Top the baked flatbread with mozzarella, then the pork, pineapple, and onion, and bake for another 2-3 minutes until the cheese is melted.
What other toppings would be good on this Grilled Flatbread?
Feel free to get creative! Some other delicious toppings could include sliced bell peppers, jalapeños (for a little heat), crumbled bacon, or a sprinkle of sesame seeds.