Sunday, April 1, 2007

hawaiian pizza kebabs

internal dialog day dreaming about hawaiian pizza the other day:
"i love hawaiian pizza.
warm pineapple is so good... i'd like to grill some pineapple and glaze it with brown sugar and rum. what if i used the toppings of hawaiian pizza for a kebab...? i should serve it with something bready, 'cause i love pizza crust.
you know, you can grill a pizza.

woah! what if i put the pizza dough on the kebab?
that might be a disaster. what if things go horribly wrong?
what's the worst that could happen?"

so i did it, and here's how it turned out:

i really like the way the glaze tasted, especially on the pineapple. surprisingly, the pizza dough faired pretty well on the grill. just be sure to brush them liberally with olive oil prior to putting them on the grill. the dough had a nice crust on the outside and was soft (but not totally done) on the inside. overall i'm pleased with the way things went. next time i think i'll take some pizza dough and bake it in the oven with some of the glaze on it instead of incorporating it into the kebab.

hawaiian pizza kebabs

for glaze:
6 tbs dark rum
5 tbs butter
2/3 cup brown sugar

for kebabs:
canadian bacon
green pepper
1/4 ball of pizza dough, cut into quarter sized pieces
olive oil

boil ingredients for glaze gently until the liquid thickens slightly. meanwhile, prep kebab ingredients. precook onions and peppers in microwave with 1/4 cup water for 4 minutes. assemble kebabs and brush with olive oil. put kebabs on the grill and let cook for a couple of minutes. brush with glaze and turn. repeat brushing on glaze and turning until kebabs are slightly browned but not burnt.

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