Grilled Pork and Pineapple Flatbread

Ingredients:

• 450 gr. yeast pizza dough
• 1 pork tenderloin (450-570 g), trimmed
• 1/3 cup teriyaki sauce
• 1/2 pineapple, peeled, cored and thinly sliced
• 1 red onion, sliced ​​into thick rings
• 1.5 cups coarsely grated whole milk mozzarella (about 170 g)
• 1/2 cup fresh cilantro

Preparation:

1. Preheat the grill to high heat. Grease a baking sheet with olive oil. Place the pizza dough on it and flip it over to coat with oil. If the dough is chilled, let it come to room temperature.
2. Slice the meat along the center almost all the way through, then open it like a book and smooth it out with your hands. Sprinkle with salt and pepper, and coat all sides with 2 tbsp. teriyaki sauceBrush the pineapple and onion slices with olive oil and season lightly with salt and pepper.
3. Brush the grill grate with olive oil. Place the pineapple and onion on one side and the pork on the other. Grill the pineapple and onion until soft and lightly charred (2-3 minutes per side). Transfer to a plate. Grill the pork until cooked through (about 6 minutes per side). Transfer to a cutting board.
4. Stretch the pizza dough onto a baking sheet to form a 9 x 12 inch (23 x 30 cm) rectangle. Reduce the grill heat to low. Place the dough directly on the grill and cook until puffed on top and charred on the bottom (1-2 minutes). Flip and sprinkle with cheese.
5. Cover and cook until the top is cooked through and the cheese is melted (2-3 minutes). Transfer to a cutting board. Cut the pineapple and pork into small pieces. Scatter them over the crust along with the onions. Drizzle with the remaining teriyaki sauce and sprinkle with cilantro. Cut into servings.