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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Grilled Pizza with Canadian Bacon n Charred Tropical Fruit

Prep Time 25 minutes
Total Time 50 minutes
Difficulty 3.0 Advanced
Calories Per Servings 480 Calories
Servings 6
Nutrition facts Nutrition facts


A savory/sweet creation

Ingredients 11


1 can (15.25 oz.) DOLE® Tropical Fruit, drained and diced
1/2 cup green onions, thinly sliced diagonally, divided
1/2 cup salt
1/8 teaspoon cracked black pepper
 as needed vegetable oil
8 ounces Canadian bacon, sliced 1/4-inch thick
1 pound fresh pizza dough
1-2 tablespoons plus 1 teaspoon olive oil olive oil, divided
2 cups coarsely grated Fontina cheese
1 cup DOLE Arugula
1 teaspoon white balsamic vinegar




Preheat gas grill with lid down to medium heat


1 can (15.25 oz.) DOLE Tropical Fruit, well-drained and finely chopped
1/2 cup green onions, thinly sliced diagonally, divided
1/8 teaspoon salt
1/8 teaspoon cracked black pepper
Vegetable oil, as needed


Combine tropical fruit, 1/4 cup green onions, salt and pepper in small bowl. Place a double sheet of heavy duty foil on part of grill grate. Lightly brush foil with oil. Spread fruit mixture on foil; grill, turning fruit often until lightly charred. Remove foil and fruit from grill, set aside.


Vegetable oil, as needed
Canadian bacon, sliced 1/4-inch thick


Meanwhile , brush small section of grill grate with oil. Cook Canadian bacon on both sides until grill marks appear. Remove slices and coarsely chop; set aside. Turn one burner to high and other burners to medium low.


1 pound fresh pizza dough
1 to 2 tablespoons plus 1 teaspoon olive oil, divided


Divide pizza dough in half. On floured surface, roll and stretch each half to a 10 x 5-inch rectangular. Brush 1/2 tablespoon olive oil on one side of each crust; place oil-side down on grill plate and place over medium low side of grill. Cook with lid down 3 to 5 minutes or until golden brown on bottom, breaking up any large bubbles in crust, if necessary with tongs.


1 to 2 tablespoons plus 1 teaspoon olive oil, divided
2 cups coarsely grated Fontina cheese


Brush top of crusts with remaining 1 tablespoon olive oil before turning crust to grill second side. Quickly top each crust with 1 cup cheese to 1/2-inch of edges. Top each with bacon and fruit mixture. Cook with lid down 3 to 5 minutes or until golden brown and crisp on bottom and cheese starts to melt.


1/2 cup green onions, thinly sliced diagonally, divided
1 to 2 tablespoons plus 1 teaspoon olive oil, divided
1 cup DOLE Arugula
1 teaspoon white balsamic vinegar


Meanwhile , toss together arugula, remaining 1/4 cup green onions, 1 teaspoon olive oil and balsamic vinegar in small bowl. Evenly divide arugula mixture over pizzas.

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