Grilled Flatbread with Pork & Pineapple

Rice bran oil, for brushing
500 g refrigerated pizza dough
1 pork tenderloin (570 g), trimmed
SIDS SALT & PEPPER to taste
⅓ cup teriyaki glaze
½ pineapple, peeled, cored & thinly sliced
1 red onion, sliced into thick rings
1½ cups shredded mozzarella cheese
½ cup fresh coriander

Preheat a grill to medium high. Brush a baking tray with oil. Place the pizza dough on the pan and turn to coat with the oil then set aside to bring to room temperature.
Slice the pork lengthwise down the centre almost all the way through, then open like a book and flatten with your hands. Season the pork with SIDS SALT & PEPPER and brush all over with 2 tablespoons teriyaki glaze. Brush the pineapple and onion slices with oil and season lightly with SIDS SALT & PEPPER.
Brush the grill grates with oil. Arrange the pineapple and onion on one side of the grill and the pork on the other side. Grill the pineapple and onion until tender and lightly charred, 2-3 minutes per side then transfer to a plate. Grill the pork until cooked through, about 6 minutes per side then transfer to a cutting board.
Stretch the pizza dough into a 23x33 rectangle on the baking tray. Reduce the grill heat to low, place the dough directly on the grill and cook until puffed on top and slightly charred on the bottom, 1-2 minutes. Flip and top with the cheese. Cover and cook until the crust is cooked through and the cheese is melted, 2-3 minutes. Transfer to a cutting board. Cut the pineapple and pork into bite-size pieces then scatter over the crust along with the onion. Drizzle with the remaining teriyaki glaze and sprinkle with coriander. Cut into pieces.