Grilled Pineapple, Crispy Pork Belly, Burrata and Arugula Pizza.
Its PIZZA WEEK!! Whoo hoo! It has actually been pizza week ( or in internet speak #pizzaweek) since Monday and now its my contribution to this awesome lineup of amazing pizzas that is being hosted by NoshOn.it. My contribution is this crazy concoction I came up with: Grilled Pineapple, Crispy Pork Belly, Burrata and Arugula Pizza. Its just so good!
When it comes to ordering pizza I stick with my same ol same ol, bbq chicken pizza. I never order anything different. I am just not that adventerous.We don’t even order pizza that often!! But when we make homemade pizza I tend to be more creative with toppings. My kids LOVE the help make pizza too. Mostly they just love to play with the dough. And make huge flour messes. HUGE flour messes. Which I get to clean up. Joy.
I have tried several different pizza doughs and with how easy it is to make homemade, I will make several batches of dough, par bake and freeze so its ready to go in a pinch when I don’t feel like making a ton of stuff for dinner some nights. I absolutely love the recipe from America’s Test Kitchen Baking Book. I makes a really nice in-between thick and thin crust recipe.
Did my kids want this pizza? NOPE. They are SO basic when it comes to pizza. I have always done the tricky mom thing with adding in extra protein with chopped chicken to the pizza ( I know people think chicken on pizza is weird but we love it) and I will often finely shred veggies like zucchini and carrots into the sauce. I let my girls add the toppings together and often they like to make smiley faces out of sliced olives. Luckily the dough recipe I make is enough for two pizzas and I made them their chicken extra cheese and olives pizza as well as this one. Often times I will freeze one of the doughs and it thaws quickly for those nights that a quick dinner is necessary. At least I know my kids will always eat dinner those nights.
One of the best parts about pizza is it is good hot or cold. Like for breakfast the next day. Really no wrong way to eat pizza. At least not in my book. Burrata on pizza is amazing too. I normally add it to salads, its just so creamy and amazing, but on pizza? WOW.
There have been some AMAZING pizzas all week. Be sure to visit them all and come back to see the pizzas on Friday!
Completely Delicious – Raspberry Brie Dessert Pizza with Rosemary & Candied Pecans
The Corner Kitchen – Kale and Artichoke Pizza with Roasted Garlic Ricotta
Climbing Grier Mountain – Shrimp and Grit Naan Pizza with Cajun Remoulade Sauce
Girl Versus Dough – Caramelized Spring Onion & Fennel Pizza with Beer Crust
The Vintage Mixer – Spinach Artichoke Pizza
Today’s Nest – Gyro Pizza
Foodness Gracious – prosciutto, burrata and pistachio pizza
kimchi MOM – Kimchi pizza
Cannella Vita – Deep Dish Apple Pie Pizza
Pineapple and Coconut Grilled Pineapple, Crispy Pork Belly, Burrata and Arugula Pizza THATS ME!!
Stay tuned for Friday’s Pizzas
And now for my recipe. It looks complicated but it isn’t. All the toppings can be prepared while the dough is rising. Or if you use a premade crust – even quicker. I promise all the steps are worth it. This pizza has it all, sweet, salty, caramelly, creamy, peppery and crunchy. Grilling the pineapple adds an extra depth of flavor, so definitely don’t skimp out and not grill it. So worth it.
- Pizza dough for one 12 inch pizza (either your favorite recipe, pre-made dough, or you can use the one I use from America's test kitchen found in the notes section at the bottom of the recipe.
- 2 medium Maui or Sweet onions
- 2 tablespoons bacon fat or butter or coconut oil
- 12 oz pork belly, sliced into 1/4-1/3” thick pieces.
- 2 tsp sea salt, divided
- 1 tsp black pepper, divided
- 4 - 1/2 half inch thick pineapple rings
- 2-3 medium tomatoes, sliced into thin rings
- 10 ounces burrata, patted dry and cut into 1” pieces
- One cup arugula
You can use bacon if you don’t have pork belly. Just omit the salt and pepper. Any fresh mozzarella would work if you can’t find burrata, however burrata works best. If using pre made crust just preheat the grill, add the toppings and bake.
America’s Test Kitchen Basic Pizza Dough:
makes: 2 pounds dough, enough for 2 (12-inch) pies.
4.25 cups bread flour, plus extra for counter (22 ounces)
1 packet (2.25 tsp) instant or rapid-rise yeast
1.5 tsp salt
2 Tbsp olive oil
1.75 cups warm water
pulse 4 cups of the flour, yeast, and salt in a food processor to combine. w/ the processor running, pour in the oil, then the water through a feed tube and process until ball forms, 30-40 s. let rest 2 mins, then process 30 s.
turn dough out onto floured counter, knead by hand to form smooth, round ball, about 5 min, adding remaining 1/4 c flour as needed to prevent sticking. transfer to oiled bowl and wrap. let rise in warm place until doubled in size, 1-1.5 h.
Divide dough in half an freeze half wrapped in plastic to save for another day or par-bake, wrap and freeze to save.
Staring at this pizza while I write this post has made me hungry. I am off to grab a slice. Don’t forget to check out all the other pizzas for #pizzaweek. A huge thanks to my friends at NoshOn.It for organizing this fun group post!