Grilled Pineapple, Crispy Pork Belly, Burrata and Arugula Pizza.
Grilled pineapple, crispy pork belly, burrata and arugula pizza
Ingredients
- 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 ¼-1/3” thick pieces (uncured pork belly not bacon)
- 2 teaspoon sea salt divided
- 1 teaspoon black pepper divided
- 4 - ½ 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
Instructions
- If making pizza dough prepare the dough and let it rise.
- While dough is rising prepare toppings.
- Slice the onions in thin circles. Heat the bacon fat in a cast iron skillet and add the onions. Reduce heat to medium low and cook for 30-40 min stirring occasionally until caramelized. Transfer to a bowl.
- At the same time sat the onions are caramelizing, cook the pork belly in a separate pan. Season the pork belly with half the salt and half of the pepper and cook on medium heat until crispy on both sides, about 20 min turning occasionally. Let drain on a paper towel and then roughly chop.
- Preheat grill. Lightly oil the grill using tongs and a paper towel soaked with a high heat oil such as coconut or grapeseed, and wipe the grates. Roll out pizza dough and brush the edges with olive oil and lightly prick all over with a fork. Using a pizza peel gently slide the dough onto the grill and par-bake for 5 min. At the same time grill the pineapple rings, turning once during those 5 minutes. Remove the pizza dough and the pineapple. Slice the pineapple into ½” pieces.
Start layering the toppings:
- Spread the caramelized onions over the top, then a single layer of tomatoes. Add on the pineapple and pork belly and then place 1” pieces of the burrata over the top. Using the pizza peel again gently slide the pizza back on the grill and close the lid. Grill for another 5-8 minutes or until the burrata is melted and the crust is done. Remove from the grill. Season with the remaining salt and pepper and sprinkle the arugula over the top. Slice and serve.
Notes
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. ingredients: 4.25 cups bread flour, plus extra for counter (22 ounces)
1 packet (2.25 tsp) instant or rapid-rise yeast
1.5 teaspoon salt
2 tablespoon olive oil
1.75 cups warm water instructions: 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 ¼ 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.
makes: 2 pounds dough, enough for 2 (12-inch) pies. ingredients: 4.25 cups bread flour, plus extra for counter (22 ounces)
1 packet (2.25 tsp) instant or rapid-rise yeast
1.5 teaspoon salt
2 tablespoon olive oil
1.75 cups warm water instructions: 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 ¼ 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.