Monday, October 1, 2012

Grilled Pineapple & Pancetta Pizza


4 oz pancetta, diced small
1 fresh and ripe pineapple, peeled, cored, and cut into 1/2-inch thick rings
1 tblsp vegetable oil
2 tblsp sugar
6 scallions, root ends trimmed
3 tblsp olive oil, divided
Kosher salt to taste; more to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature [Pillsbury makes a great crust!]
1/2 cup Onion Marmalade [recipe below]
6 oz Camembert cheese, sliced [or Mozzerella cheese]
2 tblsp flaked sweetened coconut, toasted
Red pepper flakes, optional

  • Cook the pancetta in a small skillet over med-high heat until crispy, drain on a paper towel. Reserve for topping.
  • Brush pineapple rings with veg oil and sprinkle sugar over both sides. Let sit 5 minutes. Brush scallions with oil and sprinkle with salt.
  • Preheat the grill over medium-high heat.
  • Place the pineapple and scallions on the cooking grate directly over the heat and grill until the pineapple is well marked and the scallions are limp and charred in spots (3-5 minutes). Remove from grill. Chop scallions, reserve for topping.
  • Roll out pizza dough using grits to prevent sticking. Grill dough over INDIRECT low heat until bottom is lightly browned.
  • Flip over dough and top with marmalade. Top with cheese. Artfully arrange the pineapple rings on top. Sprinkle with the pancetta and scallions. Finish grilling the pizza until the bottom is lightly browned and toppings are melted and heated through.
  • Remove from grill, sprinkle with toasted coconut, and season with salt and pepper. Slice and serve immediately.

Onion Marmalade:
2 tblsp olive oil
1 tblsp unsalted butter
3 large yellow onions, thinly sliced and roughly separated into rings
1 tsp kosher salt
  • Heat the oil and butter together in a large, heavy saute pan (like a Dutch oven) over medium heat. When butter bubbles, add the onion rings and salt and cook, covered, for 20 minutes, stirring occasionally. Remove the cover and cook, stirring occasionally, until the onions are all a deep golden color, about 20 more minutes.
  • This will keep, tightly covered, in the fridge for up to 2 days. I suggest making this ahead of time to save time when the rest of the pizza is made.
Toasted Coconut Flakes
  • Place coconut flakes in a saute pan over med-high heat and stir until the flakes are lightly browned.
I highly suggest you not drop this on the I did on my first attempt. So. Not. Cool.

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