Grilled Pineapple, Crispy Pork Belly, Burrata and Arugula Pizza
You can never have too many Mediterranean recipes, so give Grilled Pineapple, Crispy Pork Belly, Burratan and Arugula Pizzan a try. This recipe makes 4 servings with 919 calories, 27g of protein, and 72g of fat each. For $4.38 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 440 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Pineapple and Coconut. A mixture of arugula, pineapple rings, sea salt, and a handful of other ingredients are all it takes to make this recipe so delicious. Many people really liked this main course. From preparation to the plate, this recipe takes about 2 hours and 14 minutes. Overall, this recipe earns a solid spoonacular score of 62%. Similar recipes include Grilled Summer Pizzette with Caramelized Peaches, Burrata, Arugulan and Crispy Serrano, Agave-Glazed Pork Belly with Grilled Pineapple, and Grilled Apricots with Burrata, Country Ham and Arugula.
Servings: 4
Preparation duration: 120 minutes
Cooking duration: 14 minutes
Ingredients:
1 cup arugula
1 tsp black pepper, divided
10 ounces burrata, patted dry and cut into 1” pieces
2 tablespoons bacon fat or butter or coconut oil
2 medium Maui or Sweet onions
4 - ½ half inch thick pineapple rings
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.
12 oz pork belly, sliced into ¼-1/3” thick pieces.
2 tsp sea salt, divided
2-3 medium tomatoes, sliced into thin rings
Equipment:
frying pan
bowl
paper towels
grill
tongs
Cooking instruction summary:
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.
Step by step:
1. If making pizza dough prepare the dough and let it rise.While dough is rising prepare toppings.Slice the onions in thin circles.
2. 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.
3. 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.
4. 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.
5. 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
1. Spread the caramelized onions over the top, then a single layer of tomatoes.
2. 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.
3. Remove from the grill. Season with the remaining salt and pepper and sprinkle the arugula over the top. Slice and serve.
Nutrition Information:
covered percent of daily need
