Aired September 26, 2011
3 sprigs fresh thyme, finely chopped
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil
1 teaspoon honey
1 tablespoon dry white wine
Salt and pepper
1 1/2 to 2 pounds pork belly, cut into 8 strips
1/2 cup extra-virgin olive oil, plus more for brushing and drizzling
1 large bunch of basil
1 large, 8-ounce log of goat cheese
1 pint of ricotta cheese
1 Super Seed Honey Whole Wheat pizza dough
8 to 10 dried figs, cut into chunks
1 teaspoon honey, for drizzling
A handful grated Pecorino Romano
2 cloves of garlic
Salt and pepper
For the crust
1 package of active dry yeast
1 teaspoon honey
1 cup warm water, divided
2 cups unbleached all purpose flour, sifted
1 cup whole wheat pastry flour, sifted
1 teaspoon sea salt
1 tablespoon chia seeds
1 tablespoon flax seeds
1 tablespoon extra virgin olive oil
Combine marinade ingredients a large Ziploc bag. Add pork and marinate 3 hours or overnight.
Combine the 1/2 cup of olive oil with about 6-8 leaves of basil in a food processor or magic bullet. Whirl away until well-incorporated and set aside.
Combine goat cheese, ricotta, salt, pepper, and a drizzle of olive oil in a medium-size mixing bowl.
Preheat both sides of your grill to medium-high and brush the grates with olive oil. Once hot, place the pork on one half of the grill, reserving some of the marinade for brushing later. Close the grill lid and cook for 10 minutes.
While your pork is getting nice and tasty, prepare your dough. On a well-oiled baking sheet, lightly work your first dough ball into a rectangle (it doesnt have to be perfect!) about 1/8- to 1/4-inch thick.
Open the grill lid and flip the pork if it is charred and beginning to look done. Brush the pork with the remaining marinade.
Lightly transfer the pizza dough onto the free side of the grill, slowly pulling it from the greased cookie sheet. Once the dough is fully on the grill, cook 2-3 minutes. It will begin to bubble and may slightly dip into the grates. Periodically check doneness with a pair of tongs. When done, the dough will be crisp on the bottom, easily pulling off the grill. When finished, remove the dough with your tongs and flip it onto the cookie sheet (the grilled side will now be facing up). Lightly brush the top of the pizza with olive oil and crush the cloves of garlic on top as well. Using a spatula, divide half of the cheese mixture throughout the pizza and sprinkle half of the figs on top. Sprinkle some of the Romano cheese on top. Return the dough to the grill and close the lid for and additional 2-3 minutes. Once the dough is crispy on the bottom, take it off the grill and return to the cookie sheet. Repeat with second pizza.
Once your pork is crispy on both sides (about 20 min total), remove it from the grill and allow it to rest for 5 minutes. Cut the pork into small, bite-sized pieces, and scatter on the pizzas. Drizzle each pizza with basil oil and honey. Garnish with fresh sprigs of basil and enjoy!
To make the crust
Dissolve the yeast in 1/4 cup warm water and the honey. Once the yeast is ready, combine it in a mixer with half of the flour, salt, oil, and the rest of the water. With the dough hook attachment, begin mixing slowly until well-incorporated. Add the rest of the flour slowly until a ball begins to form and no longer sticks to the side of the mixer (it will also begin to creep up the dough hook). Once the dough is ready, knead it by hand on a floured work surface for about 3-4 minutes. Sprinkle the chia and flax seeds on sporadically and work through the dough until all of them are well-incorporated.
Place dough in a lightly oiled pan/bowl and cover it with a damp towel to rise for 2 hours. After the dough has risen, divide it into 4 even pieces and work each piece into a smooth, round ball. Cover the dough balls with a damp towel and allow them to rise for an additional hour.
Use 2 balls for Sarah Gulishs Sweet and Salty Grilled Pizza. The other two can be wrapped and stored in the fridge for up to two days.