Organic Pizza

Almost
everyone loves pizza, and what better way to eat pizza than to top it
off with a taste of organic variety! Today I’ve got a recipe called
“Grilled Organic Pineapple and Prosciutto Pizza”. This recipe is by Sustaneity. Good luck, and I hope you enjoy
this wonderful recipe!

This
recipe will make up a 10 – 12 inch pizza.

• 
  1/2 fresh large
  organic pineapple
• 
  1 to 2 tablespoons honey
• 
  2 tablespoons
  organic sour cream
• 
  2 tablespoons organic cream cheese
• 
  2
  teaspoons organic milk
• 
  kosher or sea salt
• 
  black pepper
• organic
  pizza dough (from our Classic Organic Pizza recipe)
• 
  1
  tablespoon organic olive oil plus a bit more for the grill
• 
  4 to 6
  thin slices Prosciutto
• 
  1 & 1/2 cups shredded Fontina cheese
• 
  1
  tablespoon chopped fresh rosemary
• 
  a drizzle of honey to
  finish

Pre-heat oven to 450 degrees. Brush the grill grates
with a bit of oil then pre-heat grill to high.

Trim and core
the pineapple then slice thin into half moon shapes. Place the
pineapple slices in one layer on a plate and drizzle with some honey.
Turn the pineapple over and drizzle more honey on the other side of
the pineapple slices. Place the pineapple slices on the grill and
cook until the pineapple begins to caramelize and grill marks form.
If the slices are quite thin, this may be enough time on the grill.
For slightly thicker slices, turn the slices over and grill a bit on
the other side. Set aside until ready to assemble the pizza.

Blend
the sour cream, cream cheese and milk in a small bowl then season
with salt and pepper. (a couple of grinds of black pepper and a pinch
of salt) Tear or slice the prosciutto a bit for more even
distribution on the pizza. If you are preparing the pizza entirely on
an outside grill, assemble all of your ingredients on a tray so you
will not need to run back and forth.

To
cook on a grill…roll
or stretch the dough for a thin crust. Brush the grill grates with a
bit of oil. Place the dough right on the grates and allow to cook for
a minute or two. A word of caution…wait for any flames to subside
before beginning the pizza on a charcoal grill and make certain that
there is a spot for some indirect cooking. Once the crust has begun
to brown and get crisp, flip the crust to cook on the other side. For
charcoal grills, when you are ready to flip the pizza, flip over to
the area for the indirect cooking. If using a gas grill, turn the
heat down after you have flipped the pizza.

To
cook in an oven…roll
out the dough thin and place on a pizza or sheet pan, or cornmeal
dusted peel if you are using a stone. Now add the toppings to the
pizza. Brush some olive oil around the edge of the dough reaching in
about an inch. Sprinkle the oiled area lightly with salt. Spread the
cream mixture over the surface of the pizza in a thin layer, leaving
a little rim of crust. Depending on the size of your pizza, you may
not use all of the cream.

Sprinkle half of the cheese over
the cream then top with the pineapple and prosciutto so that the
ingredients are evenly distributed. Finish with the remaining half of
the cheese and then sprinkle with the rosemary. Place the pizza in
the oven and bake until crust is browned and cheese is melted. 9-12
minutes. Remove from oven or grill and drizzle with a bit of honey
before serving. Enjoy!

No Prosciutto on hand? No
problem…
Prosciutto de Parma would be ideal for this recipe but
you could substitute organic ham or cooked organic bacon. Applegate
Farms
sells both. Three or four tablespoons of Crème fraiche, crema
mexicana or mascarpone cheese (thinned slightly) could also be used
for the cream blend.

jennl | My Bio & Articles

Jennifer is a freelance writer, and has written for various health and environmental blogs, which includes running her own green living blog. Currently she is studying to become a C++ Programmer.