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Author Notes: For the past few weeks, we have been grilling pizza, using lapadia's superb crust: http://food52.com/recipes/21944-grilled-martini-and-a-party
I love this crust, and really can't find a reason to fool around with her recipe. I can remember eating ham and pineapple pizzas as a teenager, at a drive in stop and hangout called the Martrou, on Route 209 in the Poconos (long gone). This pizza is a jazzed up and more rustic version, plus asparagus, that brought back memories of a time long ago. The roasted tomatoes can be made in advance and refrigerated, to be used for the pizza sauce as you need it. —Bevi
Serves 2 approx. 12 " pizzas
For the Crust and the Tomato Sauce
- 2 pints cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- sprigs majoram - or oregano
- pinches salt and pepper
- splashes olive oil
- 2 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper flakes
- Make lapadia's pizza crust as instructed on the link provided in the headnote. I have made her crust both a day in advance, and the same day. NOTE: lapadia's recipe makes 4 crusts.
- Preheat oven to 350 degrees. In a half sheet pan, add the tomatoes, olive oil, vinegar, marjoram and salt and pepper. Mix thoroughly and place in the middle of the oven. Roast tomatoes, turning them with a spatula every now and then, until they get wrinkly. Turn the heat down to 250, and roast until the pan juices become syrupy. Turn off the oven but allow the tomatoes to sit in the hot oven. Take the roasted tomatoes out and allow them to cool.
- To make pizza sauce, fry chopped garlic in a splash of oil in a large saute pan, and add the red pepper flakes. Saute until the garlic is light brown in color. Add 2 cups of the roasted tomatoes, and crush the tomatoes with a potato masher. Let the sauce cook over low heat until it thickens somewhat. Turn off the heat.
To Assemble the Pizza
- 4 slices good deli black forest ham, chopped roughly
- splashes olive oil
- 4 1" thick slices of fresh pineapple
- 6 spears of asparagus
- 1 to 2 cups mozzarella cheese, shredded
- 1/2 cup pizza sauce
- Heat up your outdoor grill. You will have made lapadia's crust, and now simply place the pineapple slices on the grill, as well as the asparagus spears, that you have brushed with a bit of olive oil. Grill both the pineapple and the asparagus for about 90 seconds on each side. Remove from the grill.
- Core the pineapple slices and chop into one inch chunks. Chop the asparagus into 2 inch pieces. Assemble all the pizza ingredients to build the pizzas.
- Spread 1/4 cup of pizza sauce over each grilled crust. Add enough mozzarella cheese to your liking, and sprinkle the ham, pineapple chunks and asparagus evenly over the crust. Repeat for a second pie.
- Place the pies on a half sheet pan, and place on the grill. Close the grill cover and bake for no more than a minute. Check to see if the cheese is melted to your liking, and if so, take the pizzas off the grill. Serve immediately.
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire