Dans Gourmet Restoration

Finished Pizza - YUM! Made this last night  - we have been on a home made pizza kick lately!   I twisted the classic recipe a bit with the Prosciutto – to me, pizza isn’t pizza without some form of meat on it!  I made a quick fresh sauce for the base of the pizza by grating a whole tomato on a box grater until just the skin was left, and then straining out some of the liquid.  I added salt, garlic, fresh ground pepper and basil and let it sit for a bit before putting it on the crust.  I used a whole wheat crust ( at my wife’s request), but would recommend regular, since the flavors of this pizza are very subtle, and the wheat crust was a little much for it.  Once again, let me say how much I LOVE my Emile Henry BBQ Stone – you can just build the pizza right on the cold stone, without pre heating it.  Comes out nice and crisp every time. Add Sauce Base Well, here are the ingredients: Base Sauce : 1 large, or 2 small tomato’s, grated on a box grater, down to the skin.  Strain out most of

I made this pizza on the grill without a pizza stone.  I normally use an amazing new stone from Emile Henry, upon which you can build the pizza directly, and put it right in the oven or grill, without pre heating.  The crust comes out nice and crunchy without the transfer of the dough to the stone – MUCH easier!    Anyway, the pizza was fabulous – and pretty easy to make.  Pre grill the pineapple, pancetta and scallions, so once the crust starts, it goes quickly.  I have a 4 burner grill, so the indirect heating method works pretty well on it.  Just keep the outside two burners on high, and place the crust in the middle.  I cheated a little and kept the middle two on low to speed the process a bit…. It really depends on the grill you are using.  So anyway, here is the process: Ingredients: 1 fresh pineapple, peeled, cored, and sliced into ½ inch ring slices ( you will be using 5 or 6 slices) ½ lb pancetta, cut thick ( about 5 slices) 2 Vidalia onions sliced thin 2tbs olive oil 2 tbs bu