Kalua Pork and Pineapple Pizza
Allerton Garden, Lawai Kauai HI
Pizza Crust
3 ¾ c. (500 g.) bread flour (use 3/4c. whole wheat)
2 ½ tsp. yeast (10 g.)
¾ tsp. salt (5 g.)
¾ tsp. granulated sugar plus a pinch ( ~ 3 g.)
1 1/3 c. water (300 g.)
Olive oil (for pans)
Stir together dry ingredients. Add water and mix until blended with a wooden spoon or your hand. Cover the bowl and let rise at room temperature for 2 hours, until doubled.
Oil two half sheet pans (13”x18”). Scrape half of the dough onto each pan in one piece. Gently pull and stretch dough across the surface of the pan, pressing out evenly to the edges. Pinch any holes together. Top as desired.
½ c. pesto
12 oz. mild cheddar cheese, shredded
6 oz. mozzarella cheese, shredded
3 c. kalua pork (see following recipe)
3 c. fresh pineapple bits
Kalua Pork
1 pork shoulder ( ~ 8 lbs.)
2 tablespoons plus 2 teaspoons Hawaiian red sea salt or other coarse sea salt
3 frozen banana leaves, thawed
6 cups water, divided
1/2 teaspoon liquid smoke
Preheat oven to 350°F. Using small sharp knife, cut 1/4-inch-deep slits 1 inch apart all over pork roast. Rub 2 tablespoons sea salt all over pork. Unfold 1 banana leaf on work surface and place pork roast atop leaf. Fold up leaf around pork, enclosing completely. Repeat wrapping pork in remaining 2 banana leaves, 1 at a time.
Tie with kitchen string to secure, then wrap roast in foil. Place pork in roasting pan; pour 4 cups water into pan.
Roast pork in oven until very tender when pierced with fork, about 6 hours. Unwrap pork and cool slightly. Shred pork and place in large bowl, discarding bone and fat. Bring remaining 2 cups water and remaining 2 teaspoons salt to boil in small saucepan. Add liquid smoke; pour over pork and stir to blend. Let stand 10 minutes to allow liquid to flavor pork. Serve or refrigerate/freeze for later use.
Makes 2 large pizzas
