Grilled Organic Pineapple and Prosciutto Pizza

For a taste of sunshine in the winter, or for a taste of the tropics all year 'round, this flavorful Grilled Organic Pineapple and Prosciutto Pizza is sweet and savory. Grilling the pineapple brings out the sweetness even more. 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.