Corn meal and flour for dough work surface
1 medium sweet potato roasted
6-8 slices of grilled pineapple (sliced length wise)
Fresh Sage leaves fried
Half medium red onion sliced
1 medium Jalapeno pepper chopped
4 cloves garlic minced
2 Tbsp Banana Mango Ketchup
2 Tbsp Ricotta cheese
1 cup Gruyere cheese shredded
1 tsp sea salt
1/2 tsp cayenne pepper
1/4 tsp cinnamon
1/4 tsp nutmeg
3 Tbs Balsamic Vinegar
3 Tbs Molasses
2 Tbs olive oil
2 Tbs salted butter
For Balsamic reduction
1 1/2 cups balsamic vinegar
3 Tbs sugar
2 Tbs Banana Mango Ketchup (optional)
To start, heat your grill pan over a medium high flame and then brush it with olive oil. Lay on your pineapple slices and cook until you get some nice grill marks on each side. In the mean time, peel and chop 1 large sweet potato. Place the potato in a bowl and then add the balsamic vinegar, olive oil, molasses, and the sea salt, cinnamon, nutmeg and cayenne pepper. Combine thoroughly with a spoon. Transfer the potatoes to a greased cookie sheet and bake at 400 degrees in the oven for about 30 minutes or until the potatoes are tender. You can also go ahead and heat your pizza stone in the oven while the potatoes are cooking.
Over a medium flame, heat a skillet with about two tablespoons of butter. Once the butter is melted add fresh whole sage leaves and fry them until they are crisp. Remove the leaves and place on a paper towel lined plate to drain. Next saute your onions in the skillet, you can use the same skillet, just be sure to clean out the brown butter and add olive oil. Once the onions begin to brown add in the Jalapeno peppers, and then the fresh minced garlic. Saute everything for another 2 minutes and set aside.
Sprinkle some flour and cornmeal on your work surface. I forgot the cornmeal in this video but please do yourself a favor and use some. It makes transferring the dough to the pizza stone so much easier. Stretch the dough over the entire work surface. Be careful not to over work the dough or else it will become tough. Brush on some olive oil and now you are ready to start assembling your toppings.
First add some banana mango ketchup which will serve as our pizza sauce, spread on some ricotta cheese, roasted sweet potatoes, grilled pineapple slices, fried sage leaves, the onion, peppers and garlic, and last but not least the Gruyere cheese. Now comes the interesting part, transferring the pizza from the work space to the hot as hell pizza stone. I did not record this tragedy because I literally had to fold the pizza into a ball to get it off the work surface. Hence the importance of using cornmeal. You might also consider using a pizza pan that you can form the dough in and assemble everything then slide it straight into the oven.
While the pizza is cooking at 400 degrees for about 20-25 minutes, Start on the balsamic reduction by adding balsamic vinegar and raw cane sugar to a saucepan. Be sure to stir occasionally. I also added some banana mango ketchup to this reduction and it came out wonderfully. After about 25-30 minutes simmering on a medium low flame. You want to push the balsamic reduction through a strainer using the back of a wooden spoon to get that beautiful velvety consistency.
Ok, the pizza is done! Though a little misshapen, this pizza was off the hook delicious. You can drizzle some of the balsamic reduction over the pizza and serve. I’m sure you are going to love it! It’s so good I’m definitely adding it to my upcoming frozen foods line. Be on the look out for that!