GRILLED PIZZA
The Jamaican | MAKES ONE PIZZA
INGREDIENTS: Dark plum chutney 1/2 cup prune juice 2 tbsp brown sugar 1 1/2 tsp dried ground ginger 1/4 cup dark raisins 1 tsp cornstarch 1/4 tsp chili flakes Smoked pork 1
INSTRUCTIONS: 1. To make the dark plum chutney, mix all the ingredients together in a small saucepan. Bring to a boil and simmer over low heat for about 10 minutes. The sauce should be slightly thick, spicy and sweet. 2. Rub the pork with liquid smoke, followed by the dry rub. Grill over me- dium-hot coals or sauté in a skillet over medium heat until cooked through, about 20 minutes. When the pork is ready, it will be tender and easily torn apart. Let the meat cool slightly and tear into chunks, discarding any bits of cartilage, fat or gristle. 3. Brush the grilled side of the pizza crust with olive oil. Dust with the Par- mesan and then with the mozzarella. Drop spoonfuls of the tomato sauce onto the pizza. 4. Add the pork pieces, followed by the mango, in an alternating pattern. Drizzle the chutney over all. 5. Slide the pizza onto the warm grill. Grill for 5 to 8 minutes or until the bot- tom crust is crispy. You can also broil the pizza for a few minutes to brown the toppings.
Sweet, smoky and packed with tropical flavour, this vibrant chutney adds the perfect balance to grilled pizza and jerk-smoked pork.
8 -oz boneless pork steak, from shoulder blade or butt; or boneless ribs tsp liquid smoke tbsp jerk-spice dry rub grilled pizza crust tbsp extra virgin olive oil tbsp grated Parmesan cup shredded mozzarella
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Pizza 1
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1/2 cup tomato sauce 1/2 ripe mango,
cut into 1/4-inch slices tbsp cilantro, garnish
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SAVOUR MANITOBA | SUMMER 2026 | 43
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