Ingredients

Pizza Dough:
1/8-ounce yeast
3/8-ounce sugar
16 ounces water
1/4 cup olive oil
1/2-ounce salt
2 pounds flour
1/4 cup cornmeal
Tomato sauce:
4 vine ripened tomatoes, peeled, seeded, chopped
1 tablespoon chopped roasted garlic

1/4 cup chopped red onion
2 tablespoons finely sliced scallions
2 tablespoons taro oil or olive oil
1 teaspoon salt
1 teaspoon black pepper
Yellow tomato sauce:
2 ripe yellow tomatoes, peeled, seeded, chopped
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon salt
1 teaspoon black pepper
Kalua pork:
5 pounds pork butt, cut into thirds
1 1/2 tablespoons liquid smoke
2 1/2 tablespoons sea salt

3 cups chicken stock
10 Ti leaves or green cabbage leaves
Toppings:
3 ounces shredded Fontina
1-ounce grated Parmesan

Directions

Place the yeast, sugar, and 1 cup of
water in a mixing bowl and dissolve the yeast. Add the remaining ingredients except for
the cornmeal and mix on slow speed with a dough hook until a ball is formed. Change the
speed to medium and mix for an additional 1 to 2 minutes until a sooth and elastic dough
is formed. Place the dough in a lightly oiled bowl or pan cover and allow the dough to
rest for approximately 4 hours.
To make the tomato sauce, place all of the ingredients in a mixing bowl, combine well and
adjust the seasonings. Let the flavors combine for approximately 30 minutes or longer.
To make the yellow tomato sauce, combine all of the ingredients into a blender and puree.
Adjust the seasoning.
Preheat oven to 350 degrees F. Rub the pork with the smoke flavoring and sea salt. Using a
roasting pan, line the bottom with 1/2 of the leaves and place the pork butt on top. Add

the chicken stock, being careful not to pour on top of the pork. Cover with the remaining
leaves. Cover tightly with foil and roast for approximately 3 1/2 hours. Cook the pork to
a minimum internal temperature of 165 degrees F. When done the pork should shred easily
and be very moist.
To make the pizza, press or roll out the dough to approximately 1/4-inch thick. Transfer
the pizza to a pizza peel dusted with cornmeal. Add the yellow tomato sauce and spread
evenly. Add the fontina cheese, shredded pork, tomato mixture, and finish with some grated
Parmesan. Place pizza in a hot oven turning occasionally until crust is evenly browned and
the bottom is golden in color. Remove from oven, slice, and serve.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk
recipe provided by a restaurant. The FN chefs have not tested this recipe, in the
proportions indicated, and therefore, we cannot make any representation as to the
results.