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.