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Pork belly, radicchio and balsamic onion pizza
Makes Makes 1 x 30cm round pizza Starters and mains
Ingredients
- semolina or plain flour, for dusting
- 170g pizza dough ball (see recipe)
- 80ml pizza sauce (see recipe)
- 45g shredded mozzarella cheese
- 2tbsp balsamic onions (see recipe)
- 1tsp crushed garlic confit
- 20 oregano leaves
- chilli flakes, to taste
- 225g braised pork belly with skin removed, cut into 7-8 thin slices
- 40g buffalo mozzarella cheese, torn into pieces
- 2 radicchio leaves, shredded
- 1tbsp olive oil
- 1tsp balsamic vinegar
Method
Place a pizza stone in the oven and preheat the oven to 250°C/475°F/Gas 9 or its highest temperature. Once it has reached the temperature, it will take about 15 minutes for the pizza stone to heat up.
Lightly dust a clean work surface with semolina or flour, then roll out the dough ball into a 30cm round that is about 3mm thick. Place the pizza base on a piece of baking paper; this is necessary for transferring the assembled pizza to the heated pizza stone. Prick the pizza base all over with a fork. Spread the pizza sauce over the pizza base, then top with the shredded mozzarella, balsamic onions, garlic confit, oregano, chilli flakes, pork belly and buffalo mozzarella pieces. Season with sea salt and freshly ground black pepper to taste.
Transfer the pizza onto the heated pizza stone. Cook the pizza in the oven for 5-10 minutes or until golden and crisp.
Meanwhile, dress the radicchio in the olive oil and balsamic vinegar. Using a pizza paddle or wide spatula, carefully transfer the pizzas to a chopping board or plate. Top with the dressed radicchio and serve.
Braised pork belly - Makes about 450g
* 1kg pork belly
* 1 garlic clove
* 1 brown onion, chopped
* 1 celery stick, chopped
* 2 carrots, chopped
* 1.5 litres chicken stock or water (enough to cover)
* 1 fresh bay leaf
* ¼ black peppercorns
Preheat the oven to 160ºC/315ºF/ Gas 2-3. Trim the pork belly removing all bones, but retaining the rind. Place the belly in a roasting tin, approximately 34cm x 18cm x 5cm. Add the garlic, vegetables, chicken stock, bay leaf ¼tsp salt and peppercorns. Cover with foil, seal well, and cook for 1 hour. Allow to cool slightly. Remove the pork belly from the stock, cool further and peel off the skin. Press the belly between 2 trays and refrigerate, weighing down until firm.
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