Recently I wrote and shot an editorial based all around pizzas, but in particular ones using Lebanese bread for the pizza base. I find this bread utterly perfect for this purpose; it’s super crispy, easy to use and you can opt for a wholemeal version if you like to stay on the healthier side. It cooks just as well I find in a stand-alone pizza oven or in a conventional one. With this recipe the pork does take a little time to cook, but you can make it up to a day in advance for ease of preparation when actually assembling the pizzas.
Makes 2 large pizzas
Original blog post here
INGREDIENTS
For the pork and sauce:
- 500g free range pork belly
Olive oil for cooking
Salt and freshly ground black pepper3 tablespoons chipotle sauce
2 tablespoons hickory BBQ sauce
1 tablespoon olive oil
1 teaspoon hot sauce
1 teaspoon Worchester sauce
For the avocado cream:
- 3 tablespoons sour cream
1 tablespoon milk
Juice 2 limes
Leaves from 2 sprigs mint, parsley and coriander
Black pepper & salt
1/3 cup olive oil
1 avocado
Extras:
- 2 tablespoons good quality tomato ketchup/sauce (note, I use Australian Beerenberg variety)
1/3 cup tomato passata sauce
2 large Lebanese bread rounds
1 brown onion, peeled and cut into segments
2 truss tomatoes, seeds removed, finely chopped
Small handful mint & parsley, finely chopped
1 long green chill, finely chopped
Salt and freshly ground black pepper
2 tablespoons EVOO
Alfalfa sprouts
METHOD
To prepare the pulled pork:
- Pre-heat oven to 140˚C/284˚F
- Pour a little olive oil into your hands then rub over the pork on all sides, season meat with a little salt and lots of freshly ground black pepper. Fill a large baking dish with water and place on the middle rack in your oven, place pork directly onto the top rack and slow raost for 2.5 – 3 hours or until it flakes away with ease yet is still moist. Remove from oven allow to cool a little then shread all the lean meat and discard any excess fat and crackling. Transfer the shreaded meat into a bowl.
- Add the remaining pork sauce ingredients in with the pork meat and coat well.
To make the chipotle mayo:
- Add all ingredients into a food processor bowl and whizz until smooth, transfer into a squeezy bottle and set aside.
To assemble the pizzas:
- Mix tomato sauce and passata together in a bowl then spread evenly over the two Lebanese bread pizza bases. Top with the pulled pork and it’s sauce then dot with onion. Cook in a pizza oven (my pref – I adore mine, they are really very good and not expensive, mine was about AUD$120 – see link to buy), or in a pre-heated oven at 180˚C/350˚F for 10 minutes or until crispy.
To make the salsa and to serve:
- Combine the chopped tomato, herbs and chilli and mix with evoo and season to taste with salt and freshly ground black pepper. Serve drizzled over the pizzas along with a scateering of fresh alfalfa sprouts.
