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

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