Katie QuinnComment

Chipotle pulled pork pizza

Katie QuinnComment
Chipotle pulled pork pizza

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



500g free range pork belly
Olive oil for cooking
Salt + freshly ground black pepper
3 tbsp chipotle sauce
2 tbsp hickory BBQ sauce
1 tbsp olive oil
1 tsp hot sauce
1 tsp Worchester sauce


3 tbsp sour cream
1 tbsp milk
Juice 2 limes
Leaves from 2 sprigs mint, parsley + coriander
Black pepper + salt
1/3 cup olive oil
1 avocado


2 tbsp good quality tomato ketchup/sauce (note, I use Australian Beerenberg variety)
1/3 cup tomato pasata sauce
2 large Lebanese bread rounds
1 brown onion, peeled + cut into segments
2 truss tomatoes, seeds removed, finely chopped
Small handful mint + parsley, finely chopped
1 long green chill, finely chopped
Salt + freshly ground black pepper
2 tbsp EVOO
Alfalfa sprouts



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 roast 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 shred all the lean meat and discard any excess fat and crackling. Transfer the shredded meat into a bowl.

Add the remaining pork sauce ingredients in with the pork meat and coat well.


Add all ingredients into a food processor bowl and whizz until smooth, transfer into a squeezy bottle and set aside.


Mix tomato sauce and pasata 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.


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 scattering of fresh alfalfa sprouts.