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Homemade Three Cheese Pork Belly Pizza
A homemade whole wheat pizza crust spread with a homemade Italian pizza sauce then sprinkled with mozzarella, sharp cheddar, and Parmesan cheeses and topped with crisp seasoned pork belly.
servings: 4
total time: 2 hours
recipe by: Frankie
Ingredients
- THE DOUGH:
- 1 cup warm water
- 1 packet (2 1/4 tsp) active dry yeast
- 3 cups whole wheat flour
- 1 tsp salt
- 2 TBSP plus 1 TBSP olive oil
- THE SAUCE:
- 2 TBSP olive oil
- 2 pounds Roma tomatoes
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/4 tsp crushed red pepper flakes
- salt & pepper
- THE TOPPINGS:
- 1 pound pork belly (pork side), cut into 1/4-inch thick slices
- 2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 ounces mozzarella cheese, shredded
- 2 ounces sharp cheddar cheese, shredded
- 1 ounce freshly grated Parmesan cheese
Directions
- THE DOUGH:
- Add the water to large mixing bowl, sprinkle the yeast on the water and stir to combine. Stir in the whole wheat flour, salt, and 2 TBSP of olive oil until well combined and a dough is formed.
- Transfer the dough to a lightly floured work surface and knead by hand for about 5 minutes.
- Form the dough into a smooth ball and transfer to a large clean bowl. Drizzle 1 TBSP olive oil over the dough ball and flip around a few times to coat the dough in the oil.
- Loosely cover the bowl and set in a warm place to rise until doubled in size, about 1 hour.
- THE SAUCE:
- Use a sharp knife to cut a shallow X mark on the bottom (the opposite side of where the stem would be) of each tomato.
- Bring a large pot of water to a boil.
- Add the tomatoes to the boiling water and boil for 1 minute then use a slotted spoon to transfer the tomatoes to a large bowl of ice water.
- When the tomatoes are cool enough to handle peel off the skins, the skins should peel off easily starting from where you cut an X mark.
- Roughly chop the tomatoes and set aside.
- Empty any water from the pot and heat the oil in it over medium-high heat. When the oil is hot add the tomatoes and cook, breaking up the tomatoes with a spoon or spatula as they cook, until the tomatoes begin breaking down, about 3 minutes.
- Reduce heat to low and stir in the garlic, oregano, basil, parsley, crushed red pepper, and 1/2 tsp salt. Simmer over low heat, occasionally stirring and breaking up the tomatoes, about 20 minutes.
- Taste the sauce and season with additional salt & pepper if necessary.
- THE TOPPINGS:
- Preheat the oven to 400°F.
- In a small bowl mix together the smoked paprika, salt, and pepper.
- Line a rimmed baking sheet with parchment paper. Use your hands to rub the pork slices evenly with the spice mixture then lay the sliced pork in a single layer on the parchment paper.
- Bake in the preheated oven for 20 minutes then flip and bake for an additional 15 minutes to 20 minutes or until your desired crispiness.
- Transfer the pork to a paper towel lined plate the pat the top with another paper towel to remove any excess grease.
- Chop the pork into small squares and set aside.
- THE ASSEMBLY:
- Preheat the oven to 475°F.
- Lightly oil a large 16-inch pizza pan or an 18x13-inch baking sheet. Punch down the dough then stretch it and fit it on your pan.
- Spread the sauce evenly on top of the dough. Sprinkle the cheeses evenly on top of the sauce. Sprinkle the pork evenly on top of the cheeses.
- Bake in the preheated oven for 14 to 17 minutes or until the pizza crust is lightly browned.
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