Pork Belly Pizza with roasted leeks, pickled lemon and hazelnut

Pork Belly Pizza with roasted leeks, pickled lemon and hazelnut

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This pizza is amazing because of the wonderful combination of leeks and pork that transforms like a mushroom cloud of flavor. The Gruyere adds a tangy note to the melting mozzarella, and the sweet hit of lemon is followed by the textural crunch of the hazelnuts.

Pork Belly Pizza with roasted leeks, pickled lemon and hazelnut

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Type of recipe: pizza

  • 1 19-ounce proprietary dough ball (large)
  • 1 12-ounce fresh side of pork (whole)
  • 1 leek
  • 3 tablespoons extra virgin olive oil
  • 4 tbsp whole milk ricotta
  • 3 tablespoons Mascarpone cheese
  • 2 tablespoons heavy cream
  • 3 tablespoons grated Parmigiano
  • 2 lemons, peeled, reserving the skin
  • 3 tablespoons of sugar
  • 2 teaspoons of salt
  • 1 tsp black pepper
  • 6 ounces aged mozzarella
  • 2 ounces Gruyere cheese
  • 4 tablespoons chopped, roasted hazelnuts
  • 1 tablespoon chopped parsley
  1. For the lemon: Add 2 cups of water, lemon zest, 3 tablespoons of sugar and 2 teaspoons of salt to a small saucepan and bring to a boil.
  2. When it boils, turn off the heat and cover for 10 minutes until it cools.
  3. When it has cooled, cut the lemon peel into small thin slices.
  4. For the pork belly: Preheat the oven to 290 F.
  5. Pull out a foot of foil and place the pork belly in the middle of the foil after sprinkling with salt and pepper. Roast in the oven until the internal temperature reaches 190 F. (about 30 minutes to 45 minutes.
  6. Remove from the oven and let rest.
  7. For leek cream sauce: Cut off the base of the leek and an inch of the top green end and cut the stem down.
  8. Open the stem and clean under fresh running water to remove dirt.
  9. Continue cutting the leek down from the stem to create thin strips.
  10. Turn and cut crosswise and make small cubes.
  11. Put the olive oil in a saute pan and heat to a medium high temperature.
  12. Once heated, add the leek to the pan and sauté until translucent and cooked (3-5 minutes). Set it aside in a bowl.
  13. When the leeks have cooled, add half of the leeks to the ricotta, mascarpone, whipped cream and parmigiano and beat with a spoon until incorporated.
  14. Season to taste with a pinch of salt and pepper. Put it aside.
  15. Add more sautéed leeks as needed to create a leek-forward cream sauce. (You may not need the entire leek depending on the size you are using.)
  16. For the pizza: Preheat an oven to 550 F.
  17. Form a round disc with your proprietary dough.
  18. Spread the leek cream sauce on the dough.
  19. Add mozzarella and Gruyere cheese across the dough and place the pizza in the oven for the first stage of baking.
  20. Bake for 5-8 minutes to melt the cheese and until the crust begins to brown.
  21. Cut the now cooled pork belly into thin slices.
  22. Pull the pizza out of the oven and place the slices of pork on top of the melted cheese.
  23. Return the pizza to the oven for another 3 to 8 minutes, until all the toppings are cooked and the pork is heated through and mixed with the cheeses. The crust should be deep golden brown.
  24. Take the pizza out of the oven and decorate with the pickled lemon peel, the chopped hazelnuts and chopped parsley.

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