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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This is a great way to use up leftover pulled pork that the whole family will love.
Pizza dough
2 cups flour
30ml olive oil
1 tsp dried yeast
¾ cup warm water
Pinch of sugar
Pinch of salt
Pulled pork
Salt and pepper
Olive oil
1 tbsp crushed fennel seeds
Pizza toppings
1 cup passata or tomato puree
1 small wheel of brie or other soft cheese
Small bunch fresh thyme
Pizza dough
2 cups flour
30ml olive oil
1 tsp dried yeast
¾ cup warm water
Pinch of sugar
Pinch of salt
Pulled pork
Salt and pepper
Olive oil
1 tbsp crushed fennel seeds
Pizza toppings
1 cup passata or tomato puree
1 small wheel of brie or other soft cheese
Small bunch fresh thyme
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Preheat the oven to 160°C.
Coat the pork shoulder in olive oil and rub salt, pepper and fennel seeds into the skin. Place on a rack in a roasting dish that has been half filled with water. Cover with foil. and cook for 4 hours.
Remove from oven and pull apart using two forks. Set pulled pork mixture aside.
In a measuring jug, combine the yeast, sugar and warm water. Set aside for 5 minutes.
In a mixing bowl, combine the flour and salt before pouring in the yeast mixture and olive oil. Combine carefully and kneed for 10 minutes on a lightly floured surface.
Lightly grease a large bowl and place the dough inside. Cover with a tea towel or plastic wrap and leave in a warm place for an hour, or until it has doubled in size.
Tip the dough onto a lightly floured surface and cut into two even sized balls. Roll the balls into thin pizza bases (about 30-40cm in diameter) and transfer to a baking tray.
Cover the pizza bases in tomato puree, pulled pork, cheese and thyme. Season with salt and pepper and bake in a very hot oven for 10-15 minutes.
This is a great way to use up leftover pulled pork that the whole family will love.
1kg New Zealand Pork Shoulder
Pizza dough
2 cups flour
30ml olive oil
1 tsp dried yeast
¾ cup warm water
Pinch of sugar
Pinch of salt
Pulled pork
Salt and pepper
Olive oil
1 tbsp crushed fennel seeds
Pizza toppings
1 cup passata or tomato puree
1 small wheel of brie or other soft cheese
Small bunch fresh thyme
Preheat the oven to 160°C.
Coat the pork shoulder in olive oil and rub salt, pepper and fennel seeds into the skin. Place on a rack in a roasting dish that has been half filled with water. Cover with foil. and cook for 4 hours.
Remove from oven and pull apart using two forks. Set pulled pork mixture aside.
In a measuring jug, combine the yeast, sugar and warm water. Set aside for 5 minutes.
In a mixing bowl, combine the flour and salt before pouring in the yeast mixture and olive oil. Combine carefully and kneed for 10 minutes on a lightly floured surface.
Lightly grease a large bowl and place the dough inside. Cover with a tea towel or plastic wrap and leave in a warm place for an hour, or until it has doubled in size.
Tip the dough onto a lightly floured surface and cut into two even sized balls. Roll the balls into thin pizza bases (about 30-40cm in diameter) and transfer to a baking tray.
Cover the pizza bases in tomato puree, pulled pork, cheese and thyme. Season with salt and pepper and bake in a very hot oven for 10-15 minutes.
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