Family Friendly

Pulled Pork Pizza

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

Ingredients

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

Nutrition

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01
Pulled pork

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.

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02
Pizza Dough

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.

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03
To make the pizza

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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Family Friendly

Pulled Pork Pizza

This is a great way to use up leftover pulled pork that the whole family will love.

30 mins prep | 4 hours, 30 mins cook
Intermediate
4 + leftover pork

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

01
Pulled pork

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.

02
Pizza Dough

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.

03
To make the pizza

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.

04
05