Pulled Pork Pizza recipe
Preparation Time: 4 hours
Cooking Time: 15 minutes
2 cups flour
30ml olive oil
1 tsp dried yeast
¾ cup warm water
Pinch of sugar
Pinch of salt
1kg NZ pork shoulder
Salt and pepper
1 tbsp crushed fennel seeds
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.