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Pulled pork and caramelised red onion pizza

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Ingredients

Adjust Servings:
FOR THE PULLED PORK
1.6kg pork shoulder, rind removed
2 tsp smoked paprika
1 tbsp soft brown sugar
1 tsp fennel seeds
1 tbsp olive oil
100ml apple juice
200ml pork stock
FOR THE PIZZA BASE
1 x 7g sachet dried yeast
325ml lukewarm water
250g wholemeal bread flour
250g plain bread flour
1 tsp smoked salt
1 tsp granulated sugar
1 tbsp extra-virgin olive oil
FOR THE CARAMELISED RED ONIONS
2 red onions, finely sliced
1 tsp fresh thyme, leaves picked and finely chopped
1 tbsp soft brown sugar
1 tbsp red wine vinegar
2 tbsp balsamic vinegar
FOR THE PIZZA SAUCE
1/2 tbsp olive oil
1/4 tsp red chilli flakes
2 garlic cloves, crushed
1 tsp tomato purée
1 tsp fennel seeds, crushed
1 tsp fresh rosemary
1 bay leaf
1 x 400g can chopped tomatoes
1 tsp soft brown sugar
2 tsp dried oregano
FOR THE TOPPINGS
16 cherry tomatoes, halved
200g lighter mozzarella, torn into small pieces
12 chargrilled peppers from a jar, roughly chopped
Small handful of flat-leaf parsley, finely chopped

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Pulled pork and caramelised red onion pizza

Don't be overwhelmed by the amount of ingredients and steps. This is the perfect fakeaway recipe for the weekend since you can prep everything at different points during the day. Slow cooking the pork guarantees tender meat and provides the ultimate pizza topping. Any leftover pulled pork can then be used to fill rolls, wraps or jacket potatoes for an easy lunch the next day.

Features:
    Cuisine:
    • 9 Hrs
    • Serves 4
    • Medium

    Ingredients

    • FOR THE PULLED PORK

    • FOR THE PIZZA BASE

    • FOR THE CARAMELISED RED ONIONS

    • FOR THE PIZZA SAUCE

    • FOR THE TOPPINGS

    Directions

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    1. Unroll the pork shoulder and rub with the smoked paprika, fennel seeds, brown sugar and plenty of salt and pepper.

    2. Roll up, add the olive oil to a frying pan, and brown the pork on all sides. Transfer to an Instant Pot with the apple juice and pork stock and cook on high for 8-9 hours (alternatively use a slow cooker). Once cooked, shred the pork and keep warm.

    3. To make the pizza dough, you need to activate the yeast. Pour the sachet into a small bowl with the lukewarm water and leave to stand for 5 minutes (you’ll know it’s ready when little bits of the yeast rise to the top and air bubbles have appeared on the surface).

    4. Tip the flours, salt and sugar into a stand mixer with a dough hook attached and mix well. Make a well in the centre and pour in the yeast liquid. Turn on the motor and knead for 6-8 minutes or until the dough is shiny and springy to the touch.

    5. Tip the dough out onto a lightly-floured work surface and cut the dough into four, equal-sized balls. Knead each piece for 2 minutes, then roll into balls and place on a lightly-floured baking tray. Cover with a damp tea towel and leave to rise in a warm place for 2-3 hours or until doubled in size.

    6. To make the caramelised red onions, heat the olive oil in a lidded frying pan over a low heat and add the sliced red onions. Scatter over the thyme and pop the lid on. Cook for 20 minutes, stirring occasionally so they don’t catch.

    7. Stir in the brown sugar with the red wine vinegar and balsamic vinegar and cook for 5 minutes more or until the liquid has evaporated and the onions are sticky and jam like. Leave to cool.

    8. To make pizza sauce, heat the olive oil in a small saucepan over a medium heat and add the garlic and chilli flakes.

    9. Stir-fry for 1 minute or until sizzling and starting to colour. Stir in the tomato purée, fennel seeds, rosemary and bay leaf and cook until fragrant; about 30 seconds.

    10. Pour in the chopped tomatoes, then swirl 100ml of water around in the tin and add to the pan as well. Cover and simmer for 20 minutes, adding the sugar and oregano halfway through. If the consistency is still too thin, remove the lid and boil it rapidly until it starts to thicken. Leave to cool.

    11. When ready to make the pizza bases, place your pizza tray(s) in a preheated oven at 220C to heat up. Knock the dough back, then lightly coat your hands with the extra-virgin olive oil and stretch each ball of dough into a large circle (the bigger the size, the thinner your base will be). Alternatively, use a rolling pin if you find it easier.

    12. Evenly spread the tomato sauce over each base, leaving a small border at the sides. Scatter over the mozzarella, followed by a handful of caramelised red onions, pulled pork, cherry tomatoes and chargrilled peppers.

    13. Gently slide each base onto a pizza tray (you may need to do this in batches) and cook for 8-10 minutes until the bottom is crisp, the pulled pork is sizzling and the cheese is bubbling. Garnish with fresh parsley and serve with a side salad.

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