Pork Belly Irish Pizza

Directions Print

1. Thaw the dough balls overnight and allow them to reach room temperature. This recipe yields 2 pizzas.
2. Place doughs balls in separate bowls and cover with an olive-oil-covered piece of plastic wrap. Let dough rise for about 1 hour.
3. Place a pizza stone in an oven at 450°F.
4. Peel the potatoes. Use a mandoline or sharp knife to thinly slice potatoes (about 1/16-inch thick). Soak the slices in warm, salted water and set aside.
5. Place sliced leeks in another bowl of water. Dislodge any dirt or grit and let it fall to the bottom of the bowl. Remove leeks and dry well.
6. Dice the pork belly in 3/4-inch cubes and fry in a pan until crispy. Remove from the pan, blot with paper towels, and reserve the fat.
7. Discard excess pork fat, leaving 2 tablespoons in the pan. Add washed and dried leek slices to pan and sauté until soft, season with a few pinches of salt and pepper. Add minced garlic and cook for an additional minute. Remove from the pan.
8. Once dough has risen, turn out onto a floured surface. Cover with oiled plastic wrap and let rest for 10 minutes.
9. Coat a pizza peel with cornmeal. Stretch one dough ball to cover the peel. Top with half of the cheese, then layer half of the potato slices in a single layer and overlapping. Top with half of the leek mixture, then pork belly. Repeat for second dough.
10. Bake the pizzas for about 10 minutes or until golden brown.
11. Allow the pizzas to rest for 5 minutes, then sprinkle with chives, cut, and enjoy.