The Smokehouse pizza is inspired by the grand tradition of American Barbeque which dates back to the 1800s (for the historians out there). I have taken some classic elements of American BBQ with pork burnt ends which are the crispy crunchy and caramelised ends of the barbequed pork cut (all the chef's favourite bits) plus pork ribs and beef meatballs to give this meaty and smoky pizza a whole lot of flavour and some spiciness which has been offset with a fresh topping of savoury blue cheese dressing, salad optional of course.
Classic elements of American BBQ with pork burnt ends which are the crispy crunchy and caramelised ends of the barbequed pork cut.
- 1 large pizza dough
- 1 ladle Napoli or pizza sauce
- 138g Anchor Extra Stretch mozzarella
- 80g pork belly burnt ends (see recipe)
- 50g beef meatballs
- 50g pork rib
- 50g Mainland Smoked Cheddar
- 30g red & green capsicum
- 40g sliced red onion
- 30g diced fresh tomato
- 2 tbsp blue cheese ranch dressing
Evenly spread pizza sauce onto the base. Evenly spread cheese over the tomato base followed by all other ingredients (except fire-roasted tomato sauce).
Bake in the oven.
Finish with Kagome fire-roasted tomato sauce & chopped chives.
Pork Burnt Ends
- 1 ea. whole pork belly
- 200g BBQ sauce
- 50g spice rub (equal amounts smoked paprika, onion powder, ginger powder, mustard powder, ground black pepper & cumin)
Marinade pork belly in smoky meat rub and smokey BBQ sauce of your choice, bake in a covered tray for 3 hours @150°C.
Allow to cool & cut into 5cm x 2cm cubes and finish cooking uncovered on 220°C for 30mins (or until the pork is caramelised, crispy and slightly burnt on the edges).
Anchor Extra Stretch Mozzarella
Mainland Mozzarella or Pizza Blend
*Estimated Average Volume
A handful of Mainland Smoked Cheddar is the most delicious way to add a hint of smokey flavour to a pizza, burger or pasta dish.