The Smokehouse Pizza


1 min read

    1 large Pizza dough
    1 ladle Napoli or Pizza sauce
    80 gr Pork belly
    50 gr Meatballs
    50 gr Pork rib – stripped from the bone
    30 gr Red & green capsicum
    30 gr Diced fresh tomato
    140 gr Anchor IQF mozzarella shred
    2 tbsp Blue cheese ranch dressing
        Chopped chives
  1. Prepare a 12 inch margarita pizza.
  2. Top with and even distribution of pork belly, meatballs, pork rib, capsicums and mozzarella.
  3. Bake pizza and  before serving - garnish with a drizzle of blue cheese ranch dressing and chopped chives.
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