Sourdough pizza with pork belly, pineapple and gochujang butter

  • 2
  • 2 hours 30 minutes plus rising and braising time

This next-level Hawaiian pizza uses sweet and buttery pork belly instead of regular ham, and pairs it with homemade caramelised pineapple. The whole pie is served with whipped gochujang butter, as a decadent and lightly spiced dip. If you don't have a pizza oven, this can also be made in a regular oven preheated for an hour at its highest setting. The pizza will take about 10–15 minutes to cook.

First published in 2024




Pizza base

  • 400ml of water
  • 1/2 tsp caster sugar
  • 7g of fast-action dried yeast
  • 25g of sourdough starter, ripe
  • 600g of white bread flour
  • 7g of salt
  • semolina, for dusting

Brown sugar pork belly

Tomato sauce

Caramelised pineapple rings

  • 1 pineapple, peeled, eyes removed and sliced into rings
  • 200g of caster sugar, for dusting the pineapple

Whipped gochujang butter



  • pizza oven
  • pizza peel



Prepare the sourdough pizza base two days ahead of cooking 


Whisk the yeast and sugar into the water, then whisk in the sourdough starter 

  • 400ml of water
  • 1/2 tsp caster sugar
  • 7g of fast-action dried yeast
  • 25g of sourdough starter, ripe

Add in the strong bread flour along with the salt and stir well with a wooden spoon until you have a rough, shaggy dough

  • 600g of white bread flour
  • 7g of salt

Knead until the dough is elastic and smooth, around 10 minutes 


Transfer the dough to a clean bowl and cover with cling film 


Set aside at room temperature and leave to proof for 2 hours, or until the dough has almost doubled in size


After 2 hours, divide the dough into two pieces


Wrap in cling film and leave to rise in the fridge for 2 days


Three hours ahead of cooking the pizzas, preheat the oven to 150°C and prepare the brown sugar pork belly


In a large bowl, combine the pork belly, sugar, barbecue sauce, paprika, apple cider vinegar, salt and pepper


Mix well, adding a touch more barbecue sauce if desired, then place them onto a baking tray lined with parchment paper 


Place them in the oven and cook for 2 hours 30 minutes, or until the pork belly is tender


To make the tomato sauce, heat the oil over a medium heat then add in the red onion

  • 20ml of olive oil
  • 1 red onion, finely diced

Once fragrant, add in the garlic and cook for a couple of minutes 


Add in the tinned tomatoes and cook down for 10 minutes, add the oregano then season to taste with salt and pepper


Next, prepare the caramelised pineapple rings. Dust each of the slices of pineapple in caster sugar while you preheat a large pan on a medium high heat 

  • 1 pineapple, peeled, eyes removed and sliced into rings
  • 200g of caster sugar, for dusting the pineapple

Cook the pineapple slices for a couple of minutes on each side until nicely browned 


Once the pineapple is tender, remove from the heat and set aside 


For the whipped gochujang butter, simply combine all of the ingredients in a food processor and blitz until smooth and aerated 


Transfer the butter to a small serving bowl and store in the fridge until ready to serve


Next, prepare the pizza oven for cooking the pizza and dust a pizza peel with semolina

  • semolina, for dusting

Use your fingertips to flatten the middle of the dough, gently pushing it out and creating a crust as you go


Lift the dough onto the back of your hands, then use the weight of the dough to gently stretch it out even more 


Place the dough onto the dusted pizza peel, then top with the tomato sauce, mozzarella cheese, pork belly and pineapple slices


Cook in the pizza oven for around 1 minute, turning every 10 seconds, or until bubbly and cooked through. Remove then top with the whole pickled chillies, fresh chives and serve alongside the whipped gochujang butter 

First published in 2024

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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