Sourdough Pizza with Pork Belly, Pineapple and Gochujang Butter Recipe
by GBC Kitchen
2
2 hours 30 minutes
Ingredients

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

  • 750g of pork belly
  • 3 tbsp of brown sugar
  • 3 tbsp of barbecue sauce
  • 1 tsp smoked paprika
  • 1 tsp apple cider vinegar
  • salt and pepper, to taste

Tomato sauce

  • 20ml of olive oil
  • 1 red onion, finely diced
  • 2 garlic cloves, minced
  • 2 tins of chopped tomatoes
  • 1 tsp dried oregano
  • salt and pepper, to taste

Caramelised pineapple rings

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

Whipped gochujang butter

  • 250g of butter, softened
  • 1 tbsp of gochujang
  • 1 tsp smoked paprika
  • 2 garlic cloves, minced
  • salt and pepper, to taste

Garnish

  • 1 handful of mozzarella cheese
  • 1 handful of chopped chives
  • 1 handful of pickled green chillies
Method
1

Prepare the sourdough pizza base two days ahead of cooking 

2

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
3

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
4

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

5

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

6

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

7

After 2 hours, divide the dough into two pieces

8

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

9

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

10

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

  • 750g of pork belly
  • 3 tbsp of brown sugar
  • 3 tbsp of barbecue sauce
  • 1 tsp smoked paprika
  • 1 tsp apple cider vinegar
  • salt and pepper, to taste
11

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

12

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

13

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
14

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

  • 2 garlic cloves, minced
15

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

  • 2 tins of chopped tomatoes
  • 1 tsp dried oregano
  • salt and pepper, to taste
16

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
17

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

18

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

19

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

  • 250g of butter, softened
  • 1 tbsp of gochujang
  • 1 tsp smoked paprika
  • 2 garlic cloves, minced
  • salt and pepper, to taste
20

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

21

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

  • semolina, for dusting
22

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

23

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

24

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

  • 1 handful of mozzarella cheese
25

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 

  • 1 handful of chopped chives
  • 1 handful of pickled green chillies