{"product_id":"autumn-harvest-pizza-with-pork-belly-and-apple","title":"Autumn Harvest Pizza with Pork Belly and Apple","description":"\u003cp\u003eThis is autumn on a pizza - thinly sliced pork belly, sweet apple, and sage and onion stuffing on a bubbling cheese base. It sounds like Sunday lunch reimagined, and that is exactly what it is. The wood-fired oven crisps the pork belly edges and caramelises the apple slices in seconds, and the sage stuffing ties everything together. One of those pizzas that makes people stop and ask what you have done.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 sourdough or Neapolitan pizza dough ball\u003c\/li\u003e\n  \u003cli\u003eHalf a medium apple, thinly sliced\u003c\/li\u003e\n  \u003cli\u003e60-80g pork belly, thinly sliced\u003c\/li\u003e\n  \u003cli\u003e3 tbsp sage and onion stuffing (pre-made, cooled)\u003c\/li\u003e\n  \u003cli\u003e50g grated Pecorino Romano\u003c\/li\u003e\n  \u003cli\u003e50g fresh mozzarella, torn into strips\u003c\/li\u003e\n  \u003cli\u003e50g grated mozzarella\u003c\/li\u003e\n  \u003cli\u003eFresh thyme leaves\u003c\/li\u003e\n  \u003cli\u003eExtra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eFreshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePreheat your pizza oven to 400-450°C. If your pork belly is raw, sear it in a cast-iron skillet in the oven first until it starts to crisp.\u003c\/li\u003e\n  \u003cli\u003eStretch your dough into a 10-12 inch base on a well-floured surface. Transfer to a floured peel.\u003c\/li\u003e\n  \u003cli\u003eSprinkle the Pecorino over the base, then layer the mozzarella strips and grated mozzarella.\u003c\/li\u003e\n  \u003cli\u003eScatter pieces of sage and onion stuffing across the cheese. Arrange the apple slices around the pizza, leaving the centre clear. Drape the pork belly slices between the apple.\u003c\/li\u003e\n  \u003cli\u003eFinish with a few thyme leaves, a drizzle of olive oil, and a grind of black pepper.\u003c\/li\u003e\n  \u003cli\u003eSlide into your oven and cook for 60-90 seconds, rotating every 20-30 seconds for even browning. Watch for bubbling cheese, crisped pork edges, and golden apple slices.\u003c\/li\u003e\n  \u003cli\u003eRest for 30 seconds before slicing. A drizzle of honey or cider glaze and a pinch of sea salt on top is an excellent finishing touch.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502923096448,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/autumn-harvest-pizza-with-pork-belly-and-apple-2721967.png?v=1772409443","url":"https:\/\/kitcheninthegarden.co.uk\/products\/autumn-harvest-pizza-with-pork-belly-and-apple","provider":"Kitchen In The Garden","version":"1.0","type":"link"}