I made a batch of no-knead pizza dough the other day and proceeded to go on a pizza making binge. No-knead pizza dough is seriously the BEST. THING. EVER. Seriously, all you do is mix up flour, water, yeast and salt and then let time do all the work for you. One batch of no-knead dough will make up four of the best homemade pizzas that will ever come out of your oven. I’ve even been tempted to just stretch them out, brush them with olive oil and then eat them up like flatbread.
The second best thing about homemade pizza (because the first thing is: homemade) is that you can put anything on it without anyone judging. I always feel like my best pizza combos come straight out of the fridge without any pre-planning. It’s especially true when you make pizzas out of leftovers. Porchetta is excellent on sandwiches, but it may be even better on pizza! The crackling gets all extra crispy while the crust is bubbling up and you end up with a crazy explosion of flavours that is optimal for shoving into your mouth because it’s a.) pizza so it’s handheld and b.) the cheese acts like glue so you don’t have that tragic items-falling-out-of-your-sandwich thing going on. I am so over sandwiches and all the fillings falling out. Give me pizza with cheese glue any day! (Ok, no, I’m lying. I would never forsake sandwiches like that.)
You probably don’t have any porchetta lying around in your fridge (but if you do, you’re my hero!) so go ahead and toss anything you like on this pizza. If you want to go for a porchetta-y kind of feel, roast pork with a salsa verde might do the trick. I’ll be posting up some other pizza recipes soon, ones that are actually a little more do-able. But if you need a weekend project, porchetta is a good one. Regardless, I hope your weekend is pizza-filled, friends!
Porchetta Pizza Recipe
- 1 ball of no-knead pizza dough
- 1 tablespoon dijon mustard
- 2 tablespoons salsa verde
- 1/2-3/4 cup shredded mozzarella
- 1 cup porchetta with crackling
- 2 tablespoons parmesan
Preheat your oven to its hottest setting, 500°–550°F.
Gently shape the pizza dough to fit into the bottom of a 10″ cast iron skillet. Spread on a thin layer of dijon and salsa verde. Top with the shredded mozzarella, porchetta and finish with the parmesan. Bake pizza until bottom of crust is crisp and top is blistered, about 12-14 minutes. Carefully remove from the pan, slice and enjoy!
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