porchetta pizza recipe - www.iamafoodblog.com
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Porchetta Pizza Recipe

17 comments

porchetta pizza recipe - www.iamafoodblog.com

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.

porchetta pizza recipe - www.iamafoodblog.com

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.)

porchetta pizza recipe - www.iamafoodblog.com

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 - www.iamafoodblog.com

Porchetta Pizza Recipe

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!

porchetta pizza recipe - www.iamafoodblog.com

 

17 Commentsadd yours

  1. OHMYGAH can it be pizza night already?!

  2. No knead dough IS the best thing ever. It saves soooo much flipping time! And it tastes the freaking same. WANT!

  3. I’m interested in how/if you used the cast iron pan to bake the pizza? Did you place the dough into a room temp pan? Do you use a pizza stone along with the pan, or just into the oven on a rack? Thanks!

    • I did exactly what you guessed – the dough was put in a room temp pan. I put the pan straight on the middle rack.

  4. I want to have porchetta laying around!

  5. This looks so good! I’ve been desperate to make my own pizzas for ages but am apprehensive because I’m rubbish at making bread and I think I always mess up the kneading stage so I will definitely give this dough a go! The toppings look really tasty too. I love your blog by the way, especially your photography!

  6. Omg once again, I think you may be the one to convert me back to meat. Because that pizza looks good enough to just nom the heck out of!! #restaurantstatus

    Based on what I have in my fridge, my pizza tonight is going to be a peanut sauced carrot and tofu and toasted peanut pizza ;) (This could be surprisingly good or really bad.)

  7. Drooooling. This looks so so good — I love the salsa verde in it! And omg Jim Lahey FO’EVA.

  8. You are a very good photographer. You should consider doing some blog posts on how you achieve such beautiful photos. Also got any good indian food recipes? Cheers keep up the good work!

    The_Kaptain on April 25, 2014 at 3:40 pm
  9. I’ve hardly ever seen two Italian things so well done the american way. Way to go! :)

    I love this cast-iron pan pizza thing. All the Italians I know say it’s probably BS, and this is why a lot of people in my stupid country should reconsider the way they think homemade pizza.
    This one would prove many a person embarrassingly wrong.

    Trivia: Did you know that real Italian porchetta is made by deboning and rolling up the whole pig (?!) ?

  10. Yes! Porchetta is the best. We made some a couple months ago, and I never even thought about using it at a pizza topping! Can’t wait for your other pizza recipes as well :)

  11. WOW. this looks incredible. the fact that the dough is no knead makes me want to jump for joy! Kneading is such a bore. This is fab x

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porchetta pizza recipe - www.iamafoodblog.com
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