Pork belly pizza

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Pork belly pizza

We, like everybody else, love pizza. But we also love pork belly. What if we made the best of both worlds and made the greatest combination possible.

We made a pork belly pizza, and no, that isn’t a pizza with grilled pork belly but a pizza made out of pork belly.

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  • 1 kilo of pork belly without the skin
  • Mozzarella
  • Parmesan cheese

For the tapenade

  • A handful of fresh basil leaves
  • 150 grs of garlic marinated green olives
  • 1/4 tsp of ground black pepper
  • 1 or 2 tbsp of olive oil

For the pizza sauce

  • 2 cans of diced tomatoes
  • 1 small onion
  • 2 garlic cloves
  • a few fresh oregano leaves
  • 1/2 tsp of table salt
  • 1/2 tsp of ground black pepper

How to

  1. Slice the pork belly horizontally into thin slices without piercing it. Use a long and sharp knife and keep it horizontal to your work surface.
  2. Carve the fat slightly to create a rougher surface area. This way, it cooks easier without curling up while it cooks. Season the meat with sea salt.
  3. Make the tapenade by putting the basil, olives and black pepper in a blender. Grind it down to a coarse paste. Pour some olive oil into the mix and grind it until it’s smooth.
  4. Pour the tapenade into a bowl and clean the blender. Put in the diced tomatoes, onion, oregano, garlic, salt and pepper. Grind that to a pizza sauce.
  5. Fire up your pizza oven to around 200°C (390F).
  6. Slide the pork belly on the pizza stone and rotate and flip it, so it cooks evenly and keeps it from burning. This way, you can also prevent a grease fire from happening.
  7. When the pork belly is golden brown take it out of the pizza oven and spread a few tablespoons of pasta sauce over the surface. Top it with a few drops of tapenade. Ad some of the mozzarella and grated Parmesan cheese.
  8. Slide this pork belly pizza back in the pizza oven until the cheese has melted and formed a little crust.

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BBQ gear used

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