Recipe for pork cheek pizza with potato and pesto
A delicious and unique pizza topped with spiced mashed potatoes, braised pork cheeks, green pesto, and fresh rosemary.
A couple of braised pork cheeks leftover from a previous meal and stored in the freezer found new life as a topping on this delicious pizza. Overall, it’s a really good idea to use various leftovers on your pizzas, as this way you avoid food waste and might even discover entirely new and tasty combinations of the Italian classic.
Ingredients
- 25 gram Yeast
- 250 gram Water lukewarm
- 18 gram Coarse salt
- 56 gram Oil
- 600 gram Pizza Flour or tipo 00
- 500 gram Potato
- 28 gram Olive Oil
- 9 gram Rosemary fresh, chopped
- Spices salt and white pepper
- 2 pcs. Prok Cheeks cooked, see recipe
- Rosemary fresh sprigs
- Pesto green
- Grated cheese
Instructions
Pizza Dough:
- Mix lukewarm water, yeast, salt, and oil in a bowl and stir until the yeast is dissolved.
- Add the flour a little at a time, until the dough is smooth and elastic.
- Let the dough rise for at least 2 hours at room temperature under a shower cap.
- Turn the dough out onto a floured surface and divide it into 4 pieces - be careful not to knock the air out of the dough.
- Roll the dough as thinly as possible, if necessary, pick up the dough in your hand and work with it on the back of your hand, so the dough stretches thin by itself.
Mashed Potatoes:
- Peel the potatoes and cut them into smaller pieces.
- Place the potatoes in a pot and add water to cover. Do not add salt to the water!
- Cook the potatoes until completely tender, about 20 minutes.
- Mash the potatoes with a small amount of the cooking water and add the olive oil.
- Season the mash with salt, pepper, and chopped rosemary.
Topping:
- When I made this recipe with pork cheeks, I froze two of them.
- They were taken out in good time and shredded with two forks before being put on the pizza. Since the meat is already cooked, the oven's heat just needs to reheat it. You can theoretically use many other types of braised meat, e.g., shoulder, brisket, or lean meat. If you have leftovers, use them and avoid food waste!
- Spread a thin layer of mashed potatoes on the pizza crusts, and distribute the meat over it.
- Top with green pesto, grated cheese, and fresh rosemary.
- Bake the pizzas for 3 minutes at 275 degrees Celsius (527 degrees Fahrenheit) forced air on a baking steel.
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