In mixing bowl with dough hook attachment, combine water and yeast and mix for 1-2 minutes, add flour and salt, and mix for an additional 5-7 minutes or until dough reaches 78-degrees. Remove from mixer, cover and allow to proof until double in size. Round the dough, cover and refrigerate overnight.
To cook the pork belly, combine hoisin, rice wine vinegar, sesame oil, fish sauce, 5-spice, lime juice, and crushed lemongrass in bowl, mix well.
Rub the pork belly to coat all sides, place in baking pan on a rack and roast for 1 1/2 hours at 350-degrees remove from oven and let cool slightly. Reserve remaining hoisin glaze.
When cool, cut pork belly into small bite size pieces or small slices, whichever you prefer and toss with remaining hoisin glaze and return to oven for another 15-20 minutes. Remove and let cool.
Place rice wine vinegar in pan with equal parts water and add the granulated sugar and salt, bring to a simmer and remove from heat. Allow to cool slightly and pour over shredded carrots, let sit at room temp until pizza is ready. Can be made a day in advance if desired.
In food processor, combine sesame oil and chopped scallions, pulse until fairly smooth. Reserve for next steps.
Add mayo, sriracha and lime juice to mixing bowl and whisk to combine well. Transfer to squeeze bottle for service.
To make the pizza, remove from fridge and allow to rest at room temp for 30 minutes. On floured surface shape with your hands until stretched to the desired size of 14-16”. You can shape into a circle or a rectangle.
Brush crust with sesame oil-green onion mixture, sprinkle edges with sesame seeds and add cheese to middle. Top with pork belly and bake at 475-500-degrees until edges start to brown.
Remove from oven and slice, add pickled carrot drained of any juice, add a squeeze of spicy mayo, sliced cucumber, add generous amounts of cilantro and jalapeno and serve.
Ingredients
10 1/2 oz. water, warm
1/10 oz. yeast, dry , active
14 oz. Roma Heritage® Flour
1/5 oz. West Creek® kosher salt
1/2 lb. Allegiance® Pork, Belly
1/4 cup Asian Pride® Hoisin Sauce
2 tbsp. Asian Pride® Rice Wine Vinegar
2 tsp. Asian Pride® Sesame Oil
2 tsp. Asian Pride® Fish Sauce
1/8 tsp. Asian Pride® Five Spice Blend, Chinese
1/2 ea. Peak Fresh Produce® Lime(s), juiced
1 tbsp. lemongrass, fresh, finely chopped
2 tsp. Asian Pride® Sesame Oil
1/4 cup Peak Fresh Produce® Onion(s), Green, chopped
6 oz. Bacio® Mozzarella LMWM Shred Premium
1/4 cup Peak Fresh Produce® Carrot(s), julienne on mandolin
2 tbsp. Asian Pride® Rice Wine Vinegar
1 tsp. West Creek® Sugar, Granulated
1 tsp. West Creek® sea salt kosher
1 ea. Peak Fresh Produce® Euro Cucumber, thinly sliced on mandolin
1 ea. Peak Fresh Produce® Jalapeño Pepper(s), seeded and sliced
1/2 cup Peak Fresh Produce® Cilantro, chopped
2 tsp. sesame seeds
1/3 cup West Creek® Whole Egg Mayo
2 tbsp. Sriracha
1/2 ea. Peak Fresh Produce® Lime(s), juiced
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
