- Preheat oven to its highest temperature, fan off.
- In a mortar place the salt, pepper and fennel and crush up to a smooth powder. Rub into pork belly skin, especially the score marks.
- Place the onions and garlic in a heavy ovenproof dish and drizzle with a good amount of oil. Place the pork belly on top and put in the oven for 10 minutes. This will help the skin to become crispy, which will give you great crackling. After 10 minutes turn the temperature down to 170°C and roast for 1 hour.
- Pour ½ a bottle of white wine into the dish. It needs another hour but check after 30 minutes and if all the wine has evaporated add some water — you want to keep the onions moist so they don’t start to burn and go black. You will know your pork belly is ready when the crackling turns a golden colour.
- Let the meat rest for 10 minutes before cutting.
- Spread Perfect Italiano Mozzarella on the pizza base with more at the outer edges than in the centre. Place the diced pork belly evenly around pizza and cover the pork with the onion mixture, then cook.
This pizza has no sauce, it doesn’t need it. The meat is really moist and the onions are full of wine so there is enough moisture and flavour on the pizza already.
Don’t worry about adding any garnish or anything fancy when you serve this pizza. The crusty sourdough base and slow-roasted pork belly with white wine oven roasted onions provide a richly distinctive flavour combination.
Recipe by Theo Kalogeracos