I created this recipe when I had had some dough left over from when I was making mekitsi (https://stelladrez.wixsite.com/for-the-love-of-food/post/mekitsi-%D0%BC%D0%B5%D0%BA%D0%B8%D1%86%D0%B8). Ensure you take the dough out of f
the freezer 24 hours before you want to use it to defrost. An hour before using the dough, take it out on the side and bring to room temperature.
Ingredients:
1 batch left over dough for mekitsi, approx 700 g
300 g belly pork cut into small chunks
1 portions whisky glaze from my whisky glazed chicken recipe, cooled (https://stelladrez.wixsite.com/for-the-love-of-food/post/whisky-glazed-roast-chicken)
1 portion tomato sauce
1 batch special sauce
Cornflour slurry, made from 1 tsp corn flour with a little water
Selection of other pizza toppings (I used 1 green pepper, 1 red chilli and mushrooms)
Grated cheddar cheese
Tomato Sauce
Blend together 1 can tomatoes with 1 small onion, 1 garlic clove, 2 pinches paprika, 1 large pinch oregano, 3 tbsp whisky glaze, and pepper (to taste). Set aside.
Special Sauce
Mix together 1 1/2 tbsp mayonnaise and ketchup with 3 chopped up cornichons and 3 tbsp pickling liquid from the cornichon jar. Set aside.
Whisky Glazed Pork
Mix the chopped pork with half the whisky glaze and leave to marinade for a few hours before use. Bake in the oven until crispy and cooked though. Cool and set aside.
To put everything together
Roll out the dough as thinly as possible into one large pizza or 2 smaller ones. Put onto a suitable baking tray.
Spread some of the tomato sauce on the dough base. Top with the pork and any other toppings you like. Top with grated cheese. Bake in the oven for 200 degrees C for 30 mins until the cheese has melted and the dough is cooked through.
While the pizza is cooking, bring the left over whisky glaze to the boil and add the cornflour slurry. Stir continually on high heat until it has thickened to double the consistency it was. If you feel it is not thick enough add a little more cornflour slurry (make some more if required). Set aside.
Once the pizza is done, drizzle with the thickened whisky glaze and special sauce before serving.
If you have any tomato sauce left over, freeze it for later use.
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