Pizza Today - May 2024 - 35

3 tablespoons grated Parmigiano
2 lemons, peeled, with skin reserved
3 tablespoons sugar
2 teaspoon salt
1 teaspoon black pepper
6 ounces aged mozzarella
2 ounces Gruyere cheese
4 tablespoons chopped, roasted hazelnuts
1 tablespoon chopped parsley
For the Lemon:
In a small pan, add 2 cups of water, the
lemon zest, 3 tablespoons of sugar and 2
teaspoons of salt and bring to a boil. Once
boiling, turn off the heat and cover for
10 minutes until cool. When cool, cut the
lemon zest into small thin slivers.
For the Pork Belly:
Preheat the oven to 290 F. Pull out a foot
of foil and place the pork belly in middle of
the foil after dusting with salt and pepper.
Roast in the oven until the internal temperature
reaches 190 F. (approximately 30
minutes to 45 minutes. Pull from the oven
and let rest.
For the Leek Cream Sauce:
Cut the bottom off the leek and one inch
off the top green end and slit down the
stalk. Open the stalk and clean under fresh
running water to get the dirt out. Continue
to slice the leek down the stalk to create
thin strips. Turn and slice crossways creating
small dice.
Place the olive oil in a sauté pan and heat
on medium high. When heated place the
leek into the pan and sauté until translucent
and cooked, (3-5 minutes.) Place aside in
a bowl.
Once the leek has cooled add half of
the leek to the ricotta, Mascarpone, heavy
cream, and Parmigiano and whisk with a
spoon until incorporated. Season with a
pinch of salt and pepper. Set it aside. Add
more sauteed leek as needed to create a
leek-forward cream sauce. (You may not
need the whole leek depending upon the
size you are using.)
For the Pizza:
Preheat an oven to 550 F.
Form a round disc with your proprietary
dough. Spread the leek cream sauce on the
dough.
Add the mozzarella and Gruyere cheese
across the dough and place the pizza in the
oven for the first phase of baking. Bake for
5-8 minutes to melt the cheese and until the
crust starts browning.
Slice the now cooled pork belly into thin
slices.
Pull the pizza from the oven and place
the pork belly slices atop the melting
cheese. Put the pizza back into the oven
for another 3 to 8 minutes until all toppings
become cooked and the pork belly heats
up and amalgamates with the cheeses. The
crust should be deep golden brown.
Remove the pizza from the oven and garnish
with the pickled lemon skin slivers, the
chopped hazelnuts and chopped parsley.
JOHN GUTEKANST owns Avalanche
Pizza in Athens, Ohio.
MAY 2024 / P IZZATODAY.COM / 35
35

http://www.univexcorp.com

Pizza Today - May 2024

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Pizza Today - May 2024 - CT1
Pizza Today - May 2024 - CT2
Pizza Today - May 2024 - Cover1
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Pizza Today - May 2024 - 3
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Pizza Today - May 2024 - Cover3
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