Pork belly pizza with barbecue sauce and sweet corn from The Big Sur Bakery Cookbook: A Year in the Life of a Restaurant by Catherine Price and Michael Gilson and Philip Wojtowicz and Michelle Wojtowicz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on March 01, 2025

    Took some liberties with this, given that finding pork belly around here is pretty much impossible and fresh corn is not in season yet. Having said that, we absolutely loved this pizza. I made my go to pizza dough with Mark Bittman's recipe. Then I briefly par cooked thick cut bacon to replace curing the pork belly. Substituted thawed frozen sweet corn for the fresh. The flavor combination of the bacon, corn, BBQ sauce and cheeses is wonderful! Will definitely repeat this one. Especially when corn is in season.

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