Nitrate & Nitrite Free Garlic Parmesan Pork Pizza with Crispy Garlic
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Learn more →Ingredients
4 servings
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp sugar
- ¾ cup warm water (105–110°f / 40–43°c)
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 1 tbsp olive oil
For the crispy garlic
- 8 cloves garlic, thinly sliced
- 3 tbsp olive oil
For the pork topping
- ½ lb ground pork
- ½ tsp fennel seeds
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp black pepper
- ½ tsp kosher salt
For the garlic Parmesan sauce
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp all-purpose flour
- ¾ cup whole milk
- ½ cup parmesan cheese, finely grated
- ¼ tsp kosher salt
For assembly
- 1 ½ cups low-moisture mozzarella cheese, shredded
- ¼ cup parmesan cheese, finely grated
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Combine the yeast, sugar, and warm water in a large mixing bowl and let stand for 5–8 minutes, until foamy and fragrant.
- 2
Add 2 cups flour, 1 tsp kosher salt, and 1 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth and springs back when poked. Shape into a ball, place back in the bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.
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