Sourdough Pizza with Pork Belly, Pineapple and Gochujang Butter Recipe - Great British Chefs

Ingredients

• 400ml of water
• 1/2 tsp caster sugar
• 7g of Doves Farm Quick Yeast
• 25g of sourdough starter, ripe
• 600g of white bread flour
• 7g of salt
• semolina, for dusting
• 750g of pork belly
• 3 tbsp of brown sugar
• 3 tbsp of barbecue sauce
• 1 tsp smoked paprika
• 1 tsp apple cider vinegar
• salt and pepper, to taste
• 20ml of olive oil
• 1 red onion, finely diced
• 2 garlic cloves, minced
• 2 tins of chopped tomatoes
• 1 tsp dried oregano
• 1 pineapple, peeled, eyes removed and sliced into rings
• 200g of caster sugar, for dusting the pineapple
• 250g of butter, softened
• 1 tbsp of gochujang
• 1 handful of mozzarella cheese
• 1 handful of chopped chives
• 1 handful of pickled green chillies