Pork Belly
Cacio e Pepe Pizza
Serving size: 1
Total Time: 30 min
Ingredients
- 2 Plant-Based Smoked Pork Belly Slices, cut in “lardons”
- 2 Tbsp Oil (olive, vegetable or olive-canola blend)
- 1 – 9” Pizza crust, ready-to-bake
- ¼ Cup Crushed ice
- ¾ Cup Grated Parmesan (regular or vegan)
- 1 tsp Freshly ground black pepper
Method
- Cut each Plant-Based Smoked Pork Belly Slice crosswise into 6 – ½” strips.
- Place on a hot griddle set between 450 °F to 500 °F and drizzle with oil.
- Brown the lardons for 1 minute, turnover and brown for another minute. Cook lardons to a deep golden color.
- Place ready-to-bake pizza crust and sprinkle with crushed ice.
- Bake at minimum 500 °F until ice is melted and the crust is golden brown.
- Scatter Parmesan evenly across pizza and top with cooked lardons.
- Bake pizza for another 90 seconds.
- Sprinkle black pepper across the top.
- Roll pizza cutter across pizza to slice into 6 even pieces.