Peachy Pork Pizza Pockets
Smokey, sweet, and just the right amount of heat. These wood fired pizza pockets are stuffed with juicy, smoked pork belly, creamy mozzarella and lit up by our brand new Smokey Peach & Jalapeño blend. Perfect for campfire cooking or BBQ feasts out in the garden, they’re easy to make and even easier to get stuck into with a cold drink in hand.
This dish brings together our blends with amazing produce from one of our amazing stockists Perry’s. Perry is a butcher and master sausage maker (which we can firmly vouch for) based in Old Spitalfields Market.
Ingredients - serves 4
4 x 250g dough balls (or use ready made flat breads)
500g Pork Belly (Cut into 1 inch strips)
60g Wild Rocket
125g Ball of Mozzerella
A few good pinches of Field Blends Smokey Peach & Jalapeño Seasoning
Extra Virgin Olive Oil
Method
Prep your Pork Belly by tossing your strips with a drizzle of olive oil and a generous pinch or two of Smokey Peach & Jalapeño seasoning. Let sit while you get your cooking setup ready.
Wood-Fired Oven: Heat to 300–350°C (570–660°F) with a solid bed of embers.
BBQ: Set up for direct and indirect heat with the lid on. Aim for a medium-high temperature.In a pre-heated cast iron pan, on the BBQ grill, or in your wood oven, cook the pork belly until crisp and caramelised (about 10–12 minutes). Set aside to rest.
If using dough balls, roll each one into a rough ½ cm thick 10” circle. Then fold these in half with a dusting of flour and slide them into the heat. Cook until you get that perfect level of crust forming and a few bits of char. If you’re cooking on a BBQ grill then flip after about 2 minutes to get some heat to both sides. If using flatbreads, you're ready to go!
Once your dough is cooked, pull the halves back open and stuff them by layering on your rocket, mozzarella and sliced pork belly strips. Before finishing it off with a drizzle of oil, a pinch of seasoning and whatever other delightful items tickle your fancy.
Grab it with two hands and dig in!
