Sourdough pizza with pork belly, pineapple and gochujang butter

Prepare the sourdough pizza base two days ahead of cooking 

Whisk the yeast and sugar into the water, then whisk in the sourdough starter 

Add in the strong bread flour along with the salt and stir well with a wooden spoon until you have a rough, shaggy dough

Knead until the dough is elastic and smooth, around 10 minutes 

Transfer the dough to a clean bowl and cover with cling film 

Set aside at room temperature and leave to proof for 2 hours, or until the dough has almost doubled in size

After 2 hours, divide the dough into two pieces

Wrap in cling film and leave to rise in the fridge for 2 days

Three hours ahead of cooking the pizzas, preheat the oven to 150°C and prepare the brown sugar pork belly

In a large bowl, combine the pork belly, sugar, barbecue sauce, paprika, apple cider vinegar, salt and pepper

Mix well, adding a touch more barbecue sauce if desired, then place them onto a baking tray lined with parchment paper 

Place them in the oven and cook for 2 hours 30 minutes, or until the pork belly is tender

To make the tomato sauce, heat the oil over a medium heat then add in the red onion

Once fragrant, add in the garlic and cook for a couple of minutes 

Add in the tinned tomatoes and cook down for 10 minutes, add the oregano then season to taste with salt and pepper

Next, prepare the caramelised pineapple rings. Dust each of the slices of pineapple in caster sugar while you preheat a large pan on a medium high heat 

Cook the pineapple slices for a couple of minutes on each side until nicely browned 

Once the pineapple is tender, remove from the heat and set aside 

For the whipped gochujang butter, simply combine all of the ingredients in a food processor and blitz until smooth and aerated 

Transfer the butter to a small serving bowl and store in the fridge until ready to serve

Next, prepare the pizza oven for cooking the pizza and dust a pizza peel with semolina

Use your fingertips to flatten the middle of the dough, gently pushing it out and creating a crust as you go

Lift the dough onto the back of your hands, then use the weight of the dough to gently stretch it out even more 

Place the dough onto the dusted pizza peel, then top with the tomato sauce, mozzarella cheese, pork belly and pineapple slices

Cook for a couple of minutes in the pizza oven, turning every minute, until the dough is cooked through. Remove then top with the whole pickled chillies, fresh chives and serve alongside the whipped gochujang butter