A great way to use leftover meat.


  • to make the pizza dough:
  • 440 g (plus 2 tablespoons warm water, 110°f)
  • 2 tblsp (plus 1 tsp) extra-virgin olive oil
  • 1 tsp sugar
  • 2 tsp salt
  • 1320 g cups strong flour
  • 1/4 cup plus 2 tablespoons semolina flour
  • 3 tsp instant active dry yeast
  • for the pizza toppings:
  • 400 g leftover pork
  • 8 cloves garlic (unpeeled)
  • 200 g tomato sauce
  • 1 tblsp olive oil
  • 2 pc. pizza dough
  • pinch chilli flakes
  • 2 red onions (sliced very thinly)
  • 2 medium vine ripened tomatoes (sliced 1/4" thick)
  • each cherry tomatoes
  • 1 buffalo mozzarella (about 200g, cubed 1/2")
  • 2 tblsp parmesan cheese (grated very finely)
  • 2 tblsp pine nuts
  • 2 tblsp chopped basil


  • Prepare your favorite toppings. This can be done from the day before.
  • To make the Pizza Dough:
  • Add all the ingredients together in a mixing bowl, with a dough hook and mix slowly or the same goes for a bread machine.
  • When the bread has been mixed, remove the dough from the bowl to a lightly oiled surface.
  • Knead the dough several times and form the dough into an oval; cover with a damp towel and let rest for 10 minutes.
  • NOTE: Dough may be refrigerated at this point and stored until ready
  • to use. To store each batch of dough, spray a plastic bag with
  • nonstick butter spray and place the dough in it.
  • Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
  • To make the Pizza:
  • Pre-heat the oven to 500°F. and place a baking stone or tile in to heat.
  • Heat a small pan over medium heat and add the olive oil and the unpeeled garlic cloves.
  • Sauté, stirring regularly, until the garlic skin begins to caramelize.
  • Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl.
  • Mix thoroughly with a spoon to make a paste.
  • Roll the dough’s into roughly 10" rounds using a pie pin or by pounding and stretching the dough.(see the pizza dough recipe above)
  • Sprinkle a light cutting board or pizza peel with semolina and lay the dough’s down on it.
  • Spread the tomato Sauce, garlic paste over the doughs then sprinkle the chili flakes evenly.
  • Spread the cheese over the dough, leaving a half inch rim without cheese.
  • Next distribute the sliced tomatoes followed by the onion rings. Then your chopped left over pork.
  • Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top.
  • Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.
  • Remove from the oven and place on a cutting board.
  • Sprinkle the chopped basil over and cut into six or eight pieces.
  • Serve immediately.

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