Ingredients

• 1 ball pizza dough, thawed
• ½ to 1 cup shredded Slow-Cooked Sweet and Spicy Pork (page 212)
• ¼ cup Caramelized Onion Jam
• 1 Roma tomato, thinly sliced
• 1 medium ball burrata

Instructions

1. Preheat the oven to 550°F
2. Shape the pizza crust
3. Brush some of the fatty juices left over from the port over the crust or use a garlic infused olive oil
4. Smear the sweet onion jam over the surface of the dough, leaving about a 1 inch boarder all around
5. Lay the tomato slices over the onion jam and spread the shredded pork over the tomatoes
6. Transfer the pizza to the oven and bake until the crust is nicely golden and the edges of the pork are beginning crisp a bi, 6 to 10 minutes
7. About 1 minute before the pizzas done, slide the pizza out of the oven and dollop each quarter with the burrata
8. Return the pizza to the oven for a minute just to let the burrata warm and melt slightly
9. Enjoy

Notes

• Based on a pizza recipe from the Truly Madly Pizza by Suzanne Lenzer