{"id":145612,"date":"2023-04-18T17:16:50","date_gmt":"2023-04-18T17:16:50","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=recipes&p=145612"},"modified":"2025-08-20T13:08:09","modified_gmt":"2025-08-20T13:08:09","slug":"on-deck-pork-belly-and-honey-crisp-apples-pizza","status":"publish","type":"recipes","link":"https:\/\/pizzatoday.com\/recipes\/on-deck-pork-belly-and-honey-crisp-apples-pizza\/145612\/","title":{"rendered":"On Deck: Pork Belly and Honey Crisp Apples Pizza"},"content":{"rendered":"

Get the Pork Belly and Honey Crisp Apples Pizza Recipe<\/h1>\n

Pork and fruit pairing: A Match Made in Heaven<\/h2>\n

Jay Z & Beyonce, peanut butter & jelly, ketchup & mustard, pork & fruit! It just works. Some things are simply made for each other, and I am sure by now you know that I love to mix pork and fruit for pizza toppings. It is an endless and seasonal pairing that you can have so much fun with. Winter, Spring, Summer and Fall, you will always find a perfect pork and fruit pairing.<\/p>\n

\"Chris

Chris Decker, Managing Partner, Metro Pizza, Las Vegas<\/p><\/div>\n

For this month, I am putting together for you the crunchy honey crisp apple that I have pickled in apple cider vinegar. The pickling gives it a punch of acid to accompany its already sweet flavor. The acid also prevents the apple from browning, so this will be an easy item for you to store and use later. Along with this fruit, I added some pork belly. We all love pork belly<\/a>, right?! I slice it into lardons and fry it in a pan. Once browned I transfer the pork belly to a paper towel lined plate to get the excess fat off and to cool.<\/p>\n

Next, what would you pair pork and apples with? I am from the East Coast, so for me it is a delicious cheddar<\/a>. Get the best one you can find. I will give you a hint on great cheddar: it has to be white. Yellow cheddar is for school lunches. I just add a little bit to some whole milk mozzarella so it enhances the richness and does not overwhelm the pizza. Lastly, and sort of the secret assassin of this pizza, is the mustard greens. Tart, some say “hot” as far as flavor, but adding this and its pop of green color to this pizza is what really brings it all together.<\/p>\n

Chris Decker<\/span>\u00a0<\/strong>is managing partner at\u00a0Metro Pizza<\/a>\u00a0in Las Vegas, NV.<\/span>\u00a0\u00a0<\/span>Instagram:<\/b><\/span>\u00a0@everythingbutanchovies<\/span><\/a><\/p>\n

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On Deck: Pork Belly and Honey Crisp Apples Pizza<\/div>\n
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Recipe Type<\/span>: Pizza<\/span><\/div>\n
Author: Pizza Today<\/span><\/div>\n
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Ingredients<\/div>\n