*For the mustard greens: 1 head, rinsed and dried. Cut around thick stalk and discard. Chop leafy greens into ribbons.
*For the Pizza
8-10 ounce dough ball
2 ounces whole milk mozzarella
2 ounces cheddar
Instructions
Peel and quarter the apples, then dice to desired size. I did about a ¼-inch dice — not too big, not too small. Just enough to bite into and know that they are there.
Add the apples to a container and set aside.
While you are dicing the apples, add the vinegar, water, sugar and salt to a sauté pan and bring to a boil, stirring to make sure the sugar and salt dissolve in the solution.
When the liquid comes to a rapid boil, pour it over the diced apples and let cool in the refrigerator, uncovered.
When they are finally cool, wrap and set aside in the refrigerator for later. They will last for up to a week.
For the pork belly lardons, I slice them into thick matchsticks and add to a pan on medium-high heat and cook evenly.
Let cool on a towel lined plate.
In that same pan add the chopped mustard greens and cook in the pork fat.
Salt and pepper, to taste. I tend to go heavy with pepper on this as the pork fat is already salty.
For the pizza, use an 8-10 ounce dough ball and stretch to desired size.
Top with 2 ounces of whole milk mozzarella and 2 ounces of cheddar.
Next, top with the sautéed greens and pork.
Bake at 550 F for 8-10 minutes until your desired bake is achieved.
Let cool, slice and then add the drained pickled apples.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/on-deck-pork-belly-and-honey-crisp-apples-pizza