Spit-Roasted Chinatown Suckling Pig Pizza

This pizza has a fully cooked crust with the already-cooked pig added for the last three minutes of cooking, just to heat it up. Or top the hot cooked crust with the already hot pork.

In Manila, this pizza was easy since a perfect boned and cooked 5-pound pig was just a telephone call away. No longer in Manila, I buy the delicious roasted pork sold in Chinatown delis.

Ingredients

Method

Put a sheet pan or pizza stone in the oven and preheat to 500 degrees.

Divide the dough into four equal pieces. Roll each piece into a 6-inch circle. Stretch each circle another 2 inches by turning and pulling it round and round in your hands. The edge should be slightly thicker than the center.

Dust one side of the pizza with the cornmeal, brush the other with olive oil, and put on the pizza stone (cornmeal side down) in the oven for 8 minutes. Take out and cover with the chopped pork. Put back in the oven for 3 minutes.

Toss the cilantro, the lime juice, and sesame oil together.

Sprinkle the pizza with some of the salt, and put the cilantro salad on top.

Serve with the dipping sauce on the side.

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