Directions

• Roasted Garlic Spread:
• Preheat the oven to 400°F.
• Peel all of the outer paper layers off of your head of garlic until you’re left with only the covering on the (still connected) individual cloves of garlic.
• Slice off the top of the head of garlic with a very sharp knife. If your cut doesn’t get all of the cloves, you can use kitchen shears to cut the tops off of the ones you missed.
• Add the head of garlic to a large piece of foil. Drizzle about two teaspoons of olive oil over each head of garlic, wrap the foil around all of the heads, and place the package on the middle rack in the preheated oven.
• Roast the garlic for 60-65 minutes. Your house will smell so good and you’ll start getting so excited about this spread! After roasting, remove the foil wrapped garlic from the oven and allow to cool for about 10-15 minutes.
• With a butter knife, gently remove each roasted clove from its paper casing and add the cloves to the bowl of a food processor . Add the remaining teaspoon of olive oil and 1/2 teaspoon sea salt. Puree the mixture on high speed until evenly combined, creamy, and smooth, about 30 seconds.​
• Chili Caramel Shredded Pork Belly:
• Mix together 1 tablespoon of the sugar and the salt in a small bowl.
• Sprinkle the salt-sugar all over the pork belly.
• Wrap the pork in plastic, transfer to a plate and refrigerate overnight.
• Preheat the oven to 375°F. Rinse the pork and pat dry. Set the pork in a small baking dish, fat-side up, and add 1/2 cup water. Bake for 45 minutes.
• Reduce the oven temperature to 325°F and bake until the meat is very tender, about 45 minutes longer.
• Let the pork cool, and then cover and refrigerate until chilled, at least 2 hours.
• Cook 1/4 cup of the sugar in a saucepan over medium-high heat until it starts to melt, 2 minutes. Swirl the pan and continue to cook over medium heat until it is completely melted, 5 minutes.
• Occasionally wash down the side of the pan to release any sugar crystals using a wet pastry brush. Add the remaining 1/4 cup sugar and cook, swirling, until a richly brown caramel forms, 5 minutes.
• Turn off the heat and pour in 1/3 cup water. Turn the heat to high and cook, stirring, until the caramel is smooth.
• Remove the pan from the heat and stir in the vinegar, cilantro, syrup and chiles. Shred the pork belly and incorporate the chili caramel sauce into it.
• Peppa Pig Pizza:
• Place the pizza stone in the oven. Heat the oven to 500°F.​ Place a piece of parchment paper on the pizza paddle. Spread the dough out onto the parchment paper/pizza paddle until you reach your desired thickness.
• Spread the roasted garlic spread on top of the dough. Top with shredded mozzarella cheese and rosemary.  
• Add the sliced red onions, sweety drop peppers, and pulled pork belly to the pizza
• Slide the pizza and the parchment paper onto the heated pizza stone. When the pizza is about half-way done, you can lift the pizza slightly up and remove the parchment paper and finish cooking the pizza.
• Cook for 6 – 8 minutes until done.​ Serve immediately.​​