Char Siu Pork Pizza

Mix together all of the ingredients for the char siu marinade, and set some aside for the pizza base later.

Add the pork, coat well, and leave in the fridge to marinade for at least four hours.

For the dough, combine the water and yeast, and leave to sit for 10 minutes. Combine the flour and salt, then add half of the flour mix to the activated yeast. Mix with a wooden spoon, then gradually add the rest of the flour. Once a shaggy dough forms, tip it out onto the side

Knead for 5-10 minutes, grabbing the dough from the bottom and dropping it down onto the surface, pulling back and folding it over on itself. Repeat this until its no longer sticky, and forms a nice soft ball.

Divide into 6, then leave to prove for 2-3 hours.

Meanwhile, remove the pork from the fridge and place on a baking sheet. Preheat the oven to 175 C.

Pop into the oven for an hour, flipping half way, brushing with any excess marinade throughout.

Combine the spring onions, cucumber, ginger, sesame oil, rice vinegar, vegetable oil, and salt.

Shape one of the dough balls into a pizza base. Add a splash of oil to the bottom of a skillet, get it hot, then add the dough. Once it starts bubbling, turn off the heat, and add sauce and cheese

Pop into under the grill, just long enough for the cheese to melt and the dough to brown. Slice up the pork, place on top, and finish with the spring onion salsa. Enjoy!