Pork Belly & Sour Cream Flatbread

Pork belly lardons – ’nuff said.

Pork Belly & Sour Cream Flatbread

(makes 2 flatbreads)

2 cups pork belly cut into small cubes
1/2 teaspoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
4 tablespoons sour cream
3 teaspoons chives, chopped
1 package pizza dough
Oil, to grease pan
Flour, to roll out dough

1. In a large skillet over medium heat, cook pork belly in batches so that cubes are distributed evenly in order to brown.  Season each batch with a half teaspoon of salt and pepper.  Add 1/4 teaspoon rosemary to each batch.  Drain well browned pork belly on a paper towel and let cool.

2. Roll out pizza dough into two ovals.  Spread each with 2 tablespoons of sour cream.  Sprinkle each flatbread with 1 teaspoon with chives and half of the pork belly mixture.

3. Bake in a 400 degree F oven for 15-20 minutes or until dough is cooked.

4. Let cool for a minute before slicing into 6 pieces and garnishing with remaining chives.

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