Serves 3-4 humans


1 lb pasture-raised ground pork
1/2 tablespoon dried oregano
1/2 teaspoon coarse ground sea salt
1 organic egg, beaten
6oz tomato paste
1/2 cup onion, minced
2 garlic cloves, minced
cherry tomatoes, sliced
fresh basil


Preheat the oven to 375F.
In a medium-sized mixing bowl add ground pork, dried oregano, sea salt and egg.
Using both hands, or a large spoon, dig in and mix together.
Lay a piece of parchment paper across a pizza stone (or a 10×15 rimmed baking sheet).
Pour the pork mixture onto the parchment paper and use your hands to flatten the meat as thin as possible.
Wrap a wooden rolling pin with parchment paper and roll the pork to an even height, avoiding tearing.
If you want to go the extra mile and really make it look perfect, use a butter knife to trim any excess meat around the edges so the circle is presentable.
Press the excess meat into the center of the prepared circle and smooth out again with the knife and/or rolling pin.
Bake pork in the oven for 10 minutes. Note: This meat crust will shrink once cooked.
Carefully remove from the oven. Use paper towels to pat the excess fat drippings then flip the pork over, using the parchment to help.
Discard parchment and pat the drippings on the reverse side.
Bake for another 5-7 minutes.
Remove the pork crust from the oven and let rest 5-10 minutes as you prepare your toppings.
Smear tomato paste to coat pork in a thin layer, leaving a rim around the edge.
Sprinkle onion, garlic and garnish with sliced tomatoes and sea salt to taste.
Transfer pizza back to the oven and bake for 7-10 minutes.
Remove from oven, top with fresh basil and serve.