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Pork Belly
Cacio e Pepe Pizza

By Chef Andrew Hunter



2 Lypid™ Plant-Based Smoked Pork Belly Slices, cut in “lardons”

2 Tbsp Oil (olive, vegetable or olive-canola blend) 

1 - 9” Pizza crust, ready-to-bake

¼ Cup Crushed ice

¾ Cup Grated Parmesan (regular or vegan)

1 tsp Freshly ground black pepper


1. Cut each Lypid™ Plant-Based Smoked Pork Belly Slice crosswise into 6 – ½” strips.

2. Place on a hot griddle set between 450 °F to 500 °F and drizzle with oil.

3. Brown the lardons for 1 minute, turnover and brown for another minute. Cook lardons to a deep golden color.

4. Place ready-to-bake pizza crust and sprinkle with crushed ice.

5. Bake at minimum 500 °F until ice is melted and the crust is golden brown.

6. Scatter Parmesan evenly across pizza and top with cooked lardons.

7. Bake pizza for another 90 seconds.

8. Sprinkle black pepper across the top.

9. Roll pizza cutter across pizza to slice into 6 even pieces.

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