It started with learning a method for easy artisan bread and then discovering that the dough was also perfect for making pizza. Add to that a great method for cooking the pizza to perfection and I have been absolutely crazy about making pizza! I could seriously make one of these pizzas everyday……ok, maybe not everyday, but often, very often.
I’ve been experimenting with different kinds of pizza and last night I came up with a combo that was especially tasty. I made a BBQ pulled pork pizza, which was great because it put to use some of the slow cooker pulled pork that I had made not too long ago. I already had dough in the refrigerator (to see my method for making bread/pizza dough click here), so this was a really quick dinner to put together. Basically, I had to roll out the dough, chop a couple of things and then top the pizza, easy, right?
BBQ Pulled Pork Pizza
- 1 lb ball pizza dough
- about 1/4 red onion, sliced
- 2 tbsp parsley or cilantro, chopped (I used parsley because that’s all I had. I think cilantro would be better)
- about 1/4 cup pulled pork
- about 1/3 cup of your favorite bbq sauce, divided
- 1 cup (total) shredded cheddar and jack cheese.
Place pizza stone in oven on center rack and pre-heat oven to 500 or 550 degrees (however hot your oven goes).
Chop parlsey or cilantro and slice onion. Set aside. Toss pork with about 2 tbsp of bbq sauce, just enough to coat, you don’t want it to be too saucy.
Roll pizza dough out to about a 14-15 inch circle.
Carefully transfer dough to a pizza peel generously coated with corn meal. Now it’s time to top the pizza. Start out by spreading a thin layer of bbq sauce on the crust, then add the pork, onion and cheese.
Transfer pizza to pizza stone and bake for 8-10 minutes, making sure that you check it at 8 minutes. Once pizza is done, top with parsley or cilantro and serve immediately.
Shared at Mandy’s Recipe Box on 2/07/12.
Shared at Chef in Training on 2/07/12.
Shared at Food Corner on 2/07/12.
Shared at Newlyweds Blog on 2/08/12.
Shared at It’s a Keeper on 2/09/12.
Shared at Miz Helen’s Country Cottage on 2/09/12.