BBQ Pulled Pork Pizza
To reduce the prep time to about 10 minutes, use your favorite store-bought pizza
dough—you’ll need about 3/4 pound. To vary the pizza, try it with different cheeses,
or try adding thinly sliced red onion or chopped fresh cilantro.
- 6 ounces cooked pulled pork
- 2 tablespoons water, warm (115 to 120 degrees F)
- 1/2 teaspoon active dry yeast
- 1 2/3 cups flour
- 1/2 cup water, cool (65 to 70 degrees F)
- 1 teaspoon salt
- Olive oil , for the bowl
- 1/4 cup barbecue sauce, purchased or homemade
- 1/2 cup smoked Gouda, OR smoked mozzarella, mozzarella, or Monterey Jack cheese, shredded
- 3 scallions, cut into 1-inch pieces
- To make the pizza dough: In the bowl of a stand mixer, combine the warm water
and yeast and set aside 15 minutes (the mixture might not get foamy).
- Add the flour, cool water, and salt and mix with a dough hook attachment on medium-low
speed for 4 minutes.
- Let rest 5 minutes, then mix on medium speed until the dough is smooth, elastic,
and slightly sticky, about 3 minutes.
- Lightly oil a medium bowl. Transfer the dough to the bowl, turning it to coat
with oil. Cover the bowl with plastic wrap and set aside to rise at room temperature
for 30 minutes.
- Transfer to the refrigerator and chill the dough at least overnight, or up to
- Transfer the dough to a countertop and return it to room temperature, 1 to 2
- To make the pizza: Heat an oven, along with a pizza stone if you have one,
to 500 degrees F.
- On a lightly floured surface, roll or stretch the dough out to a 12- to 14-inch
- Transfer the dough to a pizza pan or a flour- or cornmeal-dusted pizza paddle.
- Top with the barbecue sauce, cheese, pork, and scallions. Transfer the pizza
to the oven and bake until golden and crisp, 10 to 12 minutes.
- Cut into wedges and serve.
Prep Time 45 min | Cook Time 10 min | Serves 3 or 4
Nutritional Information: Calories: 400 calories Protein: 22 grams Fat: 10
grams Sodium: 1090 milligrams Cholesterol: 40 milligrams Saturated Fat: 3 grams
Carbohydrates: 54 grams Fiber: 2 grams
Recipe and photo used with permission from: National Pork Board - porkbeinspired.com