BBQ pulled pork pizza

 There are lots of things you can do with leftover pulled pork. One of the main reasons in my mind to make pulled pork at all, is so you can use leftovers on pizza.

The key to a great pizza dough, is to use bread flour. Bread flour gives you the nice air bubbles and crispiness that you want in a good pizza crust... you just can't get that with any other kind of flour.

This is my go to pizza dough recipe, it never fails and it's quick to rise. It's great for camp cooking too.
  • 1 1/2 cups warm water
  • 2 1/4 teaspoons of active dry yeast
  • 3 1/2 cups bread flour
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar
Put your water in a mixing bowl and sprinkle your yeast over the warm water. Leave it to get foamy, about five to ten minutes. Then mix in your olive oil, salt, and sugar. Start mixing in your bread flour, I do this all at one time, stir it up and then just dump the entire bowl onto a lightly floured counter and start kneading until it's smooth and elastic. 

Once your dough is smooth and elastic, put it a large clean bowl that you have put a teeny bit of olive oil in. Roll you dough ball around in the oil and then cover with a towel and let rise for an hour. 

Cover your pizza pan with cornmeal (this is one of my favorite ways to get a good crust) and then roll your dough out to your desired thickness or thinness and place it on your pizza pan. 

For my pulled pork pizza, I put about 2 tbs of BBQ sauce down on the pizza dough and spread it around - I like it very thin, not a lot of sauce. On top of that I put a ton of sliced mushrooms, diced Poblano peppers, onions, and pineapple... you can of course use whatever else you'd like to. Put all your leftover pulled pork on top and I like to use mozzarella and Queso Fresco for cheeses. 

Bake your pizza at 425 degrees F for 25 minutes.

It's always important to try not to eat the whole thing. 


Alla said…
Oh my goodness! Does that ever sound yummy!!
we had pizza on friday

it was the usual, pepperoni, ham, sausage.....

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