Tuesday, January 08, 2013

Pizza—Tuesdays With Dorie—BBQ Pulled Pork Pizza

BBQ Pulled Pork Pizza--TWD 1-7-13

BBQ Pulled Pork Pizza

Tuesdays With Dorie!  Happy to be back.  Feel like it’s been a while.  I missed the last one, which was a great looking braided bread, Finnish Pulla.  Just wasn’t able to get it done, but it seems like a great one to make sometime.  Today we got to make pizza!  Mind you, it was supposed to be pizza with onion confit—which just saying almost makes me cringe.  For those that don’t know—I hate onions.  Oh, I’ve tried my whole life to like them.  I just don’t.  So, pizza—yes, onion confit—NO!  I’m glad the recipe said after making the dough to put the onion confit on top OR any other toppings you choose.  Whew.  (As if I wouldn’t have made the pizza with something else anyway. ;)

We made some BBQ pulled pork in the slow cooker recently and after having company over and eating lots of sandwiches, I decided to use the rest of it on a pizza.  BBQ pizza is a big hit at our house, but we usually make it with chicken.  The pork worked perfectly.  Even Sam, age 5, exclaimed that this was his favorite pizza!  Kevin said the crust was good.  (I didn’t actually have any, trying to eat healthier things, but a whole baking sheet of pizza was almost devoured and Kevin has just the right amount of leftovers for lunch tomorrow. 

I’m glad I made the pizza dough for Tuesdays With Dorie.  It turned out quite simple as long as you give your dough the three hours it needs.  After making a sponge for the dough and letting it rise for an hour and a half, you just add the rest of the flour and some salt and let the mixer knead it.  Then it just does another stint of rising and is perfectly ready to go for any pizza of your choice.

TWD--Pizza Dough 1-7-13

Pizza Dough ready to roll

After the dough was ready, I decided to roll it out and fit it on a 10 x 15 inch baking sheet and just make one big pizza.  We often make individual ones here where the boys get to decide what to put on them.  I spread some BBQ sauce over the dough, added the pulled pork, which was probably about three cupsful. I sprinkled on some chopped red pepper.  Then I added about a cup of shredded mozzarella (that was all I had at the time) and about 2 cups of shredded sharp cheddar cheese.

BBQ Pulled Pork Pizza Ready for the oven

The pizza baked at 425 degrees F for about 17 minutes, give or take—I started with 12 minutes and baked it a few more, but didn’t keep track.

BBQ Pulled Pork Pizza 3

I served the pizza with some salad and everyone seemed happy.  Have you ever made a pizza with BBQ sauce?

If you want the recipe for the pizza dough (and the onion confit), which was contributed in Baking With Julia by Steve Sullivan.  You can check out everyone else’s pizza at Tuesdays With Dorie.  If you want the recipe, our host for this week is Paul from The Boy Can Bake.

15 comments:

Leslie said...

Ohhhh thats ONE LOADED pizza!!!! I love it!

Sue @ Cakeballs, cookies and more said...

oh my gosh that looks so good!

Twila said...

I have made pizza with BBQ sauce, but like you, usually use chicken. I dice it up and fry it with a BBQ seasoning that I have. I usually throw on diced peppers if I have them, and yes, onions! At least on half, because some people here don't like them either!

Amber Larson-Bloomer said...

Holy shmoley! Pulled pork is a GENIUS idea! Looks so good! :)

Paula @ Vintage Kitchen said...

I definitely would love to stop by your house and have a slice of this pizza, or two!

Sara said...

I think this is the pizza my husband would have preferred! We don't like onions either, so we skipped that too - but this crust was a keeper for us! I've never done BBQ sauce on a pizza before, but it's something I've wanted to try. It certainly looks delicious!

Cheese with Noodles said...

Yum yum! I clicked your link from the TWD blog because you wrote that you made BBQ Pork Pizza. Tonight's dinner will be this pizza crust as well, and I feel the same way as you about the onion confit and had already decided to go with BBQ Chicken Pizza, so of course I had to check out your post! It looks great. I'll bet the red peppers were really yummy.

Have Apron....Will Bake said...

Great looking pizza! Glad you still tried it. I did the onion confit pizza the first night and then the second night I did bbq chicken pizza with the rest of the confit. I love a bbq pizza!

Veronica Miller said...

Homemade pizza is the best, and yours looks incredible, even without the onion confit. :)

twodogsinthekitchen said...

That pizza looks so delicious!! Pulled pork is a favorite of mine :)

Maureen | Orgasmic Chef said...

What a beautiful pizza. I'm tempted to say, "that one's mine, get your own" LOL I've never made one with pulled pork but if this is how it would look, I want one.

Lizzy Do said...

Gosh, I wish I was more inventive! Your pizza looks amazing! I did a pissaladiere from Dorie which was basically an onion pizza with olives and anchovies...and it went over like a lead balloon. I just had to pass this week...

Margaret said...

Love how big and full your pizza is. I made the onions and used only 1/3 of the confit just for me. The dough made it all worthwhile.

Peggy G. said...

This pizza looks awesome! Great way to use up leftover pulled pork!

Cher Rockwell said...

BBQ pulled pork sounds like a great idea to me! Very cool