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.
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.
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.
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.
