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BBQ Pulled Pork Pizza
Courtesy of National Pork Board
Servings: 3
Prep Time: 45 Min.
Cook Time: 10 Min.
Chill Time: Overnight
What you need:
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+ 6 oz. cooked pulled pork
+ 2 Tbsp. water, warm (115-120°F)
+ 1/2 tsp. active dry yeast
+ 1 2/3 c. flour
+ 1/2 c. water, cool (65-70°F)
+ 1 tsp.salt
+ olive oil for the bowl
+ 1/4 c. barbecue sauce, purchased or homemade
+ 1/2 c. smoked Gouda, OR smoked mozzarella, mozzarella, or Monterey Jack cheese, shredded
+ 3 scallions, cut into 1-in. pieces
What to do:
1. To make the pizza dough: In the bowl of a stand mixer, combine the warm water and yeast and set aside 15 min. (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 min. Let rest 5 min. then mix on medium speed until the dough is
smooth, elastic, and slightly sticky, about 3 min.
2. 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 min.
3. Transfer to the refrigerator and chill the dough at least overnight, or up to 2 days.
4. Transfer the dough to a countertop and return it to room temperature, 1-2 hr.

To make the pizza:
1. Preheat an oven, along with a pizza stone if you have one, to 500°F.
2. On a lightly floured surface, roll or stretch the dough out to a 12-14-in. round. Transfer the dough to a pizza pan or a flour-or-cornmeal -dusted pizza paddle.
3. Top with the barbecue sauce, cheese, pork, and scallions. Transfer the pizza to the oven and bake until golden and crisp, 10-12 min.
4. Cut into wedges and serve.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeinspired.com
Nutritional information:
Calories: 400;   Total Fat: 10g;   Saturated Fat: 3g;   Cholesterol: 40mg;   Total Carbs: 54g;   Fiber: 2g;   Protein: 22g;   Sodium: 1090mg;