In Which We’re Resourceful

After making all that barbecue pork last week, we found ourselves stuck with an excess of leftovers. Sure, you can make more biscuits or eat it over rice, but no matter how delicious, eventually you just are sort of over eating pounds and pounds of pulled pork. Every. Single. Day.
Luckily, Shawnda of Confections of a Foodie bride had us covered with this recipe for Barbecue Pulled Pork Pizza! Of course, she uses a homemade crust – but for a quick after-work dinner, our Pillsbury pizza crust did just fine. We piled it with toppings:
Pulled pork, onions, and CHEESE.

And then popped it into the oven – again, Shawnda’s got a legit pizza stone, but we just use a baking sheet and it tends to work fine.

Hot out of the oven.

The finishing touch is a scattering of green onion tops, which adds a nice pop of color and freshness.

The finished product.

This was a fully-loaded pizza – saucy and deep and delicious. If you make BBQ pork, this is a guaranteed winner follow-up. Any other ideas for leftover BBQ pork?

Barbecue Pulled Pork Pizza
This pizza is packed with flavor – the barbecue pork and sauce, the crispy onions, the cheesy goodness…I was amazed, in fact, that the crust managed to support it all (Shawnda’s homemade crust probably would have been even better if you had the time). We’re going to have to make pizza more often.
Yield: 1 large pizza or 3 individual pizzas
Time: 1 hour 15 minutes
Ingredients
Your favorite pizza dough (or mine), ready to stretch and bake
Olive oil, for brushing
~1/3 cup barbecue sauce
~1 cup leftover shredded pulled pork
3 oz shredded mozzarella or queso fresco (we used a 50-50 mix)
1 large green onion, thinly sliced, dark green tops reserved for topping
Thinly sliced red onion
Small handful of grated Parmesan
Coarse cornmeal, for dusting surface and peel
Flour, for dusting work surface
Instructions
Place a pizza stone in the top 1/3 of your oven and heat your oven to 550 (500 if your oven doesn’t go that high), letting it hold at temperature for at least 30 minutes. (If you’re not using a pizza stone, just have your baking sheet nearby.)
Dust a pizza peel or your baking sheet with a light dusting of flour and a couple of generous pinches of cornmeal. Gently stretch the pizza dough in to a 12-14 inch round or divide into 3 portions and stretch, for individual-sized pizzas. Brush a ~1-inch border of olive oil around the edge of the pizza dough.
Spread the barbecue sauce over the crust. Sprinkle the dough with pulled pork, followed by mozzarella, white/light green portions of the green onions, red onions, and a sprinkle of Parmesan cheese. Transfer your pizza from the pizza peel to baking stone (or place your baking sheet in the oven).
Bake for 7-9 minutes for a single large pizza (5-7 for individual pizzas), until the dough is blistered, the edges are golden brown and crispy, and the cheese starts to brown.Remove from oven, sprinkle with the sliced dark green onion tops, slice, and serve.
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