PULLED PORK BBQ PIZZA:

[Roxy]

PULLED PORK BBQ PIZZA:

 

Used bread machine for pizza dough. Can use bbq sauce for chicken wings.

 

Sauce:

 

1 cup apple cider vinegar

1 cup ketchup

1/4 cup packed light brown sugar

1 tablespoon molasses

1 tablespoon yellow mustard

2 teaspoons Worcestershire Sauce

2 teaspoons minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

 

Yellow cornmeal, for sprinkling the baking sheet ,

 

1 recipe Basic Pizza Dough (posted below)

 

2-1/2 cups Pulled Pork

1/2 small onion, thinly sliced

1 green bell pepper, seeded and finely chopped

6-oz.s Shredded Monterey Jack Cheese

6-oz.s Shredded Mozzarella Cheese

 

In a medium saucepan, combine vinegar, ketchup, brown sugar, molasses, yellow mustard, Worcestershire, garlic, salt, red and black peppers. Bring mixture to a simmer, stirring to dissolve the sugar. Allow sauce to simmer for 10 to 15 minutes, or until slightly thickened. Set aside to cool.

 

Place a pizza stone on the lowest rack of the oven and preheat to 500 degrees F.

 

Sprinkle about 2 to 3 tablespoons of yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough on the prepared baker's peel or baking sheet.

 

Spoon 1 cup of the cooled barbecue sauce over the pizza dough, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onion slices and chopped bell pepper. Spread the cheeses evenly over the top. Using a quick flick of the wrist, slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly. Serve with remaining barbecue sauce, if desired.

 

Yield: 1 large 15-inch pizza, serving 4 to 6

 

Basic Pizza Dough

 

1 cup warm water (105 to 115 degrees F)

1 (1/4-ounce) envelope active dry yeast

1 teaspoon honey

2 tablespoons extra-virgin olive oil

3 cups unbleached all-purpose flour

1 teaspoon salt

Yellow cornmeal, for sprinkling the baking sheet

 

In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

 

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.

 

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

 

Variations:

 

Parmesan Pizza Dough:

Substitute 2 3/4 cups unbleached all-purpose flour and 1/2 cup finely grated Parmesan cheese for 3 cups unbleached all-purpose flour. Use a pinch of salt instead of 1 teaspoon. Proceed as directed above.

 

Oregano Pizza Dough:

Stir 2 tablespoons chopped fresh oregano in with the flour and proceed as directed above.

 

Yield: dough for 1 (15-inch) pizza