Mmm, pizza! I love how you can take a basic crust and top it with just about anything. I made this barbecue pulled pork pizza way back in June for Daren’s birthday (sorry for taking so long to get it out to you guys!) and we really loved it. It was also a great way to use up some pulled pork after a cooked a whole ton of it in the slow cooker (I’m pretty sure Daren still hasn’t recovered from that week-long pork-eating adventure). The tangy barbecue sauce mixed with the tender pork and sweet, almost caramelized onions pair beautifully together – it’s a great way to re-imagine your typical pizza night!
- Thinly sliced sweet onion
- Olive oil
- Your favorite pizza dough, store-bought or homemade
- 1/3 cup of your favorite bbq sauce (we used a sweet onion applewood sauce from Williams Sonoma)
- 1-2 cups pulled pork (use as much or as little as you like!)
- 3 ounces mozzarella, shredded
- Cornmeal, for dusting your work surface
Preheat the oven to 500°F, heating your pizza stone with the oven if using. In a small saute pan, heat 2 teaspoons olive oil over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until the onions are softened and beginning to color slightly, about 8-10 minutes. Set aside.
Sprinkle your shaping surface with cornmeal and transfer your dough onto it. Shape the dough into a 12- to 14-inch round, leaving it slightly bulkier around the edge for the crust. If the dough is too springy and keeps wanting to spring back towards the center, just let it sit for 15 minutes and try again. Brush the edge of the pizza lightly with some olive oil. Spread the barbecue sauce over the crust, then top evenly with pulled pork and sliced onions. Sprinkle with shredded mozzarella. Transfer the pizza to the preheated pizza stone and bake until the cheese is bubbly and the crust is golden-brown, about 8-12 minutes. Serve warm.
For more tips and tricks about baking pizza at home, check out my pizza dough recipe!
Yield: 1 pizza
Source: Straight from Solano’s Kitchen!