BBQ Pulled Pork Pizza
Author: Pork Be Inspired
Recipe Type: Entree
- 6 ounces cooked pulled pork
- 2 tablespoons warm water (115 to 120 degrees F)
- ½ teaspoon active-dry yeast
- 1⅔ cups all-purpose flour
- ½ cup cool water (65 to 70 degrees F)
- 1 teaspoon salt
- Olive oil for the bowl
- ¼ cup of your favorite store-bought or homemade barbecue sauce
- ½ cup shredded smoked Gouda, smoked mozzarella, mozzarella, or Monterey Jack cheese
- 3 scallions, cut into 1-inch pieces
- To make the pizza dough: In the bowl of a stand mixer, combine the warm water and yeast and set aside 15 minutes (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 minutes. Let rest 5 minutes, then mix on medium speed until the dough is smooth, elastic, and slightly sticky, about 3 minutes.
- 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 minutes.
- Transfer to the refrigerator and chill the dough at least overnight, or up to 2 days.
- Transfer the dough to a countertop and return it to room temperature, 1 to 2 hours.
- To make the pizza: Preheat an oven, along with a pizza stone if you have one, to 500 degrees F.
- On a lightly floured surface, roll or stretch the dough out to a 12- to 14-inch round. Transfer the dough to a pizza pan or a flour- or cornmeal-dusted pizza paddle. Top with the barbecue sauce, cheese, pork, and scallions.
- Transfer the pizza to the oven and bake until golden and crisp, 10 to 12 minutes.
- Cut into wedges and serve.
Serving Suggestions To reduce the prep time to about 10 minutes, use your favorite store-bought pizza dough—you’ll need about ¾ pound. To vary the pizza, try it with different cheeses, or try adding thinly sliced red onion or chopped fresh cilantro.