This is what I call a masterpiece! BBQ Pulled Pork in a pizza; especially since pizza is my favorite food of all time. You can do anything with a pizza with any kind of toppings. Here we used leftover pulled pork and homemade BBQ sauce to make this pizza. It was so good. It was my first attempt at grilling a pizza and it failed. Only because the BBQ ran out of propane and smoked a lot while it was cooking for the short time that it did. It was finished in the oven on the pizza stone. But, it was still yummy!
First, I made a basic pizza dough (any favorite dough will do, my recipe is as follows after the picture). Nothing fancy as I did not want it to overpower everything on the pizza.
Basic Pizza Dough:
3 1/4 cups flour
1 packet of active dry yeast
1/4 tsp salt
1 cup warm water (about 120-130 degrees)
2 Tbsp olive oil
In a bowl, mix together 1 1/2 cups flour, yeast, and salt. Add water and oil. Beat with electric mixer on low until all incorporated. Add flour 1/2 cup at a time and beat with dough hooks until as much of the flour is incorporated and a dough is formed. Turn out onto lightly floured surface and knead in any extra flour remaining until you get an elastic consistency, keeping surface floured while kneading so it doesn't stick. Put into a greased bowl and let rise with a kitchen towel over the top until double. Punch down and divide in half. Let rest 10 minutes. Form your pizza crust. Bake for about 5 minutes at 400 degrees so it does not rise anymore. At this point, the other crust can be packaged to be frozen for use later if needed. It is always good to have pizza crust on hand.
The toppings I used for this BBQ Pulled Pork Pizza is:
- fresh pineapple
- black olives
- fresh chopped spinach
- 3 cheeses (mozzarella, cheddar, and parmesan)
First, put on some BBQ sauce on the crust, as thick or thin as you want. It just depends on how saucy you want your sauce. Click here for my favorite BBQ sauce recipe
Then, you spread on the leftover BBQ pulled pork over the sauce. You can make this as thick or as thin as you want. It also depends on how much leftover you have, in this case, we had a lot of leftover because it was a large pork shoulder roast.
Next, I put on the fresh pineapple and black olives...
Then, it was a thin layer of mozzarella cheese and the chopped spinach...
And then, the rest of the cheese with the parmesan on the very top.
So now that the pizza is built, it is time for the grill (or so I thought) I preheated the grill outside. I put the pizza on the pizza stone (since I was told that it was good to use the pizza stone if I did not want the whole bottom charred, which I didn't since I am not that fond of charred bread products) and took it outside and put it on the grill.
However, just about 5 minutes into the cooking... all the flames went out and it was smoking so badly, I thought I was just going to turn it off anyway and bring it into the house. But it helped that the grill also ran out of propane. Just my luck! I cleaned the grill really good too before putting on the pizza which led me to believe that it was below the grill that needed the cleaning. So, to make a long story short... I finished the pizza in the oven in the house. I baked it at 400 degrees for another 10 minutes and it was done and so yummy! Although the crust was a little crispier than I would have liked, but it was still good! Check this out...
And finally this one...
It was so good! We ate the whole thing! Just me and the kids... dang, we must have been hungry.. I will have to make this again when Cooking Dad is home, he was out on the road, I almost felt guilty of eating all of it. Almost. But, not quite. Now it is your turn, go and make the best grilled pizza you can but remember this: Make sure your grill is clean inside and out, and that it has propane!
Crunchy Dijon Cod
7 hours ago