Pulled Pork Pizza

Recipe Information

- Prep Time: 10 mins
- Cook Time: 12-15 min
- Servings: 3-5

Description

Re-purpose leftover BBQ pulled pork to make a delicious BBQ pulled pork pizza topped with some of my favorite things like BBQ sauce, fresh pineapple, and jalapeños! Along with the usual onions and lots of melty cheese, this pulled pork pizza recipe is the perfect way to use leftover pulled pork!

Ingredients

**Dough**
- 3 cups warm water
- 1 Tablespoon active dry yeast
- 1 Tablespoon salt
- 4 cups all-purpose flour
- 2 1/2 cups bread flour

**BBQ Sauce**
- 1 1/2 cups sweet BBQ sauce
- 2/3 cups apple butter
- 1-2 Chipotle peppers in adobo sauce + 1 Tablespoon of adobo sauce

**Pizza**
- 2 cups leftover pulled pork
- 1/2-1 cup BBQ Sauce
- 1/2 pineapple, cut into chunks
- 1/2 medium red onion, sliced
- 1-2 fresh jalapeños or pickled jalapeños, sliced
- 1 cup Monterey Jack cheese, shredded
 
**All Ingredients**
- 3 cups warm water
- 1 Tablespoon active dry yeast
- 1 Tablespoon salt
- 4 cups all-purpose flour
- 2 1/2 cups bread flour
- 2 cups leftover pulled pork
- 1/2-1 cup BBQ Sauce
- 1/2 pineapple, cut into chunks
- 1/2 medium red onion, sliced
- 1-2 fresh jalapeños or pickled jalapeños, sliced
- 1 cup Monterey Jack cheese, shredded
- 1 1/2 cups sweet BBQ sauce
- 2/3 cups apple butter
- 1-2 Chipotle peppers in adobo sauce plus 1 Tablespoon of adobo sauce

Instructions

Step 1: Blend ingredients in a blender or food processor. You can add more peppers or adobo sauce if you like more heat. Set aside.

**Dough**

Step 1: Start with a large, clean bowl to make and hold the dough in.

Step 2: Measure 3 cups of warm water into the bowl; add yeast, salt, and flour.

Step 3: Mix until all the flour is moist. The dough should be firm but slightly sticky.

Step 4: Let this rise until doubled, about 1 hour.

Step 5: The dough is ready to shape into dough balls or put in the fridge until ready to use. Scrape the dough out of the bucket or bowl, using a bread scraper, and shape into 6 dough balls, each the size of a large orange.

Step 6: Let them rise at room temperature for 30 minutes if not chilled and about 2 hours if chilled.

NOTE: The bread flour in the recipe is required to be able to stretch your dough very thin. You will find that a rolling pin will not be necessary. The dough should also be wetter than normal dough so that your pizza crust will have the air pockets of true artisan bread; you should have a small bowl of flour nearby to help you handle the sticky dough. Form the crust.

**Pizza**

Step 1: Preheat Artisan pizza oven accessory to high.

Step 2: Prepare a pizza peel with flour and stretch a dough ball out to a 12-14-inch circle, using your hands.

Step 3: Place on the pizza peel and top with a thin layer of BBQ sauce, 1/2 the shredded cheese, pulled pork, pineapple, onions, and jalapeños. Top with the remaining cheese.

Step 4: Shake your pizza peel quickly back and forth to make sure your pizza is loose and moving. If it isn't moving, you will need to carefully put a bit of flour around the edges and continue shaking it and stretching the edges a bit to get it loose.

Step 5: Lay your pizza onto the preheated pizza pan or stone by shaking the pizza from the peel with small, quick jerks.

Step 6: Bake pizza in pellet grill for 12-15 minutes at 400-500°F.

Step 7: Remove. Slice. Serve!

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