BBQ Pulled Pork Pizza
May 06, 2013 in pork, main dishes, pizza. Read the original on: Simple Gourmet Cooking
The beauty of having leftovers is not only having something on hand for a quick dinner, but also being able to create something new. When we have leftovers, I am often a "purist"-I like to eat the leftovers the same way they were originally served. Â Sometimes though, I like to change things up so it's not like eating the same thing over and over again.
My favorite crockpot pulled pork always makes a ton of servings, and Matt and I happily eat the leftovers as sandwiches or just with some sides.  To change things up a bit, I decided to make a pulled pork pizza.  We are big fans of BBQ chicken pizza  and I figured it would be somewhat similar to that.  I was right-it was one of the best pizzas we've had in awhile! The smokiness from the pulled pork is enhanced by the cooked peppers and onions, and the cheese complements the flavors and textures of the shredded pork and vegetables really nicely.  If you have leftover pulled pork (or shredded chicken), I would definitely try this recipe!
BBQ Pulled Pork Pizza
1 recipe pizza dough
1 tablespoon olive oil, plus more for brushing along crust
1/2 onion, sliced
1 bell pepper (any color), seeded and chopped
1 cup barbecue sauce (more or less depending on size of pizza and preference)
1 tablespoon olive oil, plus more for brushing along crust
1/2 onion, sliced
1 bell pepper (any color), seeded and chopped
1 cup barbecue sauce (more or less depending on size of pizza and preference)
2 cups pulled pork
Any combination of mozzarella, cheddar and/or Monterey jack cheeses, shredded
If using a pizza stone, place it on the lowest rack of the oven and preheat to 500 degrees F (or as hot as your oven can get-just make sure it's clean!).
Meanwhile, heat olive oil in a frying or saute pan, heat olive oil. Add onions and pepper and saute until softened. Set aside to cool.
Place the rolled out pizza dough on a pizza peel or parchment paper.
Spread 1 cup of the barbecue sauce over the pizza dough, leaving about 3/4-inch of dough uncovered around the edge for the crust. Add the pulled pork over the sauce, then top with the peppers and onions. Â Sprinkle the cheese evenly over the top. Brush olive oil along crust. 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.
Source: Inspired by Emeril Lagasse
Any combination of mozzarella, cheddar and/or Monterey jack cheeses, shredded
If using a pizza stone, place it on the lowest rack of the oven and preheat to 500 degrees F (or as hot as your oven can get-just make sure it's clean!).
Meanwhile, heat olive oil in a frying or saute pan, heat olive oil. Add onions and pepper and saute until softened. Set aside to cool.
Place the rolled out pizza dough on a pizza peel or parchment paper.
Spread 1 cup of the barbecue sauce over the pizza dough, leaving about 3/4-inch of dough uncovered around the edge for the crust. Add the pulled pork over the sauce, then top with the peppers and onions. Â Sprinkle the cheese evenly over the top. Brush olive oil along crust. 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.
Source: Inspired by Emeril Lagasse
Read the original on: Simple Gourmet Cooking
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