It’s been awhile since I’ve done a pizza recipe, which is pretty unusual for someone that thinks the food pyramid should exist entirely of pizza.. I suppose I could make an exception for cupcakes. All indulgences aside, I think we can all agree that at least homemade pizza is typically healthier and much tastier than delivery! I decided to incorporate my favorite pulled pork recipe into a pizza and the result… was quickly devoured! Sweet and savory pork that was marinated in spices and then slow cooked in Sweet Baby Ray’s BBQ Sauce and Sailor Jerry Rum, my classic pizza crust recipe, and fresh veggies come together to make a pizza combination unlike anything you’ve had before!
(makes 1 large pizza)
½ cup + 2 Tbs hot water
¾ tsp olive oil
¾ tsp honey
1 ½ tsp active dry yeast
1 ½ cups all-purpose flour + more for countertop
½ tsp garlic salt
½ tsp dried oregano
Cornmeal for dusting pan
½ cup BBQ sauce (Sweet Baby Ray’s is the best!)
1 cup pulled pork – I used my Spicy Rum Pulled Pork recipe*
2 stalks green onion, diced
1 cup shredded Monterey Jack
¼ shredded red cabbage (optional)
You could also top with a bit of your favorite coleslaw! Find my Mango Habanero Coleslaw recipe here!
*Tattooed Martha Tip: You’ll have quite a bit of leftover pulled pork from my recipe so you can double the pizza dough recipe to make two pizzas, pick up slider buns to have pulled pork sliders later in the week, or put the remaining pork in freezer bags to have at a later date!
Start your pulled pork in the crockpot that morning (cook time is about 6 hours) so it’s ready to go in the evening.
(1.) In a large bowl, stir together hot water, oil, honey, and yeast until honey is dissolved. Let the mixture sit for 10 minutes or until foamy. (2.) Slowly stir in flour, garlic salt, and dried oregano until dough comes together and pulls away from the sides of the bowl. Transfer dough to a clean floured surface and knead for a few minutes. Continue to work more flour in so the dough is not tacky. You’ll know the dough is ready when you can press a thumb into the dough and it bounces back. Lightly coat the bottom and sides of the bowl with olive oil. (3.) Form dough into a ball and place into the bowl, tossing to coat with olive oil. (4.) Cover with plastic wrap and a clean towel and place in a warm spot to rise for 1 hour and 30 minutes. When dough is finished, punch it down to release gas and air bubbles. Form back into a ball and cover again to rise another 20 minutes. During this time, prep your toppings.
Preheat oven to 450 degrees F (232 degrees C).
(5.) When dough is finished, punch it down on a floured surface and roll to the shape of your pan. I like to use a rectangle baking sheet covered with parchment paper, but a regular pizza pan will do just fine as well. Dust pan with cornmeal and carefully transfer dough to pan. (6. & 7.) Spread barbecue sauce evenly across dough, add pulled pork, diced green onion, and then cheese. (8.) Place in the oven to bake for 8-10 minutes or until cheese is melted and bubbly. Remove from the oven and let cool for 1-2 minutes before cutting.
Serve with shredded cabbage or coleslaw on top.