This is the recipe we make most often with our ‘mother recipe’ of Slow Cooker Pulled Pork. Everyone loves it, nobody goes hungry AND if you use part skim mozza, it’s about as healthy as pizza can get – it’s no worse calorie and fat wise than a ham and cheese sandwich but watch out, it’s hard not to eat and eat and eat and eat and then wake up at midnight and scarf a cold piece from the fridge. Enjoy!
BBQ Pulled Pork Pizza
- 1 1/2 cups warm water
- 4 cups flour
- 2 tbsn olive oil
- 1tsp granulated garlic
- 1tsp sugar
- 2tsp salt
- 2 1/4 tsp yeast (quick rise or bread machine)
- bbq sauce
- pizza sauce
- left over Slow Cooker Pulled Pork (you’ll need about a cup and a half but you can make a little go a long way – or pile it on if you have lots left)
- 1 red onion sliced thin
- 1 can pineapple tidbits
- (about 3 cups) Part Skim shredded mozzarella
Place all dough ingredients into your bread maker and run the pizza dough setting. If making by hand, just mix well and knead for about 10-15 min until dough is smooth. Let dough rise until doubled in size. Remove dough from breadmaker and deflate. Cut into two pieces and form into balls. Let rest/rise on your counter under a wet towel (or in an oiled bowl) for at least a 1/2 hour. Once dough has rested shape it into an oblong shape that fits onto a cookie sheet. I always flour my cookie sheet first so it doesn’t stick. I find a cookie sheet works much better than a tinfoil pizza pan. Set dough aside while you get your toppings ready and preheat your oven to 425.
Top your pizza dough with a 50/50 mix of pizza sauce and bbq sauce or mix to your liking. Spread pork, the onion, then pineapple over pizza. Brush crust with a touch of olive oil (optional) Top with shredded cheese and bake for 15 min until edge of crust and cheese start to brown. Let cool for 3 min before slicing.
Makes 2 large pizzas (serves 6-8)
Prep time 1.5 hours
cook time 15 min