BBQ Pulled Pork Pizza



This bbq pulled pork pizza is perfect for entertaining friends or for the family. The two pizzas are easily enough for 4 adults. Feel free to substitute or add any ingredients you want. This will make a perfect pizza every time!

-Tyler

Prep Time: 20-30 Minutes
Cook Time: 4-6 Hours
Servings: 4-5

Ingredients

Dough

• 1 package dry active yeast
• 1 tsp sugar
• 1 cup tepid water
• 1 tbs salt
• 2 tbs extra-virgin olive oil
• 3 cups all-purpose flour (unbleached)

Pork

• 1-2 lbs boneless pork loin roast
• 1/2  bottle of your favorite dark beer
• 3-4 cloves of garlic
• 3 tbs barbecue sauce
• salt and pepper

Toppings

• 1/2 cup barbecue sauce
• thinly sliced red onion
• cilantro
• 6 oz queso fresco cheese
• 1 lime

To make the dough gently mix together the water, sugar and yeast and let sit until the yeast activates, about 5-10 minutes. Using a stand mixer add the oil and salt. Mix on low using a dough hook. Slowly add the flour until the mixture starts to form a ball. Turn the mixer to a medium speed and knead the dough. Stop mixing periodically and clean the dough off of the hook at the same time checking the dough for consistency. You want to dough to soft and pliable but not sticky. Add more flour a little at a time if it is too sticky and water if its too dry. Once the dough is completely incorporated and leaves the sides of the bowl clean transfer to a glass bowl lined with olive oil and coat the dough. Cover with plastic wrap and let sit in a warm place until the dough doubles in size (1-2 hours).

To make the pork generously salt and pepper the meat. Rub the fat side of the meat with the barbecue sauce. Place the meat fat side up in a slow cooker. Pour the beer around the meat. Smash the cloves of garlic and place in the beer. Set the cooker on low for 5-6 hours or until the temperature of the meat is between 160°F-170°F. Let rest for 5-10 minutes then shred.

Preheat an oven and pizza stone to 500°F or as hot as your oven will go. Flour a pizza peel and roll out half of your dough to around 1/4". Fold over 1/4-1/2" of the outside of the dough to create a "crust." Loosen the pizza on the peel by shaking the peel. If the pizza does not come loose add more flour under the dough. The pizza should slide easily. Using the back of a spoon spread 1/2 the barbecue sauce over the pizza reserving a little to drizzle after baking. Place half the cheese and onion on top of the sauce. Lastly, place the pulled pork on top. Use enough to cover the pizza (it will be less the half of the total roast). Slide the pizza into the oven and bake for 9-10 minutes or until the dough is brown and the sauce is bubbly. Remove with you pizza peel and let stand for 2-3 minutes or until the sauce is cool enough to eat. Top with chopped cilantro and the juice of half a lime. Repeat with the second half of the ingredients. Enjoy!