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SKU
recipe_455_7056433
BBQ Pork Pizza
Sweet balsamic glaze, a medley of cheeses, arugula, and caramelized onion come together in a pulled-pork pizza made for barbecue lovers. TSTE®Ã‚® Smoked BBQ Rub adds a delicious smoky flavor, while TSTE®Ã‚® Greek Seasoning provides a crispy seasoned crust.
Sweet balsamic glaze, a medley of cheeses, arugula, and caramelized onion come together in a pulled-pork pizza made for barbecue lovers. Smoked BBQ Rub adds a delicious smoky flavor, while Greek Seasoning provides a crispy seasoned crust.
1 oz. Smoked BBQ Rub or Backwoods Hickory Rub
2 Tbsp. Organic Extra Virgin Olive Oil
1 Tbsp. Greek Seasoning
2 Tbsp. Organic Extra Virgin Olive Oil
1 Tbsp. Greek Seasoning
4 lb boneless pork roast (Boston butt or picnic)
BBQ sauce, to taste
1 large onion, thinly sliced
1 tube refrigerated pizza dough (12-inch) or 1 pre-made bakery dough (12-inch)
Corn meal (for sprinkling pizza pan)
Goat cheese, to taste
Arugula, to taste
Grated Parmesan or Romano cheese, to taste
Balsamic glaze, for drizzling
BBQ sauce, to taste
1 large onion, thinly sliced
1 tube refrigerated pizza dough (12-inch) or 1 pre-made bakery dough (12-inch)
Corn meal (for sprinkling pizza pan)
Goat cheese, to taste
Arugula, to taste
Grated Parmesan or Romano cheese, to taste
Balsamic glaze, for drizzling
Prep Time
30 mins.
Total Time
24 hrs
Cook Time
5 hrs 20 mins.
Yield
1 pizza
RUB pork roast liberally with seasoning and place in a large roasting pan. Cover and refrigerate overnight.
REMOVE pork from refrigerator and bring to room temperature. Preheat oven to 300°F. Add about 1/3 cup water to the pan, cover with foil, and roast for approximately five hours—until meat thermometer reads 180°F. Baste with pan liquids several times during the cooking process. Remove from oven and using two forks, pull pork when cool, moistening with BBQ sauce to taste.
REMOVE pizza dough from refrigerator and bring to room temperature. Preheat oven to 400°F (450°F if using bakery dough).
ADD Organic Extra Virgin Olive Oil to a skillet. Sautè onions over medium heat until caramelized. Remove from heat.
SPRINKLE a pizza pan with corn meal to prevent sticking and then the spread pizza dough. Follow with a thin layer of BBQ sauce, pulled pork, caramelized onions, and goat cheese. Bake 11-13 mins. (crust will be slightly golden).
SLICE and drizzle with balsamic glaze before serving.
REMOVE pork from refrigerator and bring to room temperature. Preheat oven to 300°F. Add about 1/3 cup water to the pan, cover with foil, and roast for approximately five hours—until meat thermometer reads 180°F. Baste with pan liquids several times during the cooking process. Remove from oven and using two forks, pull pork when cool, moistening with BBQ sauce to taste.
REMOVE pizza dough from refrigerator and bring to room temperature. Preheat oven to 400°F (450°F if using bakery dough).
ADD Organic Extra Virgin Olive Oil to a skillet. Sautè onions over medium heat until caramelized. Remove from heat.
SPRINKLE a pizza pan with corn meal to prevent sticking and then the spread pizza dough. Follow with a thin layer of BBQ sauce, pulled pork, caramelized onions, and goat cheese. Bake 11-13 mins. (crust will be slightly golden).
SLICE and drizzle with balsamic glaze before serving.
Recipe yields extra pulled pork which makes great pulled pork sandwiches, tacos, or even additional pizzas!
REMOVE from oven. Brush BBQ sauce over the crust and sprinkle with Greek Seasoning. Add arugula and (Parmesan or Romano) cheese, to taste. Bake 3 additional mins., or until arugula is soft and cheese is melted.
REMOVE from oven. Brush BBQ sauce over the crust and sprinkle with Greek Seasoning. Add arugula and (Parmesan or Romano) cheese, to taste. Bake 3 additional mins., or until arugula is soft and cheese is melted.
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