Ingredients
From TSTE®
1 oz TSTE® Smoked BBQ Rub or TSTE® Backwoods Hickory Rub
2 TBS TSTE® Organic Extra Virgin Olive Oil
1 TBS TSTE® Greek Seasoning
From The Grocer
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
Preparation
RUB pork roast liberally with TSTE® 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 TSTE® Organic Extra Virgin Olive Oil to a skillet. Sauté 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).
*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 TSTE® Greek Seasoning. Add arugula and (Parmesan or Romano) cheese, to taste. Bake 3 additional mins, or until arugula is soft and cheese is melted.
SLICE and drizzle with balsamic glaze before serving.
Yield: 1 pizza
Total Time: 24 hrs
Prep: 30 mins
Cook: 5 hrs 20 mins
