This sweet BBQ sauce pizza is topped with shredded pork, mozzarella and parmesan cheese, and crunchy crescents of red onion.Note: Cook time assumes you're making the pulled pork from scratch rather than using leftovers.
1cuppulled pork(leftover carnitas or agrodolce works well here)
¼cupsouth carolina bbq sauce
½cuplow-moisture mozzarella cheese(grated)
⅛cupthinly sliced red onions
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Small batch pulled pork
Preheat oven to 325°F.
Cut the pork shoulder into several large cubes. Season with salt and pepper. Toss with BBQ sauce to coat. Arrange in small greased glass or ceramic casserole dish or baking dish. Scrape any excess sauce into the dish on top of the pork.
Cover loosely with foil. Cook for three hours total. After 1½ hours (halfway through the cook time) remove the foil and flip the pork pieces in the dish.
When the pork is done, shred with two forks. Transfer to an airtight container until ready to use.This makes about 3 cups pulled pork (you only need 1 cup for the pizza).
Preheat oven to 500°F with baking steel on the top rack of the oven for at least 1 hour before use. Remove pizza dough from fridge to come to room temp on the counter.
Prep your toppings: grate the mozzarella cheese, slice the onion, and shred the pork.
Turn on your oven's broiler function if it has one.
Stretch the pizza dough into a 12-14" round and transfer to a pizza peel dusted with a 50/50 blend of semolina flour and all purpose flour.
Spread the BBQ sauce across the surface of the dough with the back of a spoon, taking care not to tear the dough.
Then, sprinkle on an even layer of the shredded mozzarella cheese, bringing the cheese all the way to the edges of the sauce.
A layer of pulled pork goes down next, followed by the red onions. Use a microplane to grate a fine layer of parmesan cheese over the top.
Give the pizza a shake on the peel to make sure it hasn't stuck. Then, slide it onto the baking steel: Pull the top oven rack out and place the tip of the peel near the back of the baking steel at a low angle. Quickly pull the peel backwards out of the oven, letting the pizza slide off and onto the peel.
Cook the pizza for 2 minutes with the broiler on, then turn the broiler off, rotate the pizza, and cook for an additional 2-3 minutes until crispy and lightly blackened on top.
Use the peel to remove the pizza from the oven, slice into wedges, and serve immediately.
Swap pulled pork for shredded chicken or even sautéed mushrooms for a vegetarian option.