Pulled pork BBQ pizza

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My husband treated me by cooking a pork shoulder yesterday. 18 hours on the propane grill to reach a temp of 200 makes a wonderful treat that we can eat all week. Not only did we buy it for like $10, but we had enough to feed us as well as gift half away. This is perfect! You could really use any pork… grilled, crock pot cooked, deli style, etc.

Crust:

2 1/2 cups white flour

1 teaspoon salt

2 tablespoons olive oil

1 teaspoon white sugar

1 cup 110 degree water

1/2 packet of quick yeast – 1/8 ounce

 

Mix the yeast and sugar into the warm water and let sit for 10 minutes. Once the yeast is frothy, mix all ingredients together. The dough will be sticky. Let it rest about 20-30 minutes.

 

Toppings:

1 cup of shredded cooked pork

1 cup bbq sauce – I mixed 1 part Trader joe siracha bbq, 2 parts Maul’s original, and 3 parts sweet heat from Stubb’s

3 diced green onions

1/2 cup diced yellow onion

1 handful fresh cilantro

1 cup colby jack cheese

1 cup sliced cherry tomatoes

 

Once the dough was ready, I preheated the oven to 475 degrees. I sprinkled corn meal on a baking sheet. A pizza stone works even better but I cannot find mine today. I made 2 pizzas out of the dough. With each portion, I pressed it out on the baking sheet until the bottom portion was very thin and almost breaking. I layered the toppings in this order – sauce, tomatoes, cilantro, pork, onions (both), and finally cheese. This baked for about 15-18 minutes or until the edges were brown.

I immediately transferred it to a wooden cutting board to keep the crust crispy while cooling slightly. It make a really great thin crust pizza! So yummy!

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