Barbecued Pulled Pork Pizza
Makes two 12-inch pizzas Leftover pulled pork can be used to make a very tasty and unique pizza. A little pork (about 1 1/2 cups) is enough for 4 to 5 portions. Using a charcoal grill will give your pizza a wood-fired flavor and character. To use this method, ignite about 3 pounds of charcoal…

CIA FOODIES

Barbecued Pulled Pork Pizza

Makes two 12-inch pizzas Leftover pulled pork can be used to make a very tasty and unique pizza. A little pork (about 1 1/2 cups) is enough for 4 to 5 portions. Using a charcoal grill will give your pizza a wood-fired flavor and character. To use this method, ignite about 3 pounds of charcoal and let it burn in a pile in the grill. When the coals are mostly white hot, spread them out around the circumference of the grill and place the rack back in the grill. Place the pizza stone onto the rack, and cover with all vents open. Let the grill preheat to 500°F, then follow the same process as described in the recipe.

Ingredients

Semolina Pizza Dough
  • 3 1/2 cups bread flour, plus more as needed
  • 1/2 cup semolina or durum flour
  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 cups room-temperature water
  • 3 tablespoons olive oil, plus more as needed
  • 2 teaspoons kosher salt
Toppings
  • 1 tablespoons olive oil
  • 1 cup thinly sliced red onion
  • 1 cup Classic Barbecue Sauce, or your favorite barbecue sauce
  • 1 1/2 cups pulled pork
  • 2 cups sharp Cheddar cheese
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Cornmeal, for dusting
  • 1/4 cup cilantro, whole leaves with stems removed (optional)

Directions

  1. To make the dough: Combine the bread flour, semolina flour, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add the water, olive oil, and salt and mix on low speed for 2 minutes. Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, about 4 minutes.
  2. Transfer the dough to a lightly oiled bowl, turn to coat with the oil, cover with plastic wrap or a damp towel, and let rise in a warm place until nearly doubled in size, about 30 minutes.
  3. Fold the dough gently, cover, and let rest until relaxed, 15 to 20 minutes. Cut the dough into 2 equal pieces and round them into smooth balls. Cover the balls of dough and let rest another 15 to 20 minutes.
  4. Press each ball of dough into a 12-inch disk.
  5. Place a pizza stone on the middle shelf of the oven and preheat the oven to 500°F, or prepare the grill.
  6. To make the toppings: Heat the oil in a sauté pan over medium heat. Add the onion and cook slowly over medium heat until wilted, about 5 minutes. This will prevent the onions from burning in the oven.
  7. Spread 1/2 cup of the barbecue sauce onto one of the two pizza dough crusts. Scatter 3/4 cup of the pulled pork, 1 cup of the cheese, and 1/2 cup of the onions over the barbecue sauce. Sprinkle with some red pepper flakes if using.
  8. Dust the pizza stone with cornmeal and place the pizza onto the preheated stone. Bake until the cheese starts to brown and get bubbly, about 10 minutes. While the first pizza is baking, prepare the second pizza, using the remaining ingredients. When the first pizza comes out of the oven, replace it with the second pizza and bake it in the same way.
  9. As the pizzas come out of the oven, sprinkle with the cilantro, if desired, and let cool for 5 minutes before cutting and serving. Slice each pizza into 6 pieces.

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