BBQ Pork Pizza
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BBQ Pork Pizza
Category
Potatoes, Pastas and Grains
Ingredients
- 1 tablespoon kosher salt
- 1 tablespoon instant yeast
- 2 cups warm water (~115 degrees)
- 4 - 4 1/2 cups flour
- Cornmeal
- 2 teaspoons Fustini’s Chipotle olive oil to drizzle on the crust
- 1/2 cup barbeque sauce
- 1 tablespoon Fustini's Jalapeno Lime balsamic
- 1/2 lb. pulled pork
- ¼ cup red onion, sliced thin
- 2 cups mozzarella or pepper jack cheese
- Fustini’s Balsamic Glaze to drizzle
- ¼ head purple cabbage, shredded
- 1/3 head green cabbage, shredded
- 1 carrot, shredded
- ½ cup mayonnaise
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ teaspoon celery seed
- 1 tablespoon Fustini's Jalapeno Lime balsamic
Ingredients
Toppings for one large pizza
Spicy Coleslaw
Directions
- Mix all ingredients together into a wet dough and allow to rise for at least 90 minutes. Preheat oven to 550 degrees and place stoneware pans in the oven to heat. Roll out dough on parchment paper sprinkled with cornmeal with floured hands or rolling pin. Top with pizza toppings and cheese.
- Preheat oven to 550 degrees. Mix together the BBQ sauce with the Fustini&rsquo,s Spicy Korean vinegar and brush the pizza crust with the Fustini&rsquo,s Chipotle oil, then top with the BBQ sauce mixture. Spread the pulled pork evenly around the pizza. Top with the red onion and cheese and bake in a 550-degree oven for 10 &ndash, 12 minutes until cheese is slightly browned.
- While the pizza is baking, mix together the cabbages and carrot with the mayo, sugar, salt, celery seed, and vinegar and let the flavors meld for a few minutes. After the pizza is done, take it out of the oven and let cool for a few minutes, then top with the coleslaw. Drizzle with balsamic glaze and serve.