There is just something about barbecue. No matter what season, what occasion, it seems easy, fun and delicious. The same can be said for pizza. You can make a pizza fancy, fun, heavy, hearty – the combinations are endless.
Anyone who knows me knows how I cook – there should be a new term for leftovers coined just for me, to adequately express the level of leftover food I have after any given meal. The conception of this dish was one such occasion. I’m sure you’ve had chicken BBQ pizza (and in fact, my friend Matt makes the world’s best), but we happened to have a bunch of leftover pulled pork after an event, and I thought, “Well, I could make a pizza out of that!” So I did. And then David started requesting it weekly. So I suggest you don’t make this unless you’re ok with it becoming a permanent dinner rotation.
- 1 lb pork loin or shoulder
- 2 large red onions
- 2 T brown sugar
- 2 T olive oil
- 1/2 lb mozzarella cheese
- 1/2 lb feta
- 1 cup BBQ sauce, divided
- 1/2 cup pizza sauce
- 1 medium pizza crust
- To caramelize the onions: slice, combine with oil, brown sugar, salt and pepper to taste. Roast in a 400 degree oven for 30 minutes.
- Put your pizza stone in the oven with the onions, so it heats up while you assemble the rest of the pizza.
- Spread your crust on a pizza peel/parchment paper dusted with cornmeal. (This will help the pizza slide off onto the stone. So be liberal, unless you want a calzone. Which is what happens when your crust gets mangled. Still tasty, but different experience.)
- Mix half the BBQ sauce with the pizza sauce and spread on the crust.
- Mix other half of sauce with pork.
- Add cheese, pork and caramelized onions to the pizza.
- Slide (very, very carefully) onto hot pizza stone and bake 15-20 minutes. (You can also place the parchment paper directly on the pizza stone – much, much easier.)
- Let sit for 5 minutes (I know, I know, but for real, you’ll burn yourself.)
- Try not to eat the whole thing in one sitting. I dare you.