Wednesday, March 23, 2016

BBQ Pork Pizza

We kind of overdid it on the ribs I think. So, a few weeks ago, there was a rack of ribs on sale at the grocery store so I bought it and made them and we all loved it. It was on the smaller side so none of us really got our fill. So the following week, I bought another rack; this time, it was a bigger one and we really gorged but there were still leftovers so we had them again later that week and there were still leftovers. Basically, we ended up kind of sick of them; there is such thing as too much of a good thing.

There was one evening where our options were either to get takeout or eat the leftover ribs. I decided we should eat the ribs because I didn't want them to go off and end up wasting them. So we did some brainstorming and my sister suggested pizza. Well, that yielded a super decadent dinner that I'm still dreaming about.
Ingredients [serves 4]:
batch of pizza dough
1 tablespoon olive oil
1 shallot, diced
1 clove garlic, minced
1 teaspoon crushed pepper flakes
8 oz. tomato sauce
¼ cup brown sugar
1 teaspoon Worcestershire
1 tablespoon grated horseradish
1 teaspoon red wine vinegar
1½ cups grated mozzarella
½ lb. shredded pork ribs
1 cup grated cheddar

Start by chopping up some shallots and garlic and pop it into a saucepan with oil and crushed red pepper flakes and cook over medium until soft.
Add in some tomato sauce, Worcestershire, horseradish, brown sugar, and red wine vinegar. Bring to the boil and then simmer for about 10 minutes, or until slightly thickened and rich.
Roll out the pizza dough into a half sheet pan. Usually, my half batch of pizza dough makes two pizzas, but in this case, the crust needs to be a bit thicker to support the heavy toppings so just make one pizza.
Spread some barbecue sauce all over the crust and then top with grated mozzarella.
Top with the pulled pork and then drizzle on some more barbecue sauce.
As if that wasn't decadent enough, top with cheddar cheese and then pop the pan in a 400F oven for 10 to 12 minutes or until the crust is golden and the cheese is bubbling.
Slice it up and carefully serve.
This pizza is delicious. I love the combination of barbecue sauce with the cheese and the crisp crust and of course, there's just so much pork, it's super hearty and filling. So of course, you have to balance the meal with some greens. We had a little arugula salad and some leftover collard greens. I kind of want to go through the effort of making more ribs just so I can have this pizza again.
Here's the recipe page:

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