Pineapple Pulled Pork Pizza
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By
Tom Jackson
- Jul 12, 2015
Recipe Items
We hear that there is a thing called “Left over pulled pork”. We didn’t even know those words could be used together without the word “No” in front of it. Anyway if you have some of this delicacy around, we have a way to put it to good use.
Pineapple Pulled Pork Pizza Recipe
Ingredients
Pizza Dough
- 500 g Antimo Caputo "00" pizza flour
- 325 g water
- 10 g salt
- 5 g dry active yeast
Pineapple BBQ Sauce
- 1/2 cup Firebug Grill'n Sauce Mild
- 1/4 cup Blues Hog Original BBQ Sauce
- 1/4 cup pineapple juice
Instructions
Preheat your Yoder Smoker YS640 to about 450°F. Grease a Lodge Logic 12” Cast Iron Skillet. Place the dough in the greased skillet. Spread the Pineapple BBQ Sauce over the dough. Top the sauce with cilantro then pork, pineapple and jalapeños. Then sprinkle the cheeses over the toppings. Place the skillet in the cooker. Let bake with the lid closed for 15-20 minutes, or until the bottom of the dough is cooked through and the bottom lightly browned (slide a spatula under the dough to check).
Remove the skillet from the cooker and the pizza from the skillet. Slice & serve.
Pineapple BBQ Sauce
Combine all ingredients in a skillet. Reduce by half over low heat.
Pizza Dough
Combine ingredients in a bowl of a stand mixer fitted with the hook attachment. Mix on medium-low until flour is incorporated. Once all ingredients are incorporated and a ball is formed mix 8 minutes. Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.
Turn out onto a floured surface and divide into three portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
Purchase Items in this Recipe
