Honey BBQ Pulled Pork Pizza
Honey BBQ Pulled Pork Pizza combines tangy BBQ sauce, tender pulled pork, red onion, and a blend of cheeses on a homemade crust.
Servings
4-8
Prep Time
20 minutes
+ 1 hour dough rise
Cook Time
15 minutes
Total Time
2 hours
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 1/4 cups warm water (about 110°F)
- 2 tablespoons olive oil
For the Honey BBQ Sauce
- 1/2 cup organic ketchup (no fructose)
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dry mustard powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon liquid smoke
- 1 teaspoon hot pepper sauce
For the Toppings
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups cooked pulled pork (can be leftover or store-bought)
- 1/2 red onion, thinly sliced
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- 1 tablespoon olive oil (for drizzling)
Instructions
Make the BBQ Sauce
Combine ketchup, honey, red wine vinegar, Worcestershire sauce, mustard powder, salt, pepper, liquid smoke, and hot pepper sauce in a saucepan. Simmer on low for 10 minutes, stirring occasionally. Remove from heat and cool.
Prepare the Yeast Mixture
Mix warm water, sugar, and yeast in a small bowl. Let sit 5-10 minutes until frothy.
Make the Dough
In a mixer, combine flour and salt. Add yeast mixture and olive oil. Knead for 5-7 minutes until smooth, adding flour if needed.
Let the Dough Rise
Transfer dough to an oiled bowl, cover, and let rise for 1-2 hours until doubled.
Preheat the Oven
Preheat to 475°F (245°C) and heat a pizza stone if using.
Prepare the Pizza
Punch down dough, roll out to a 14-16 inch circle. Transfer to a pizza peel or baking sheet. Spread BBQ sauce on dough.
Add the Toppings
Top with mozzarella, pulled pork, red onions, and cheddar cheese.
Bake the Pizza
Bake for 10-15 minutes until crust is golden and cheese is bubbly.
Garnish and Serve
Garnish with cilantro, slice, and serve hot.
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes frothy.
In the bowl of a stand mixer fitted with the dough hook attachment, add the flour and salt.
Once the yeast mixture is ready, add it to the mixer bowl along with the olive oil.
Start mixing on low speed until the ingredients begin to come together, then increase the speed to medium. Continue kneading with the mixer for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
Once the dough is ready, transfer it to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, until it doubles in size.
Prepare the honey BBQ sauce and toppings.
Punch down the risen dough and transfer it to a floured surface. Roll it out into a large circle, about 14-16 inches in diameter, depending on your desired thickness.
Spread an even layer of BBQ sauce over the dough, leaving a small border around the edges. Sprinkle shredded mozzarella cheese evenly over the BBQ sauce.
Distribute the pulled pork evenly over the cheese.
Scatter the thinly sliced red onions over the pulled pork.
Sprinkle shredded cheddar cheese on top.
Transfer the pizza to the oven (onto the hot pizza stone or baking sheet) and bake for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
Once out of the oven, garnish with fresh chopped cilantro if desired. Slice and serve hot.
