A crispy thin crust, BBQ sauce, pulled pork, cheese and a creamy avocado topping. Now that’s what I call pizza.
Looking for that Perfect Pizza? Have a pile of leftover BBQ pulled pork just waiting to be used? Yeah, this will settle both accounts.
There comes a time in your life, a moment, the closing of one chapter and beginning of a new adventure when you are staring down what remains of a day long celebration that involved a 60 plus pound slow roasted pig and wonder what do do with remains not wanting to waste one single juicy bite. So you dig in with your (not so) well trained pig carving skills and proceed to pick every smoky bit of meat off – nose to tail.
And at the end of this adventure, you will find yourself with several pounds of pork to use creativity for the next week or so. Your family will hate you if you aren’t clever. Pulled pork sandwiches only go so far (though, I could do a week straight), enchiladas, carnitas, and wraps all come to mind. Get creative and use up that piggy, he didn’t die in vain. And he’s delicious.
Barbecue pulled pork pizza came to mind on night 4 of leftover-pork-palooza. A thin crispy crust, grilled onions, and avocados. I wanted it all slathered in cheese too.
And slather I did.
I am all about using my leftover BBQ to make something even better than the original recipe. Check out these for some leftover inspiration!
- BBQ Rib Hash
- BBQ Eggs Benedict with Pulled Pork
- BBQ Pork Breakfast Quesadilla
- BBQ Brisket Tacos with Dubliner Cheese Sauce
If you’ve tried my BBQ Pulled Pork Pizza Recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW MEon Instagram @girlcarnivore as well as on Twitter and Facebook.
BBQ Pulled Pork Pizza
- ¾ cups lukewarm water
- 1 teas active-dry or instant yeast
- 2 cups flour
- 1 teas garlic salt
- ¼ teas oregano
- dash of pepper
- ½ teas salt
- ½ cup barbecue sauce
- 1 cup leftover pulled pork
- 1 red onion sliced
- 1 cup cheddar cheese
- ¼ cup sour cream
- ¼ cup creamy guac or avocado spread
- The night before: Mix the yeast into the water in the measuring cup. Let sit.
- In the bowl of your stand mixer, mix together the flour, garlic salt, oregano, pepper, and salt. Make a well in the center and poor in the yeast mixture. With the hook attachment, mix until combined. Knead until the dough forms a shaggy ball, about 5 minutes. Turn the dough out onto a lightly floured surface and form into a ball. Place in a well oiled bowl and flip. Cover and let rest until doubled in size. After rising, wrap in oiled plastic wrap and store over night in the fridge.
- When ready to make the pizza:
- Preheat the oven to 500 degrees F. Let it preheat for at least 30 minutes. If using a pizza stone, make sure it is in the oven preheating as well.
- Meanwhile, grill the onion, over medium heat (if desired). Slice into smaller bites and set aside.
- On a clean lightly floured surface, divide the dough in half. Roll out each half into a 10″ round (check out thekitchn’s tip on rolling out the dough onto parchment paper). Spoon barbecue sauce over the surface leaving a thin border. Top with pulled pork, cheese, and red onion. Bake for 10-12 minutes checking the dough for crispness.
- Meanwhile, whisk the sour cream and guac together to form a smooth paste. Spoon into a ziplock bag and snip off the edge; set aside.
- Remove from oven and let rest for a few minutes. Top with the avocado spread using the ziplock bag and squeezing onto the pizza in a zigzag.
- Slice and enjoy.