We live in North Carolina and I am a foodie. I love researching and changing recipes to fit my own needs and desires. My posts will be the Stephanie way of cooking so you will probably recognize some things and others might leave you saying that isn't for me but thanks anyway. This will allow me to share something I truly love, food and preparing it in such a way that my family and friends can feel how much I care for them.
Friday, February 28, 2014
BBQ Pork Pizza
I don't often try out a different topping combination for pizza night since my children only like pepperoni and cheese but my refrigerator had left over Rotisserie Carnita's that were seriously needing to go on a BBQ Pork Pizza. My friend Whitney and I created this recipe together.
This was the best use of my left overs ever!
Ingredients for this recipe are:
1/2 lb. Spelt Tipo 00 Pizza Dough 9 I used my homemade recipe found here)
1 3/4 cups BBQ Sauce (I used my homemade recipe found here)
1 cup Left Over Rotisserie Carnitas (I used my homemade recipe found here)
5 oz. Shredded Gouda Cheese
Preheat Pizza Stone in Oven to 500 Fahrenheit
Roll out pizza dough to a thin 12 inch round.
Sprinkle cornmeal on pizza peel or inverted cookie sheet.
Place pizza round on cornmeal, make sure the pizza round can slide on the cornmeal.
Mix Carnitas with 3/4 cup BBQ sauce.
Pour 3/4 cup BBQ sauce on pizza dough round, spread around dough (or drizzle since my sauce is in a squeeze bottle) leaving the outer 1 inch clear of sauce.
Sprinkle cheese on pizza.
Sprinkle Carnitas on cheese.
Drizzle remaining 1/4 cup BBQ sauce on pizza.
Slide pizza onto stone in oven and bake for 5-8 minutes, remove when cheese is bubbly and starting to brown.
Place pizza on large cutting board and let rest for 3 minutes before slicing.