Do you know this situation: Your grill is already running at full speed, but you can't decide between Pizza and Pulled Pork? You don't have to! Simply combine both and bake yourself an awesome Pulled Pork Pizza on your pizza stone.
Not only does it read super smooth, but it also tastes like a big American BBQ in an Italian restaurant - simply grande delicious! We use an ultra aromatic pizza dough with Biga as a base. Then we spread classic tomato sauce, Cheddar, and plenty of Pulled Pork on it. For the extra crunch, I sprinkle some crumbled nacho chips on top after baking. Pronto and Finish! With this pizza, you will never again be faced with the agony of choice.
MY TIP:
Next time you make Pulled Pork and have leftovers, put it in a vacuum bag and freeze it. This way, you can easily thaw it out in a water bath later and use it for your pizza.
Ingredients
For 4 servings
Equipment
nutritional values per serving
Preparation in 6 steps
Finely grate cheddar. Roughly crumble nacho chips with your hands.
Preheat pizza oven, gas grill, or oven with a pizza stone to maximum direct heat.
Shape the dough into a round pizza on a lightly floured work surface by pressing and pulling with your hands from the center outwards. Leave about 3 cm of edge and sprinkle the underside with flour. Also generously dust the pizza peel with flour.
Place the dough on the pizza peel, spread with tomato sauce (and optionally with barbecue sauce) in circular motions from the inside out. Top with cheddar and pulled pork.
Bake the pizza on the pizza stone in the pizza oven for 2–3 minutes, in the gas grill for about 5 minutes, or in the regular oven for about 10 minutes, until the crust is crispy and the cheese is melted. If you prepare the pizza in the pizza oven, you must rotate it 180 degrees halfway through the baking time to ensure it browns evenly.
Sprinkle pizza with nacho chips after baking. If desired, drizzle with olive oil when serving.
Tags
If someone is passionate about BBQ, it's Marcel. He shares his love for grilling daily on social media and his blog BBQlicate. Always with him: smartphone, sunglasses, and slides. As a Brand Ambassador, Marcel regularly tests our hot BBQ gadgets on his Fat FRED and creates new recipe ideas for the BURNHARD magazine – with a lot of punch! Just like his beloved techno bass.