The other day when Chef Larry smoked all of his meats, he made enough to feed a small army (usually my job. I guess I have trained him well). The Smoker of Meats We all enjoyed as much as our tummies could hold on the day he smoked everything, but what were we going to do with all the rest. We sent a large care package home with Janet and Bob, we froze the beef brisket, and we still had the pork leftover to do something interesting with. Once again, it is a small world, and through my blogger’s connections, I was inspired to make a BBQ pork pizza by fellow blogger and blogging friend, Gail at Gail’s Snapshotsincursive@gaildorna. I was contemplating what I wanted to make, and I read Gail’s blog on her version of BBQ pork pizza, and everything just clicked and came together for me. That was it! That was what we were going to have for dinner too. You will have to check out Gail’s blog as well, for both of us have added our own personalities to the same basic pizza, making them both completely different.
The Pizza Dough
5 tsp dry active yeast or 2 packages
3 tsp sugar
1/2 cup warm water
1/2 cup milk
3 TBSP olive oil
3 1/2 cups flour
2 tsp salt
In a small bowl mix the yeast, 1/2 tsp sugar and 1/4 cup of the water together and let stand for about 10 minutes or until it becomes frothy.
In another bowl, mix together the egg, milk and 1 TBSP olive oil and whisk everything together.
In a larger bowl, mix 3 cups of the flour, salt and the remaining sugar together, then add the yeast mixture, the egg mixture and the remaining water. If you are using a mixer, beat everything until all the ingredients come together and everything is well incorporated and forms into a ball. Scrape down the sides as needed. You can do this by hand too, it just takes a bit longer. I usually do it by hand because I do not want my dough to become over worked and tough. When the dough forms into a ball, sprinkle the remaining flour onto your work surface and knead the dough with the heels of your hands for about 3-5 minutes. Oil down the bowl and oil the surface of the dough. Cover and let the dough rise for about 1 hour, or until the dough has doubled in size.
You can also make the dough ahead of time and freeze it for up to six months.
After the dough has risen, punch it down and start flattening out to fit your pizza stone. You may need to let it rest a bit and then continue to press it to your stone. Once the dough covers the pizza stone, crimp the edges together to make a little top crust. Add whatever sauce you like, and then top to your hearts content.
I made a sweet and spicy BBQ sauce for a change of pace this time. This sauce is good for other things as well, not just for pizza.
Spicy BBQ Pizza Sauce
2 TBSP olive oil
1 small onion, chopped fine
1 TBSP garlic
red pepper flakes to taste
1 28-oz can of tomato sauce or ketchup
1/3 cup brown sugar, firmly packed
3 TBSP tomato paste
1/4 cup honey
1/4 cup apple cider vinegar
2 TBSP molasses
2 tsp yellow mustard
2 tsp Worchestershire sauce
1/2 tsp dried oregano
salt and pepper to taste
Cook the onions in the olive oil for about 5 minutes, then add the rest of the ingredients and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the sauce thickens. Stir occasionally.
While the sauce is cooking, prepare your toppings. I shredded the smoked pork and I also used a combination of red, yellow, orange peppers, cut into thin strips, onion, sliced very thin and, of course, more garlic. A friend of mine recently asked me if I had a good recipe for pizza. The dough is really all you need a recipe for. Then top your pizza however you like, with whatever you like. There is no right or wrong way to to a pizza, as is evident with all the different varieties that are available.
I sauteed my onions and peppers to make them softer.
Once everything is prepared, it is time to layer your pizza. Start with the sauce, then add some cheese of your choice. I used mozzarella this time. Add your toppings next, and follow it by adding more cheese on top.
I also added a bit more sauce on top of my pork before adding more cheese.
Now your masterpiece pizza is ready for the oven. Preheat the oven to 400* F or 200* C and bake for about 40-45 minutes, or until the dough is golden brown and all the cheese is melted.
Mangia! It’s time to eat!