BBQ and Smoked Pork Pizza

When we had our Carnivores’ Gathering, we smoked A LOT of meat. A Carnivores’ Gathering Larry thinks he smoked about 50 lbs of meat in total. We ate as much as out tummies would hold. We gave a lot of it away to our guests. And we still have A LOT left over. There was no way we were going to go through 50 lbs of meat all at once. Some of it we put in the freezer, to pull out for another time, and some we are eating right now. One of the things we left down was the bacon wrapped pork loin.

I hadn’t made pizza in quite awhile, especially a pizza with BBQ sauce, so that was what I decided to make. I used my South Carolina mustard BBQ sauce Saucing It Up, our bacon wrapped pork loin and some of my caramelized onions from when I made my caramelized onion tart, Olive and Caramelized Onion Tart along with some mushrooms and yellow bell peppers. It was definitely a yummy combination and our tummies were very happy.

I made my pizza dough BBQ Pork Pizza then started layering it up with all kinds of goodness, most of which was just using up my leftovers. 🙂 You would be amazed at how many compliments and comments I get about how I am always creatively using up my leftovers. It’s a gift. 🙂

Pressing the dough onto my pizza stone was first, followed by the sauce and cheese. I used both cheddar and mozzarella. Larry likes cheddar and I prefer mozzarella.

Next, came the toppings followed by more cheese. I sauteed my mushrooms and peppers with a little garlic first though, to soften them up.

Once the toppings and the cheese were loaded up onto the pizza, it was time to bake it at 375* F or 190* C for about 40-60 minutes, or until the dough was done and all the cheese was completely melted.

Once the pizza is completely cooked, all that is left to do is pour yourself a glass or two of either your favorite red wine or beer and enjoy.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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