Sweet Heat Barbecue Pizza
You know what is always a dear friend of mine in busy times? Leftovers. Oh, sweet leftovers. Leftovers and me are real tight. Yes, they are a real time saver, but it's really the fun we have together when I get to transform them into a new meal completely that makes us so close. For example, a few weeks back I made these sensational slow cooker carnitas (they are UHmazing. Also a real time saver for those busy weeks!) And while I love those succulent carnitas so much, one can only eat so many tacos, am I right?
So it's a great thing that slightly spicy, savory pulled pork can switch on over to just about any other flavor profile when you want to shake things up. Sandwiches, pastas, hashes, you name it! But I have to say my favorite pulled pork leftover rendition is when its topped on a homemade pizza.
This pizza (or any homemade pizza for that matter) is oh so simple to throw together. And they're super fun to make! Why do you think Cole and I make so many pizzas all the time?? Can you say, "cheap date night?!"
And this topping combo, riffing off one of my favorite barbecue sauces, is to die. Sweet, spicy and savory all play together perfectly on a crispy, oven baked crust. If you love anything barbecue, you'll love this unique spin with pineapple and pickled jalapeno. It's sweet heat bliss.
Sweet Heat Barbecue Pizza
Ingredients
1 store bought pizza dough
1/4 cup barbecue sauce, like Stubb's Sweet Heat Barbecue sauce, plus more for drizzling
2 cups mozzarella cheese
About 1 cup leftover pulled pork, like from this recipe
1/4 cup pineapple chunks
Pickled jalapenos, to your liking!
Directions
Preheat oven to 425 degrees. Lightly oil a baking sheet and sprinkle with a small handful of cornmeal. Gently knead pizza dough until you've formed desired pizza base. We typically go the oval/square route for more of a flatbread pizza but to each his own! Drizzle olive oil evenly over surface of pizza dough and poke a few holes in the center. Sprinkle Kosher salt around the edges and bake for about 10 minutes.
Spread barbecue sauce evenly across crust, leaving about 1/2 inch left on the edge. Sprinkle with most of mozzarella cheese (reserving about 1/2 cup), followed by pulled pork, pineapple chunks and pickled jalapenos evenly across pizza. Top with remaining cheese. Bake for another 5-8 minutes, until cheese is golden and bubbly. Drizzle with remaining barbecue sauce and let cool for about 10 minutes before slicing into squares and serving!
