In an effort to eat pulled pork for the fifth night in a row (yowzers!), I opted for a variation of the bbq'd chicken pizza you see on a pizza shop menu from time to time. Baba Louie's in Hudson has a really awesome one, and the last time I had it i thought i should try to make it with pulled pork. To make things extra easy, we stopped by a local pizza joint and bought some dough (brilliant idea). We also picked up some fresh mozzarella, smoked gouda, and parmesan. I grated all the cheeses, tossed them onto a poorly made pie crust, added a bunch of chopped pulled pork, and then drizzled the top with a diluted carolina red bbq sauce (diluted with tomato juice, 50/50 split). Here's a quick shot of the pie pre-cook:

I then cooked this on a baking sheet (pizza stone would be better) for about 10 minutes at 450 which produced this:

Definitely a unique meal... weird at first because the pork is so smokey/flavorful. But it goes really well with smoked gouda, and the saltiness of the parm is a great addition. Plus the bites with the carolina sauce really explode. I ended up loving it... and its a great way to use up some extra pulled pork!

Ingredients: 

• PIzza dough (i used half a portion for the pie featured here)
• 1 tablespoon olive oil
• 1 cup grated mozzarella
• 1/2 cup grated smoked gouda
• 1/2 cup grated parmesan
• 1/4 cup chopped pulled pork
• 1/4 cup bbq sauce (i used my carolina red sauce with some added tomato juice to calm it down a bit)

Process:

• Spread out the dough on a cookie sheet (or pizza stone) with corm meal on it
• Drizzle a tablespoon of oilve oil on the dough
• Layer all the cheese in an even mix
• Then add the pork
• Then drizzle the bbq sauce all over
• Back in a 450 oven for 10-12 minutes until the crust is cooked through and some of the cheese is starting to golden up

 

Not sure if it's the whole creol slant, but Two Boots pizza really is absolutley amazing with lousiana style hot sauce. Like the best thing ever amazing. Granted, I was only having a slice from my son's "pizza face" dinner (see pic 2), and I was starving, but it really was the perfect combination. My theory? It's all the cornmeal in/on the crust. It's like a fried oyster. Which clearly begs for hot sauce.

This kinda kicked most pizza joints ass. Mushroom artichoke:

Chicken, BBQ sauce, smoked Gouda and red onion:

Both were on the house sourdough crust. And the chicken one is getting me excited about making some kind of pulled pork and smoked cheese pizza this summer. Stay tuned!