Pulled Pork Pizza on the Pellet Grill
#pelletgrill #pizza #bbq
Pulled Pork Pizza on The Grilla Grills Silverbac
You all know by now we love BBQ and we love Pizza, so why not have the best of both worlds!!
***What You Need***
- Left over BBQ (Pulled Pork, Chicken, Brisket)
- A good Pizza Dough (Homemade or source from a local Restaurant)
- Your favorite BBQ Sauces
- Cheese.... Lots of Cheese
- Red Onions Thinly Sliced
- A little All Purpose Seasoning
- Fresh Parsley for color
First thing you need is some left over BBQ. We had smoked a butt the day before so the timing was perfect. But, let me be honest, as good as this pizza was I would smoke a butt just to make it again!
For the dough, we reached out to a local restaurant and purchased several of their dough balls to make our pizzas. There is an art to make the perfect pizza dough and we are lucky enough to have a local small business that has got it down pat. Plus this is a great way to support a small business in your home town.
We got the dough laid out and stretched to about a 10 inch circle. For us this is the perfect size and allow you to make multiple if you wanted to change the toppings up. It helps to have a little flower on your work surface and keeps the dough from sticking.
WHITE BBQ SAUCE RECIPE
-2 Cups Mayo
-2/3 Cup Apple Cider Vinegar
-2 tablespoons of an All Purpose Rub (salt and pepper)
-1 Tablespoon of your favorite Hot Sauce
**PRO TIP***
Not that I am a pro but it sounds cool! Once your dough is ready, use a butcher paper as your pizza pan. This make the raw dough easy to move around and makes a great crispy crust. Just sprinkle a little bit fo flour down on the butcher paper and place to dough on the paper. You can use scissors to trim the butcher paper around the crust so you do not have to much hanging over. After a few minutes on the grill and the dough set, just remove the butcher paper and continue cooking. It turns out best crust and is super simple!
Once the dough was spread out, it was time to build these pizzas. We started with our White BBQ Sauce instead of your standard pizza sauce. This brings a ton of flavor and just goes with everything else so well. We followed that up with some mozzarella cheese, pulled pork, red onion, more mozzarella, a little parmesan, and parsley. We brushed the edges of the curst with some melted butter and sprinkled a little bit of our "Mississippi Grit" over the top.
Now you can cook this pizza however you would like. If you are using a pizza stone, make sure it is pre-heated and ready. We are firing up our [ Ссылка ] Silverbac using some [ Ссылка ] pellets. Cranked it up to 500 and she was ready! We cooked on the Grilla Grills Jerky rack. This works great and can hold about 6 pizzas at once. It makes it so much easier!
Once you get the pizzas on a 500 degree pit, its a pretty fast cook. We checked on them at the 5 minute mark and removed the butcher paper. After a total of 10 minutes the pizzas were perfectly cooked and looked amazing. We removed the pizzas and allowed them to cook just for a few minutes before topping them with some Killer Hogs Vinegar Sauce. This really set them off!!
We have had some great pizzas from all over but this recipe takes the cake when it comes to flavors that just work! This Pizza was outstanding, amazing, awesome, and just flat out good!
We hope you all enjoy this recipe as much as we did and as alway let us know what you think!
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