One of the best expressions of love is a steaming, stringy slice of pizza dripping with barbecue sauce and Traeger'ed pulled pork. It's completely worth the extra napkins and spare t-shirt. Plus it's common knowledge that a good wet nap or two sets the mood.
This pizza is the perfect way to share a meal of love with the whole family. Feel that sweet pulled pork love.
PULLED PORK PIZZA
PREP TIME: 1 1/2 hours for pizza crust to rise
COOK TIME: 8 to 10 minutes
RECOMMENDED PELLETS: Hickory, Alder, Oak or Pecan
SERVES: about 6
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Yellow cornmeal, for sprinkling the pizza stone
2 cups or more pulled pork (more or less depending on your taste)
Favorite Traeger BBQ Sauce
1 can diced green chiles
1 squirt or two hot sauce
1/2 red onion, diced
2 cups mozzarella cheese
You can just use your favorite pizza dough recipe or even store-bought pizza dough or here is one that we love:
In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil.
Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
Roll out the dough on a lightly floured surface and shape into a heart. (It doesn't have to be exact. The love is in the effort, not the perfect geometry.)
Move the pizza dough to a pizza peel or cutting board dusted with cornmeal. Mix the leftover pulled pork with a generous amount of the BBQ sauce, the can of diced green chiles and the diced red onion.
Spread the pulled pork evenly on the pizza dough.
Finish the top with as much mozzarella cheese as you like.
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set your pizza stone onto the grill grate and preheat the Traeger to High for about 20 minutes or longer, lid closed.
Dust the pizza stone with cornmeal and gently slide the pizza onto the pizza stone and cook for 8 to 10 minutes or until the cheese is melted and the crust is golden, brown and delicious.
Remove the pizza from the grill and slice and serve!
Pulled Pork Pizza Recipe.docx (12.73 kb)