Derek Gaughan
BBQ Pork Neapolitan Pizza
I love good leftovers that can be used to make incredible pizzas. For this one, we'll use some leftover pork carnitas (or regular pulled pork) and transform it into a spectacular pizza with a smokey bbq sauce, fresh jalapeno, pickled red onion, and cilantro.
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Servings: 2 servings
I bought 15 pizza ovens to hands-on test.It’s a hobby, not an obsession! Here are the best pizza ovens.Equipment
Ingredients
For the Pizza:
- 1 doughball Easy Poolish Pizza Dough
- BBQ Sauce Your favorite sauce will work
- 3/4 cup Pulled Pork, or pork carnitas
- 4 oz Fresh Mozzarella, torn into pieces
- 1/2 Jalapeno, sliced
- Cilantro, chopped, to taste
Pickled Red Onion
- 1 large Red Onion sliced
- 2 cups White Vinegar
- 2 cups Water
- 1 tbsp Sugar
- 1 tsp Salt
- 10 Peppercorns (Whole)
Seriously. I have a lot of pizza ovens.Let me show you the best after hundreds of hours testing. Read my in-depth pizza oven reviews!Instructions
- Prepare your pizza dough two days ahead of time to give the dough time to cold ferment.
- Begin by making the pickled red onion. Add water and vinegar to a small pot and heat over medium-high heat until boiling. Add salt and sugar, stir to dissolve. With the liquid at a boil, add red onion and peppercorns, then shut off the heat. Allow to sit for 5 minutes to cool a bit, before pouring into a glass mason jar. Continue cooling at room temperature, about one hour, before placing in refrigerator to continue pickling. Onions can be used as early as two hours after cooking, however the flavor will be more pronounced 24+ hours.
- Preheat your pizza oven until the center of the stone reaches 800F.
- Stretch out your dough into a 12" round. Top with BBQ sauce, fresh mozzarella, cooked and shredded pork, and jalapenos.
- Launch into your pizza oven and cook for 90 – 120 seconds, ensuring to rotate frequently as needed until the crust is evenly browned.
- Remove from the oven and top with pickled red onion and cilantro. Serve and enjoy!
