Sunday, April 1, 2012
Pulled Barbeque Pork Pizza
Makes 2 – 10 to 12-inch pizzas
In the southern United States what could be a more traditional pizza topping than barbeque pulled pork , in our family this is how we use up leftover barbeque.
authentic pizza dough:
2½ cups Bread Flour, plus additional for work surface
1 cup Warm (105° F) Water
1 Envelope Active Dry Yeast
¼ cup Honey
¼ cup Extra-virgin Olive Oil
4 teaspoons Kosher or sea salt
BBQ pulled pork:
1 pound piece of pork butt or loin
1 cup of your favourite BBQ sauce
1 small red onion, peeled, ¼-inch diced
½ cup of your favorite BBQ sauce, to taste
1/2 cup of smoked Gouda cheese, shredded
1 cup mozzarella cheese, shredded
2 tablespoons of fresh cilantro, roughly chopped
BBQ pulled pork:
1. Place the pork in a slow cooker set to high with ½ cup chicken broth and slow cook for about 2 hours or until the pork shreds easily when pulled apart with 2 forks. Remove the pork and set aside to allow it to cool.
2. Once the pork cools, shred it and place the shredded pork into a re-sealable plastic bag.
3. Pour 1 cup of the BBQ sauce over the shredded pork, seal the bag and massage the bag to coat all the pork. Place the bag in the refrigerator to marinate for at least 2 hours. Agitate the mixture every so often to make sure all the pork gets thoroughly marinated.
Authentic pizza dough:
1. In a 2 cup measuring cup, combine the water and honey stir to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes. If the yeast doesn't "proof" (get "foamy") pour it out and start again it is important to have a live yeast mixture.
2. Meanwhile place the flour and the salt into a sifter and sift it into the medium bowl of a stand mixer. Make a well in the center of the flour and pour in the olive oil and the "proofed" yeast mixture. Turn the mixer, fitted with dough hooks, to knead and turn on. Continue kneading (mixing) until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks (scrap the sides of the bowl to move flour into the path of the hooks as needed).
3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky (add flour gradually as needed to reach the slightly tacky state), 3 to 5 minutes.
4. Lightly oil a large mixing bowl with about 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap cloth and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
1. Place an appropriately sized pizza stone on the middle shelf of your oven and pre-heat the oven to 450° F.
2. Remove the risen dough ball from the bowl and place it on a lightly floured work surface , flatten it into a thick disk and with your fingertips and palms, working from the center of the disk out to the edges, press it into a thin disk of dough approximately 10 to 12-inch round and about 1/8 inch thick (if necessary use a rolling pin to achieve the 1/8-inch thickness [don’t worry if the pizza isn’t perfectly round . . . that’s called “rustica” and it’s the way “real” Italian pizza looks in Italy]). If you're really brave you can try the spin and toss method of forming the pie (this dough is perfect for it) just remember to use your knuckles when spinning and tossing . . . fingertips can cause holes). Sprinkle flour over the surface of this thin disk (this will become the bottom of the pie when you place the pizza base on the peel in the next instruction).
3. Distribute some corn meal over the surface of a pizza peel (this will act as “ball bearings” and allow the dough rounds to move easily over the surface of the peel) and transfer the formed pizza base onto the peel insuring that the lightly floured side is on the bottom. Lightly spread ½ cup of the BBQ sauce evenly over pizza base keeping a ½ to 1-inch border of the base uncoated to form a crust; sprinkle the grated ½ the mozzarella and all the Gouda cheeses evenly over the BBQ sauce (leaving about the of uncoated dough around the edge uncoated. Evenly distribute the shredded, marinated pork over the cheeses. Evenly distribute the diced red onions over the pork. Evenly distribute the remaining mozzarella over the red onions and finally evenly distribute the roughly chopped cilantro over the onions.
4. Finally sprinkle a little extra-virgin olive oil over the surface.
5. Gently shake the peel to insure the pizza moves freely (if it doesn’t gently lift the edges of the pizza and distribute additional corn meal until it does), using the peel slide the pizza onto the stone and bake the pizza until the cheese is melted and bubbly, about 12 minute in a 450°F oven. Remove from the oven, slice into 8 wedge shaped slices and serve.
6. Repeat with the remaining dough, toppings, and cheese.