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Let's Make Dinner! BBQ Pulled Pork Pizza

December 28, 2020 01:00 PM
By: Admin

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​Presented by:

Michael J. Ditchfield, Chef Instructor, Pennsylvania College of Technology in Williamsport, PA 

Darren Layre, Executive Sous Chef, Alta Via Ristorante in Pittsburgh, PA 


Yield: 4 servings 

Prepare the dough and braise the pulled pork the day before. This recipe was conceived as a way to use up leftover pork. 


Grandma Pizza Crust 

Yield: 30 oz. 


11.75 oz. water, ice cold at 45°F 

16.5 oz. bread flour 

1 oz. whole wheat flour 

1 tsp. instant yeast 

1 ½ tsp. salt 

1 oz. extra virgin olive oil, plus more for baking 


Combine all the dry ingredients in the bowl of a mixer fit with the dough hook. Be sure to place the yeast and salt in separate areas of the bowl, as combining the two can kill the yeast. Mix on a low speed to combine the dry ingredients. After 1 minute, increase to a medium speed and slowly start streaming in water while the mixer is running. Once all the dry ingredients have been absorbed, increase to a medium-high speed and mix for 4 to 5 minutes or until the dough looks fairly smooth and is about ½ developed. Turn the mixer to a low speed and stream in the olive oil. The dough will look like it is broken but it will come back. Mix on low for 2 minutes and slowly increase the speed until the olive oil is fully incorporated. Once no traces of oil are left, turn the mixer back to a medium speed for 2 more minutes or until the dough is smooth and has a satin appearance. Spray a bowl at least twice the size of the dough with non-stick spray. Shape the dough into a tight ball and place in the greased bowl. Refrigerator overnight or up to 2 days. Temper for 1 hour before use.  

Spray a half sheet pan with non-stick spray and pour 1 ounce of olive oil right in the center of the pan. Place a little bowl of water on your workstation to wet your hands, it will make handling the dough easier. With wet hands, gently ease the dough onto the counter. If the dough seems too sticky, wet your hands a little more before handling. Degas dough and shape into a tight ball and place seam side down directly on top of the olive oil on your sheet pan. Cover pan loosely with plastic wrap and let rest for 1 hour.  

Remove wrap from dough, dampen your hands and gently press dough out toward the edges of the pan. If the dough is resisting, let it rest again for 30 minutes then continue spreading. The speed of this part depends mainly on temperature of the area you are in. If it is warmer, the dough will move faster and slower when it is cooler. Repeat this process every 30 minutes until the dough stretches to fill the entire pan evenly.  

The dough should be allowed to rest covered for about 45 minutes to 1 hour, or until roughly doubled.  

Preheat the oven to 500°F. Once the dough has doubled, bake the pizza shell for 5 minutes. Rotate the pan 180° and switch shelves. Bake 5 to 6 minutes more or until dough starts to brown lightly. Remove from oven and let cool. These shells can be par baked ahead of time and baked later in the day. 


BBQ Pulled Pork 

Yield: 2 ½ lbs. 


4 lbs. pork shoulder picnic or butt 


Pork Spice 

Yield: 1 ¼ cup 


½ tsp. cayenne 

3 Tbsp. chili powder 

3 Tbsp. paprika, smoked 

3 Tbsp. curry powder 

1 Tbsp. granulated garlic 

½ Tbsp. cumin ground 

6 Tbsp. packed brown sugar 

½ Tbsp. granulated sugar 

¼ cup kosher salt 


Preheat the oven to 400°F.  

Prepare the Pork Spice by mixing all ingredients together in a bowl. Rub half of the spice blend on the pork. Place the pork in a braising pan and sear in an oven for 30 minutes or until nicely browned. Add the water (be careful because the pan is hot and will sizzle and create steam at first) to fill the pan and cover the pork by at least one third. You want to keep the cooking environment moist. Check periodically to make sure it isn't drying up. Cover and place the pork back in the oven with the temperature turned down to 350°F. Cook until fork tender, about 2 to 3 hours. Shred the pork for your pulled pork. Save the braising liquid for a sauce in the future. 


BBQ Sauce 

Yield: 1 ¼ quarts 


1 quart ketchup  

½ cup molasses 

1 ½ Tbsp. worcestershire sauce 

¼ tsp. ginger, ground 

¼ tsp. granulated garlic 

¼ tsp. onion powder 

1 Tbsp. chili powder 

1 ½ Tbsp. brown sugar 

1 ½ Tbsp. sesame oil  

Kosher salt, to taste 

Ground black pepper, to taste 


Add all the ingredients in a mixing bowl and mix well to combine. 


Caramelized Onions 

1.5 oz. vegetable oil 

2 onions, ½"thick julienne  

Kosher salt, to taste 

Ground black pepper, to taste 


Place a heavy bottom sauté pan over medium high-heat and add the vegetable oil. When the oil starts to shimmer, add the onions and stir to coat with the oil. Stir the onions every 30 seconds to a minute so they caramelize evenly. This process takes time and patience. Keep stirring over medium-high heat until the onions all begin to lightly caramelize, about 8 to 10 minutes. You want to slowly caramelize. If onions are charring and burning, turn the heat down and stir more often until the pan is cooler. At this point, reduce the heat slightly and stir the onions a little less often. And as the onions caramelize more, keep slowly turning down the heat to not scorch or burn them. When the onions are caramelized to your liking, season with salt and pepper and set aside to cool. 



Grandma Pizza Crust, par baked 

12-16 oz. BBQ Pulled Pork 

Pork Spice, to taste 

4 oz. provolone cheese, thinly sliced 

Caramelized Onions 

BBQ Sauce, to taste 

2 oz. shaved butternut squash 

1 oz. baby arugula 


Preheat the oven to 400°F. Taste the pork and season to taste with the Pork spice. 

Assemble the pizza. Have fun, it's pizza. How you choose to assemble the pie is up to you. Place the cheese on the dough first. Then the caramelized onions. Add the pork. Add the BBQ Sauce to taste: slather or drizzle on the top of the pie. Add the shaved butternut squash and bake in the preheated oven for 5 to 10 minutes, or until golden brown. Garnish with arugula. 

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