Pork BBQ Pizza

Wednesday lunch crowd love these simple Pork BBQ pizzas. I learned this recipe from my friend David Weikert, executive chef of The Pirates House and its sister restaurant, Pearl's Salt Water Grille. I hope to properly introduce you to Chef David because he is one of the most gifted chefs I know. But for now for Pork BBQ pizzas....

Use your favorite pizza dough recipe, or frozen bread dough recipe will work fine, too. I use simple bread flour, yeast, salt, and water recipe (see below), and after proofing and shaping the dough discs, they are par-baked. This way I can have 60 personal-size pizzas ready to be topped & baked all at once.

Use your favorite dry rub, pan sear pork tenderloin and cook until medium (internal temperature 145 degrees F). Since pork will be sliced and used as a topping and baked again, don't fully cook the meat.

Smear your favorite BBQ sauce. I used Cattlemen's Tangy Gold since it is a great tasting sauce readily available. Sprinkle some grated Parmesan cheese.

Top with mozzarella cheese, pork tenderloin, more Parmesan cheese, and drizzle extra sauce.

Bake in 450 degrees for about 8-12 minutes until cheese is melted. Cut in half and serve immediately.

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Pork BBQ Pizza

(Makes about 4 personal pizzas)

1 recipe of prepared pizza dough

1 Pork Tenderloin, cooked to medium, sliced thin

2 Cups of Cattlemen's Tangy Gold BBQ sauce, or your favorite

2 Cups of shredded Mozzarella cheese

1 Cup of shredded Parmesan cheese

Or any toppings you like: caramelized onions, olives, artichoke hearts, etc.

Pre-heat oven to 450 degrees

For crusts that will be made into pizza immediately, add your toppings.

Bake time is between 8-12 minutes, add a couple minutes for loaded pizzas.

Simple Pizza Dough Recipe
(Makes about 4 personal size pizza dough)

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Extra olive oil for brushing the edge before baking fully assembled pizzas.

1. In a medium bowl, dissolve yeast in warm water.

2. Stir in flour, salt and oil. Mix and turn dough until smooth. Cover and let rest for about 30 minutes, dough will be doubled in size.

3. Turn dough out onto a lightly floured surface and pat or roll into thin 6-inch diameter rounds for personal size pizzas. Now they are ready for toppings.

If cooking for a large group, par bake these at 425 degrees for 3-5 minutes until dough rises and crust is set. Cool completely and store in freezer or top them with your favorite toppings and bake.

Make-Ahead Tips:

Up to two weeks ahead: Pizza dough is made and par-baked, cooled completely. Store in freezer bag until ready to use. Par-baked discs do not need to thaw before putting sauce and toppings.

Up to one hour ahead: Brush the edge of the pizza dough with olive oil. Top with sauce, cheeses, and sliced pork

15 minutes before serving: Bake at 425-450 degrees oven until cheese is completely melted. 8-12 minutes depending on the oven.