{"id":1070,"date":"2025-02-08T07:01:00","date_gmt":"2025-02-08T07:01:00","guid":{"rendered":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/02\/08\/bbq-pulled-pork-pizza\/"},"modified":"2025-02-08T07:01:02","modified_gmt":"2025-02-08T07:01:02","slug":"bbq-pulled-pork-pizza","status":"publish","type":"post","link":"https:\/\/wildeatsandtreats.com\/index.php\/2025\/02\/08\/bbq-pulled-pork-pizza\/","title":{"rendered":"BBQ Pulled Pork Pizza"},"content":{"rendered":"<p><strong>Delicious BBQ Pulled Pork Pizza Recipe<\/strong><\/p>\n<p>If you&#8217;re a fan of both BBQ and pizza, then this BBQ Pulled Pork Pizza is about to become your next favorite recipe. Combining tender pulled pork, melty cheese, and zesty BBQ sauce on a crispy crust makes for a delightful culinary experience. Let&#8217;s dive into this scrumptious, homemade pizza recipe!<\/p>\n<h3>Ingredients:<\/h3>\n<ul>\n<li><strong>For the Pizza Dough:<\/strong><\/li>\n<li>2 1\/4 cups all-purpose flour<\/li>\n<li>1 tablespoon sugar<\/li>\n<li>1 packet (2 1\/4 teaspoons) active dry yeast<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>\n<p>3\/4 cup warm water (110\u00b0F\/45\u00b0C)<\/p>\n<\/li>\n<li>\n<p><strong>For the BBQ Pulled Pork:<\/strong><\/p>\n<\/li>\n<li>1 pound pork shoulder (or use pre-cooked pulled pork)<\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>1 large onion, chopped<\/li>\n<li>2 cloves of garlic, minced<\/li>\n<li>1\/2 cup chicken broth<\/li>\n<li>\n<p>1 cup BBQ sauce (your favorite brand)<\/p>\n<\/li>\n<li>\n<p><strong>For the Pizza Toppings:<\/strong><\/p>\n<\/li>\n<li>1 1\/2 cups mozzarella cheese, shredded<\/li>\n<li>1\/2 cup red onion, thinly sliced<\/li>\n<li>1\/4 cup pickled jalape\u00f1os (optional)<\/li>\n<li>Fresh cilantro leaves, for garnish<\/li>\n<\/ul>\n<h3>Preparation Steps:<\/h3>\n<h4>Step 1: Prepare the Dough<\/h4>\n<ol>\n<li>\n<p><strong>Mix the Dough:<\/strong> In a large mixing bowl, combine the flour, sugar, and salt. In a small cup, mix the warm water with yeast, let it sit for about 5 minutes until frothy. Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough forms.<\/p>\n<\/li>\n<li>\n<p><strong>Knead the Dough:<\/strong> Transfer the dough to a floured surface and knead for about 8-10 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm area for about 1 to 1.5 hours, or until it has doubled in size.<\/p>\n<\/li>\n<\/ol>\n<h4>Step 2: Cook the Pulled Pork<\/h4>\n<ol>\n<li>\n<p><strong>Sear the Pork:<\/strong> Heat olive oil in a large pan over medium-high heat. Add the pork shoulder and sear on all sides until brown.<\/p>\n<\/li>\n<li>\n<p><strong>Slow Cook:<\/strong> Lower the heat, add chopped onions and garlic to the pan and saut\u00e9 for about 3 minutes. Pour in the chicken broth and BBQ sauce, stirring to cover the meat. Cover the pan and let it simmer on low heat for 1.5 to 2 hours, or until the pork is tender and can be easily shredded with two forks. <\/p>\n<\/li>\n<li>\n<p><strong>Shred and Set Aside:<\/strong> Remove the pork from the liquid and shred it using two forks. Set aside and keep warm. Reserve some of the BBQ sauce from the pan for the pizza base if desired.<\/p>\n<\/li>\n<\/ol>\n<h4>Step 3: Assemble the Pizza<\/h4>\n<ol>\n<li>\n<p><strong>Preheat the Oven:<\/strong> Preheat your oven to 475\u00b0F (245\u00b0C) and place a pizza stone or baking sheet inside to heat up.<\/p>\n<\/li>\n<li>\n<p><strong>Roll the Dough:<\/strong> Once the dough has risen, punch it down and roll it out to your desired thickness on a floured surface.<\/p>\n<\/li>\n<li>\n<p><strong>Prepare the Base:<\/strong> Transfer the rolled dough onto a piece of parchment paper. Brush the surface with BBQ sauce, leaving a small border for the crust.<\/p>\n<\/li>\n<li>\n<p><strong>Add Toppings:<\/strong> Evenly distribute the shredded pulled pork over the BBQ sauce. Top with mozzarella cheese, sliced red onions, and pickled jalape\u00f1os for a spicy kick, if using.<\/p>\n<\/li>\n<\/ol>\n<h4>Step 4: Bake the Pizza<\/h4>\n<ol>\n<li>\n<p><strong>Bake:<\/strong> Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet. Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned.<\/p>\n<\/li>\n<li>\n<p><strong>Garnish and Serve:<\/strong> Remove from the oven, garnish with fresh cilantro leaves, slice, and serve hot.<\/p>\n<\/li>\n<\/ol>\n<h3>Recipe Summary:<\/h3>\n<ul>\n<li><strong>Preparation Time:<\/strong> 3 hours (including dough rising and meat cooking)<\/li>\n<li><strong>Cooking Time:<\/strong> 12 minutes<\/li>\n<li><strong>Total Time:<\/strong> Approximately 3 hours and 15 minutes  <\/li>\n<li><strong>Calorie Count:<\/strong> Approximately 450 calories per slice (assuming 8 slices)<\/li>\n<\/ul>\n<p>This BBQ Pulled Pork Pizza is worth every minute spent in preparation. It offers a perfect blend of smoky, tangy, and savory flavors that will surely impress your taste buds and dinner guests alike! Enjoy this delightful homemade pizza with family and friends.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Delicious BBQ Pulled Pork Pizza Recipe If you&#8217;re a fan of both BBQ and pizza, then this BBQ Pulled Pork Pizza is about to become your next favorite recipe. Combining tender pulled pork, melty cheese, and zesty BBQ sauce on a crispy crust makes for a delightful culinary experience. Let&#8217;s dive into this scrumptious, homemade [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":1069,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[70],"tags":[],"class_list":["post-1070","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/wildeatsandtreats.com\/wp-content\/uploads\/2025\/02\/image-54.png","_links":{"self":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/comments?post=1070"}],"version-history":[{"count":1,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1070\/revisions"}],"predecessor-version":[{"id":1071,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/posts\/1070\/revisions\/1071"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media\/1069"}],"wp:attachment":[{"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/media?parent=1070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/categories?post=1070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildeatsandtreats.com\/index.php\/wp-json\/wp\/v2\/tags?post=1070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}