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Pulled Pork Pizza?

post #1 of 23
Thread Starter 
If you were to consider making a pulled pork pizza how would you go about it? I'm looking for everyones thoughts and ideas on this from what kind of sauce you would use to cheese and anything else. Would you use the tangy finishing sauce or just use the slow smoked pp? What other ingredients might help to make a delicious pulled pork pizza?

Thanks for any and all suggestions.
post #2 of 23
I would make like any other pizza just throw some pulled pork it.
Basicly like you would ham,bacon,canadian bacon,sausage or shredded beef.
post #3 of 23
Thread Starter 
Thanks Glued! How bout the finishing sauce?
post #4 of 23
That's a interesting thought. hmmmmmmm

you could add some to the pork before using it as a toping.
I'm not sure how much it would cook out.

It might be good applying to the cooked pizza.

Experiment and see what happens.
be sure to let us know how it comes out.

Pulled pork pizza sounds good. I might have to give it shot.
I've wanting to make pizza for awhile but never got a round2it.

Well I guess I got one now!
post #5 of 23
How about sauce, cheese, pulled pork, and pineapples.
post #6 of 23
Thread Starter 
I plan on doing some experimenting, just wanted some input from all the fine folks here to give me some guidance.

Mmmmm I do love pineapple on pizza thanks Gramason! The little women doesn't but its easy enough to put it on half of the pizza.

Thanks again and keep them coming!
post #7 of 23
MM MM MM....how could that not be good!

Also, I make a BBQ Spaghetti using pulled pork, and a sweet BBQ sauce. It's really good. You might do the same thing with the sauce for your pizza. Just take any recipe for a good Q sauce and add more sugar and/or honey and an extra can of tomato paste to thicken it up. Go light when applying to the crust or it will separate and get soupy (this is the biggest mistake most people make when making pizza).

Also, I'm with Glued on the finishing sauce. I would leave it out and add it afterward to make sure it doesn't make itself into the crust.

Let us know how it works out!
post #8 of 23
what glued said about the pork drying out.... maybe better to make your pizza with toppings and sauce exept the pulled pork, pineapple always goes good with pork but whatever you like is what i would use. and then add the pulled pork at the very end just to heat it up. just a thought
post #9 of 23
I have made many Bar-b-que pizzas. I would add a small amount of liquid smoke to some bbq sauce in a bowl. Then add a little to a small pile of pork and stir. The trick to a pizza like this is that you ALWAYS put the meat UNDER the cheese. It is not a topping. You can try it both ways but you will see the heat of the oven will not do drier meats any good.
post #10 of 23
I make bbq pizzas too. smile.gif
I like to mix my pulled pork with some twangy BBQ sauce, roll out my dough, top with the bbq'd pork (or beef)...then top with shredded smoked mozzarella.
I do not use any pizza sauce, just enough twangy bbq sauce mixed with the meat to keep it from drying out. The smoked cheese adds a lot too. smile.gif
post #11 of 23
I'd throw some red onions on there too.
post #12 of 23
Thread Starter 
Outstanding! I can't thank you all enough, those are some wonderful ideas and suggestions. Makes me want to leave work now and go get started on this hehe. I will definitely keep you all posted on the progress with this along with some Q-view to boot! I'm just not sure when I will have enough time to smoke some buttsPDT_Armataz_01_02.gif I suppose I could try to get some done this weekend but I'm already streched thin. Oh well who needs sleep anyways?

Again thanks all!
post #13 of 23
Get a can of crushed san marzano tomatoes. Add to it enough bbq sauce to taste.
Spread that over your dough. Sprinkle the pulled pork over it. Add some sauted onion. Sprinkel with pieces of GOOD mozzarella (preferably a water packed variety)

Simple enough but should result in good flavor.
post #14 of 23
Thread Starter 
First of all a huge thanks to everyone! Fianlly got around to getting some butts in the smoker and also a first attempt at pizza. We kept it fairly simple this time around. Used a store bought crust to save some time, (springtime yard work got me real busy). For sauce we used a very light coat of nothing other than Jeff's own, "Goodness Gracious Sakes Alive" BBQ sauce on one half and ranch dressing for the other half, (the BBQ sauce side was much better than the ranch side). Then a moderate coat of smoked Mozzarela mixed with some regular Mozzarela. Pretty much covered the entire top with pulled pork that already had the finishing sauce added and it kept the tang through the cook! From there we covered the pork generously with more smoked Mozz, fresh Mozz, and some regular chedder along with some fresh garlic and red onions. Put in oven for about 25 minutes. OMG was it delicious!!! We both can't wait to try another one. Next time I will try using smoked chedder and I think some pineapple would really do this pizza some justice. So here is some pics I hope you enjoy. Until next time.

Edit: Almost forgot to mention I used 3 charcoal briquettes along with apple chunks in my MES to get the slight smoke ring you can see in the pulled pork pic. Seemed to work rather well!
post #15 of 23
MMM. that looks tasty. Excellent work. I.... can ... almost.... smell .. it ..... through... the ... speakers......
post #16 of 23
That pizza looks delicious. I got to try that soon.
post #17 of 23
Looks like it came out great!!!!!!!!!PDT_Armataz_01_37.gif
post #18 of 23
We make homade pizza all the time and we like it meaty. Wonderful idea Placebo. BTW your pics are $$$$$$$$$$$$$$ wink.gif
post #19 of 23
man, that looks great!!!! gotta try that soon. gonna smoke a butt prob next wknd and if any left gonna have pizza
post #20 of 23
best lookin pizza I have seen.
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