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Pulled Pork Pizza - Idea from The Dude

post #1 of 22
Thread Starter 
So after reading The Dude's post about Pulled Pork I got a hankering to try this tasty treat.

I started by making a quick sauce using the following:

1 Tbsp olive oil
1/2 chopped yellow onions
3 cloves garlic
1/2 a sweet red pepper
1 Handful of chopped mushrooms
1 28oz can of crushed tomatoes
1 can tom paste
dried basil
dried oregano

Might add some parmesan

Add the olive oil into a medium hot pan. Once the olive oil starts to shimmer add onion and garlic.

Sautee onion till it soft and slightly translucent.

Add peppers and mushrooms

Cook to just warm up vegetables.

Season with Salt and Pepper.

Add crushed tomatoes and paste.

Season with herbs and reson with salt and pepper

Simmer for at least 15 minutes.

So I'm a knucklehead and the pizza has turned to calzones. Will explain later and add more Qview. Gotta go eat now!
post #2 of 22
It turned into a calzone? Thank God. You were about to kick my cheapo pizza's butt all over this site. Looking good so far. Can't wait to see the finale.
post #3 of 22
We'll be watching for the Final Qview. PDT_Armataz_01_34.gif
post #4 of 22
Thread Starter 
Well the pizza idea went to ell after I couldn't get the dough off the cutting board and onto the pizza stone so we tossed more down on top and made calzones out of them. Easier to handle and were able to pick them up and place them on the stone.

So after the sauce was done I took dough I had picked up at a local pizza parlor and stretched it out into a square.

I shredded fresh Mozzarella and white cheddar.

Shredded parmesan over the dough, then sauce, pulled pork, a little BBQ sauce of my own making, cheddar and mozzarella.

I pulled some more dough over the top of the pizza and sealed as best as possible.

I had heated a pizza stone in a 500 degree oven for about 1/2 an hour. Into the oven for about 11 minutes.

So the pizza turned franken calzone came together well, I just wish that everyone out there could smell and taste it.
post #5 of 22
Thread Starter 
I'm a great cook as long as you don't count on the presentation aspect of cooking, it brings me down to a mediocre cook icon_smile.gif

Thank you for the vote of confidence.
post #6 of 22
Well it looks like the Dude inspired a few people with his pizza and a fine idea it is too. After all who doesn't like a good pizza and now a calzone I guess.
post #7 of 22
A. I love the name "franken calzone"
B. It looks like it tastes awesome.
C.points.giffor making that sauce.
post #8 of 22
ditto PDT_Armataz_01_37.gif
post #9 of 22
If they tasted as good as they look you have a winner... PDT_Armataz_01_37.gif
post #10 of 22
Thread Starter 
Thank you everyone.

The sauce is easy to make, I never had jarred sauce in the house as a kid. Because of that I rarely have it in the house now. The sauce really took all of about 15 minutes to prep and 15-20 to simmer. I urge everyone to try it. Far superior (IMHO) than a jarred sauce. And you can freeze it.

I hope that more people are inspired to make this delicious dish.
post #11 of 22
Lookin real good!

As for the making the sauce I just happened to bump into a .99C special on some. I figured iv never had any and thought to myself "this tastes like crap."

BIG ups to you for making your own though. At least from those of us who are to lazy to do so!
post #12 of 22
Thread Starter 
It really is very easy. You should give it a try sometime.
post #13 of 22
i love it!!!!!!!!
post #14 of 22
Who really cares how pretty it is. I think it LOOKS MIGHTY TASTY, and I'm betting I'm right !

post #15 of 22
Love PP pizza. Useually use Alton browns dough with kc honey. Toppings vary from red onion, green, red bells, shrooms, red peper flakes, olives (not a big fan) wife is though. Happy wife happy life biggrin.gif then the cheese lots of it. Pizza is pizza put you favorites on it and you can't go wrong.
Here's the dough recipe

  • 2 tablespoons sugar 1 tablespoon kosher salt* 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil Olive oil, for the pizza crust
  • Flour, for dusting the pizza peel

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare.

*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB
post #16 of 22
Thread Starter 
It was mighty tasty, if I do say so myself.
post #17 of 22
Dang.....I got to go cook soem pizza now....Man that really looks great....Cant wait to try it...
post #18 of 22
Thread Starter 
Thank you SC
post #19 of 22
Yeah I tried this last night. Added some brisket chunks like "meat balls"

The 50/50 mix of pizza and bbq does it for sure!
post #20 of 22
Thread Starter 
Where's the Qview?
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