We’ve combined the tangy vinegar sauce of Carolina pulled pork and the tomato-based flavor of Memphis BBQ. Try it with leftover pulled pork Shake up your next backyard BBQ and serve pulled pork pizza instead of the traditional sandwich.

Ingredients

  • 1/4 cup uncooked grits or polenta, for rolling the dough
  • 1 ball prepared pizza dough, at room temperature
  • 2 tablespoons olive oil
  • 1/2 cup store-bought tomato-based BBQ sauce
  • 2 cups leftover or purchased pulled pork in mixed with 1/4 cup Carolina Cue Vinegar Sauce (link to Piglet)
  • 4 scallions (white and green parts), thinly sliced
  • 1 1/2 cups grated fontina cheese
  • 1 cup Carolina Coleslaw (link to Piglet)
  • Kosher salt and freshly ground black pepper to taste
  • Adventure Club: Use Berkshire (heirloom) pork to make the pulled pork.
  • Gas grill: Preheat all the burners on high with the lid down.
  • Charcoal grill: Build fire.

Instructions

  1. Sprinkle your work surface with the grits or polenta. Place the dough in the middle and gently roll or stretch it out into a 12-inch rectangle or circle about 1/4 inch thick. Brush both sides with the oil. Then:
  2. Gas grill: Dial down all the burners to medium. Pick up the dough by the two corners closest to you. In one motion, lay it down flat—directly over the heat source—on the cooking grate from back to front. Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling until the bottom is well marked and evenly browned.
  3. Charcoal grill: Move all of the gray-ashed briquettes to one side. Pick up the dough by the two corners closest to you. In one motion, lay it down flat—directly over the side without briquettes—on the grate from back to front. Close the lid and grill for 4 minutes (no peeking!), then check the crust, rotate it if necessary, and continue grilling until the bottom is well marked and evenly browned.
  4. Use tongs to transfer the crust from the grill to a peel or rimless baking sheet and close the lid. Flip to reveal the grilled side. Spread the entire surface with the BBQ sauce. Top with the pulled pork and scallions and sprinkle with the cheese. Then:
  5. Gas grill: Switch to indirect heat by turning off the center burner(s).
  6. Charcoal grill: No change.
  7. Set the pizza back on the grate over the unlit section and grill, with the lid down, until the bottom is well browned and the cheese melted, 7 to 10 minutes.
  8. Remove from the grill. Strew the coleslaw about evenly and season with salt and pepper. Slice and serve immediately.

 

Notes

Adapted from Pizza on the Grill: 100+ Feisty Fire-Roasted Recipes for Pizza & More[br]Copyright ©2014