I’ve added another recipe to our summer meal plan. I like to think that it’s more of a sophisticated pizza but my kids loved it especially the meat. You’ll want to try this one!
BBQ Pulled Pork Pizza with Brussel Sprouts
Credit: www.floatingkitchen.net
Ingredients
For the Pork
- 1 pork tenderloin, about 1 1/4 to 1 1/2 lbs ( I ended up using a pork shoulder and it was great)
- 1 1/2 cups barbecue sauce
For the Pizza
- 1 lb pizza dough
- 3 cups loosely packed brussels sprout leaves (from about a dozen brussels sprouts)
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups shredded mozzarella cheese
- 2-3 cups barbecue pulled pork
- 3/4 cups shredded fontina cheese ( I used provolone)
- 1/4 cup barbecue sauce
Directions
- Place the pork tenderloin in your slow cooker and cover it with the barbecue sauce. Place the lid on your slow cooker and turn it on. Cook the pork on high for about 4 hours or on low for about 8 hours. The pork is done when it is extremely tender and falls apart easily.
- Using two forks, shred the pork into smaller pieces, adding a bit more barbecue sauce or a tablespoon or two of water if it looks dry. Set aside and keep warm.
- If your dough has been in the refrigerator, remove it and place it on your counter top to rest for about 20-30 minutes.
- Pre-heat your oven to 400 degrees. If you’re using a pizza stone, warm it in your oven as the oven pre-heats. If you’re using a large baking sheet, dust it lightly with cornmeal and set it aside (no need to pre-heat it).
- Place the brussels sprout leaves in a medium bowl and toss gently with the olive oil. Set aside.
- On a floured surface, roll out the dough until it’s roughly a 12-inch circle. If the dough is elastic and hard to work with, let it rest for a few more minutes. Carefully transfer the dough to your warmed pizza stone or baking sheet.
- Sprinkle the mozzarella cheese evenly over the surface of the dough. Top with the barbecue pulled pork and the brussels sprout leaves. Then sprinkle with the fontina cheese and drizzle the remaining barbecue sauce on top.
- Transfer the pizza to your pre-heated oven and bake for 14-18 minutes. The crust should be starting to brown, the cheese should be melted and some of the brussels sprouts leaves should be crispy.
- Remove the pizza from the oven and allow it to rest for about 5 minutes. Serve immediately. NOTE: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
