Fustini's Oils and Vinegars
BBQ Pork Pizza

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BBQ Pork Pizza

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BBQ Pork Pizza


Submitted by Chef Christie Struck

Ingredients

  • 1 tablespoon kosher salt
  • 1 tablespoon instant yeast
  • 2 cups warm water (~115 degrees)
  • 4 - 4 1/2 cups flour
  • Cornmeal
Toppings for one large pizza
Spicy Coleslaw
  • ¼ head purple cabbage, shredded
  • 1/3 head green cabbage, shredded
  • 1 carrot, shredded
  • ½ cup mayonnaise
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ teaspoon celery seed
  • 1 tablespoon Fustini’s Spicy Korean balsamic vinegar

Directions

Step 1. 

Mix all ingredients together into a wet dough and allow to rise for at least 90 minutes. Preheat oven to 550 degrees and place stoneware pans in the oven to heat. Roll out dough on parchment paper sprinkled with cornmeal with floured hands or rolling pin. Top with pizza toppings and cheese.


Step 2.  Pizza Toppings

Preheat oven to 550 degrees.  Mix together the BBQ sauce with the Fustini’s Spicy Korean vinegar and brush the pizza crust with the Fustini’s Chipotle oil, then top with the BBQ sauce mixture.  Spread the pulled pork evenly around the pizza. Top with the red onion and cheese and bake in a 550-degree oven for 10 – 12 minutes until cheese is slightly browned.


Step 3.  Spicy Coleslaw

While the pizza is baking, mix together the cabbages and carrot with the mayo, sugar, salt, celery seed, and vinegar and let the flavors meld for a few minutes.  After the pizza is done, take it out of the oven and let cool for a few minutes, then top with the coleslaw. Drizzle with balsamic glaze and serve. 




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