Leftovers never looked so good. Alex made ribs on Sunday and, since he always makes enough food for a small army, we had leftovers even after feeding eight people for our True Detective TV group. When thinking of a way to reuse this foodstuff, I thought about BBQ chicken pizza, but instead of chicken, we’re taking it to the next level with the meat from pork ribs. This is manly stuff, people.
You could certainly use BBQ pulled pork here or shred some baked chicken and mix in some BBQ sauce. You could also skip caramelizing the onions and just use raw red onion, but I think that the caramelized onion stands up to the high oven temperature, plus I personally don’t love raw red onion (I know, I’m weird).
I served this with a super simple green salad with some sliced radish and lemon vinaigrette.
BBQ Pizza with Caramelized Red Onion
1/2 cup water
1 packet active dry yeast
1 1/2 cups all purpose flour (I used 1 part whole wheat flour and 2 parts white flour)
1 tsp. salt
1 Tbsp. olive oil
2 Tbsp. shredded parmesan cheese, plus more for finishing
1 1/2 cups BBQ pork or chicken, shredded
1 red onion, sliced into half moons and caramelized (simmered in butter for about an hour)
8 oz. part-skim mozzarella, 1/4-inch slices, then cut each slice in half
1 tsp. cornmeal
some type of green garnish (I used pea shoots, but you could use arugula, parsley, spinach, or cilantro)
For the crust: Heat the oven to 225 F for 5 minutes, then turn it off. During this time, pour the water and yeast into the mixing bowl of an electric mixer and let sit for 5 minutes. When the time is up, add the flour and salt and mix on medium speed with the dough hook until the dough forms into a ball. Turn the speed down to low and mix for 5 more minutes. Take the dough ball out of the mixing bowl, coat the bowl with the olive oil, place the dough back in the bowl, cover with plastic wrap, and place in the warm oven for 30 minutes. Take out when time is up.
To assemble the pizza: Heat the oven to 500 F or as high as it will go. When the dough is ready, roll it out on flat surfaced that has been sprinkled with flour. Take out a cookie sheet and sprinkle the cornmeal on the surface, then place the rolled out, oval-shaped dough onto the cookie sheet. Tuck the edges over about a 1/2 inch to form the outside crust. Sprinkle the shredded parmesan on the dough, then layer the BBQ pork, then the onions, then the cheese on top. Cook in the oven for about 15 minutes or until the cheese begins to bubble. When the pizza is ready, take it out of the oven and simply slide the pizza onto a cutting board (this should be easy because of the cornmeal). Let cool for at least 5 minutes and top with something green–herbs or leafy greens will do. Slice it up and enjoy!