When making Brunswick Stew, I bought and cooked a 4.5 pound Boston Butt roast, so – clearly, I had leftovers. And, I still had some of Biz’s Skinny Pizza Dough from when I made my Blueberry Pizza. Having both of those things, I decided to make a pulled pork BBQ pizza.
I decided to keep the ingredients pretty simple: Biz’s Skinny Pizza Dough, pulled pork, Alouette Garlic and Herb spreadable cheese, Monterey Jack Cheese and Sweet Baby Ray’s Mustard BBQ sauce.
I rolled the dough out into something, loosely, resembling a circle. Then added the Alouette Garlic and Herb cheese as the base.
Then I added some of the pulled pork. It was cold, fresh from the fridge – no need to heat it up, since it is going into a very hot oven! Next, the pizza was topped with shredded Monterey Jack cheese. And, lastly, drizzled on some of the BBQ sauce.
I cooked it on parchment paper (on top of a pizza stone) in my oven, for 20 minutes, at 500 degrees.
The savory flavor of the Alouette garlic and herb cheese, coupled with the tangy sweetness of the BBQ sauce was AMAZING!! So good!!
BBQ Pulled Pork Pizza
Biz’s Skinny Pizza Dough
Alouette Garlic and Herb Spreadable Cheese
Monterey Jack Cheese
- Roll out the dough (doing it on parchment paper makes it easier to put it in and take it out of the oven)
- Add Alouette Garlic and Herb cheese to the top of the dough
- Top with pulled pork and Monterey Jack Cheese
- Drizzle on the BBQ sauce
- Cook for 20 minutes in 500 degree oven
** Note I didn’t measure anything when I was making this, so just kind of eyeball it, depending on how much dough you use.