As for me and my comparatively less eventful weekend, I've got leftover BBQ from Saturday's little party. Leftovers are annoying. For one, you don't want to eat the same meal ten times in a row no matter how good it is. You're not on a desert island without options, you don't have to pick one meal to eat for the rest of your life, and despite evidence to the contrary, not everything does taste better the next day...but I can't waste food without hating myself for it. So......new plan.
What to do with BBQ for all leftovers? Make them into ANYTHING else. The bbq is good, I had leftover onions from the mac'n'cheese, so why not make a pizza? A yummy pizza with a flavored bbq crust, pulled pork, caramelized onions and plenty of pepper-jack cheese? No reason not too. There is no way this plan can't win. It's a perfect use of leftovers. I get good food, with only minimal effort, and no waste.
But, cooking for one means leftover pizza....it's a dangerous cycle.
BBQ Pork and Caramelized Onion Pizza
created for the Salisbury 2011 BBQ Festival
1 recipe pizza dough (see below, make the day before)
1 cup shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1 ½ cups pulled pork
½ cup bbq sauce
½ cup onion, cut into rings
1 tablespoon sugar
olive oil
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Knead the dough gently a few times. Then cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough.
While the dough is resting, dip the thin slices of onion into sugar and place on a large skillet. Cook on a medium heat. Cook until the onions becomes a light brown. Remove from heat.
Sprinkle the cornmeal onto the peel and place the dough onto the pizza peel or flat baking sheet. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
Brush the rim of the pizza with olive oil. Place half the pepper jack and cheddar cheese on the pizza, then sprinkle with half the pork. Drizzle with half the bbq sauce, and spoon caramelized onions onto the pizza.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Knead the dough gently a few times. Then cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough.
While the dough is resting, dip the thin slices of onion into sugar and place on a large skillet. Cook on a medium heat. Cook until the onions becomes a light brown. Remove from heat.
Sprinkle the cornmeal onto the peel and place the dough onto the pizza peel or flat baking sheet. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile.
Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.
Brush the rim of the pizza with olive oil. Place half the pepper jack and cheddar cheese on the pizza, then sprinkle with half the pork. Drizzle with half the bbq sauce, and spoon caramelized onions onto the pizza.
2 tablespoons sugar
1/2 tablespoon kosher salt
½ tablespoon bbq rub blend
1 tablespoon + 2 teaspoons chili flavored olive oil, separated + some for rubbing
3/4 cup warm water
2 cups bread flour
1 teaspoon instant yeast
cornmeal
Place the sugar, bbq rub, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. (If making the pulled pork pizza, look above for the remainder of the instructions).
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
