When you’ve got leftover pulled pork from the crockpot or the grill, create an easy weeknight meal with this leftover pulled pork pizza. Find more leftover pulled pork recipes here.
My family is a huge fan of making pulled pork. It’s super easy to throw a pork shoulder roast in the slow cooker, but it is extra special when slow roasted and smoked over the grill. And no matter how we make it, we are guaranteed with lots of leftover pulled pork!
Another family favorite meal is the pizza, of course. So why not make some leftover pulled pizza?
Why this recipe is so great
Pizza is one of those meals that everyone in my family loves. Of course, we each like to customize it to our own liking. But one pizza topping we all agree on loving is pulled pork.
For this leftover pulled pork pizza, you can go all homemade or take it easy on yourself with pre-made ingredients. That means refrigerated pizza dough, store bought marinara, store bought barbecue sauce and shredded cheese.
If you prefer to go all homemade, then by all means, go for it. I won’t be offended. And of course, you can do a little of both. When I have time, I love making homemade pizza dough.
But I don’t always have the time so I like to grab some Trader Joe’s pre-made pizza dough to make meal prep easier. And for the pizza sauce, I have a delicious homemade marinara recipe made with vegetables.
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Ingredients you need
- Yeast: You can use active dry yeast or instant dry yeast.
- Extra virgin olive oil: You can use a mild or pungent olive oil for the pizza dough.
- All purpose flour: Some people like to use bread flour for pizza dough. This is also fine.
- Marinara sauce: You can use homemade or store bought marinara sauce.
- Barbecue sauce: You can use homemade or store bought barbecue sauce.
- Corn meal: Adding a layer of corn meal between the pizza dough and the pizza pan helps keep the pizza from sticking while it bakes.
- Shredded sharp cheddar cheese: Of course, you can also use traditional mozzarella cheese, but sharp cheddar really compliments the pulled pork.
- Leftover pulled pork: You can use plain pulled pork or sauce laden pork. You can also use carnitas.
- Red onion: You can also use sweet Vidalia onions.
- Fresh cilantro and arugula: I love adding fresh herbs and greens to my pizza. You can omit if you do not care for this.
1. In a measuring cup combine yeast and warm water. Wait until mixture is creamy, about 10 minutes then stir in cold water and olive oil. Instant Yeast doesn’t need this blooming time.
I used to use rapid rise yeast for all of my bread baking. But a friend of mine sent me this instant yeast, and I became a convert! I keep my yeast in an air tight container in the freezer and it has lasted for a very long time and is still effective.
2. In a medium bowl mix flour and salt with a fork. Pour yeast mixture into the flour mixture and mix until sticky dough forms.
3. Place dough on well-floured surface and knead until smooth, about 10 minutes. My daughter is always on board to make homemade pizza dough. So if you have kids, employ them to help with the dinner making!
4. Cover dough with towel, in a bowl and cover for 15 minutes. Knead dough again and place dough on a clean towel, in a bowl and let rise until doubled in size, about 1-2 hours. Dough can be refrigerated for up to 48 hours. Flour covered dough can also be placed in a freezer bag and placed in a freezer for up to 1 month. When ready to use, make sure pizza dough is at room temperature.
5. In a small bowl, mix together marinara and barbecue sauce. Prepare 9-inch pizza pan by scattering corn meal evenly over it. Spread dough onto prepare pan and add spread bbq-marinara sauce evenly over the pizza dough. Scatter shredded cheese evenly over the sauce. Place pulled pork and onions over the cheese.
6. Bake for about 10-15 minutes in a 500ºF oven, or until cheese is brown and bubbly. Garnish top of pizza with cilantro and arugula and serve.
Recipe tips and FAQs
I used to fail miserably with homemade yeast breads because I was always chasing the warm spots of the house for my bread to rise. My new ovens have a proof option, creating the perfect cozy temperature for yeast doughs to rise.
Just place your dough in a lightly oiled bowl and cover with a towel. I sometimes wrap it in a kitchen towel or let it rest on the cutting board, covered with a towel. Let your dough rise until it is double in size, about 2 hours. Again, this all depends on how friendly and warm your space is.
Kneading the pizza dough insures that the bands of gluten in your dough is strong and that your bread or pizza crust will hold its shape. In the end, you want a smooth slightly elastic dough.
- 1 ½ teaspoon active dry yeast
- ¼ cup lukewarm water
- ½ cup cold water
- 1 ½ TBS extra virgin olive oil
- 1 ⅔ cups sifted all purpose flour, plus ¼ cup for kneading
- ¾ teaspoon salt
- ½ cup marinara sauce
- ½ cup barbecue sauce
- 2 TBS corn meal
- 2 cups shredded sharp cheddar cheese
- 1 cup leftover pulled pork
- ¼ red onion, cut into rings or slices
- 2 TBS diced fresh cilantro
- handful of fresh arugula
- In a measuring cup combine yeast and warm water.
- Wait until mixture is creamy, about 10 minutes.
- Stir in cold water and olive oil.
- In a medium bowl mix flour and salt with a fork.
- Pour yeast mixture into the flour mixture and mix until sticky dough forms.
- Place dough on well-floured surface and knead until smooth, about 10 minutes.
- Cover dough with towel, in a bowl and cover for 15 mins.
- Knead dough again and place dough on a clean towel, in a bowl and let rise until doubled in size, about 1-2 hours.
- Dough can be refrigerated for up to 48 hours.
- Flour covered dough can also be placed in a freezer bag and placed in a freezer for up to 1 month. When ready to use, make sure pizza dough is at room temperature.
- Preheat oven to 500ºF.
- In a small bowl, mix together marinara and barbecue sauce.
- Prepare 9-inch pizza pan by scattering corn meal evenly over it.
- Spread dough onto prepare pan and add spread bbq-marinara sauce evenly over the pizza dough.
- Scatter shredded cheese evenly over the sauce.
- Place pulled pork and onions over the cheese.
- Bake for about 10-15 minutes, or until cheese is brown and bubbly.
- Garnish top of pizza with cilantro and arugula and serve.
Serving Size:¼ pizza
Amount Per Serving: Calories: 578.9Total Fat: 21.2gSaturated Fat: 8.8gTrans Fat: 0.8gUnsaturated Fat: 3.8gCholesterol: 56.3mgSodium: 1503.3mgCarbohydrates: 72.5gFiber: 5.2gSugar: 20.4gProtein: 28.0g
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