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Pig-Out Pizza
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Tender shredded pork, spicy sauce, and cornmeal in the crust makes everyone want to "pig-out" on this pizza!

45 minutes + time for slow cooking pork

20-25 minutes

4 servings

Ingredients
Ingredients:
For 14" Crust:
1 Tbl. yeast
1 C warm water
pinch sugar
2 1/2 C all-purpose flour, divided
1/2 C cornmeal
1 tsp salt
4 Tbl. olive oil
Pork:
2-3 lb pork roast
3 C barbecue sauce
1 C brown sugar
1/2 C water
2 Tbl spicy mustard
dash of cayenne pepper
Sauce:
2 1/2 C mayo
1/2 C barbecue sauce
1 Tbl. Italian Seasoning
1/4 tsp. cayenne pepper
1 Tbl. minced garlic
Toppings:
4-5 C of the pork roast, shredded
1/2 lb cooked bacon, crumbled
1 medium red onion, thinly sliced into rings
1 C chopped cilantro
3 C cheddar cheese
Optional: Barbecue sauce for dipping


Directions
1. Start pork early in the day. Pour water into Wolfgang Puck
slow cooker.
2. Add pork roast, barbecue sauce, brown sugar, mustard, and
cayenne pepper
3. Cook on low, for several hours, until tender and shreds
easily. I cooked mine for 7 hours
4. Preheat oven to 400 degrees
5. For Crust combine in large bowl, yeast, warm water, sugar,
and 1 cup of flour.
6. Cover and let set 15 minutes.
7. Stir in cornmeal, remaining flour, salt, and olive oil
8. Knead 10 minutes or use dough hook on stand mixer and mix
for 4-5 minutes.
9. Let dough rest 10 minutes while you chop onions and
cilantro.
10. With oiled fingers, press dough onto 14" baking stone or
pizza pan that has been sprinkled with cornmeal.
11. Bake 5 minutes at 400 degrees before adding sauce or
toppings.
12. For sauce combine all ingredients and mix well with
Wolfgang Puck immersion blender.
13. Top partially baked crust with sauce, shredded pork,
crumbled bacon, onions, cilantro and top with shredded
cheddar.
14. Bake at 400 degrees until crust is browned and cheese is
bubbly 15-20 minutes
15. Let stand for 5 minutes before cutting into eight slices.
16.If desired, serve with additional barbecue sauce for
dipping or drizzling.
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