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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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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! 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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