Pulled Pork BBQ Pizza

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Pulled Pork BBQ Pizza

Beer Pizza Crust:

1 cup beer

1 tsp. salt

2 teaspoons sugar

3 1/4 cups bread flour

1 1/2 teaspoons instant yeast


About 2 cups BBQ pulled pork with BBQ sauce added to taste

about 1 1/2 cups favorite BBQ sauce

1 1/2 cups grated mozzarella

Cole slaw:

one 1lb. bag shredded cabbage mix of red, green cabbage and carrots

1 bunch green onions, sliced

1 red bell bell pepper , diced

3/4 cup mayonaise

2 tablespoons sugar

1 1/2 tablespoon apple cider vinegar

2 teaspoons black pepper

1 1/2 teaspoon chipotle mustard or your favorite

1/2 teaspoon salt


Add all the ingredients to the bowl of a stand mixer and blend with dough hook attachment until smooth. Place in a oiled bowl , cover and allow to rise until doubled. Form into a thin round pizza crust.

This crust can also be made in a bread machine on the dough setting , placing ingredients in the order as stated with the machine.

Preheat oven to 375 degrees. Preheat with pizza stone if using one.

Spread 3/4 of the BBQ sauce over the rolled out crust. Sprinkle half the cheese evenly over the crust. Evenly scatter the pulled pork and drizzle the remaining BBQ sauce over the pork.  Sprinkle remaining cheese and bake. Bake until topping are hot and bubbling and crust in golden and done; about 20 minutes.

Meanwhile make the Cole slaw. Combine all the ingredients and toss well to combine.

When pizza is cooked, add the some of the Cole slaw on top. Use the extra as a side dish.


Steak House Pizza with Whole Wheat Crust on the grill.


I made this while at our cabin that currently has no oven. I made a whole wheat pizza crust but store bought would work fine as well.

Whole Wheat Pizza Dough :

1 1/2 cups water

1/4 cup olive oil

2 1/2 cups unbleached all-purpose flour

1 cup whole wheat flour

2 1/2 tsp instant yeast

Bread Machine:

Place ingredients in pan as directed in your machines manual. Set on dough setting.

Stand Mixer:

Place the dry ingredients in stand mixer bowl fitted with a dough hook. With motor running, gradually pour in liquids and knead with machine until smooth. Place dough in oiled bowl, cover and allow to rise until puffy. Punch down and form crust.

Dough can be made ahead and refrigerated in sealed container. This also gives a greater depth of flavor to the crust.



I rolled the dough out thin and placed it on a hot grill. I flipped the dough once grill marks appeared . While the other side cooks I added the toppings which I prepared ahead of time.

The toppings consisted of



Thinly sliced green onions

Grilled medium rare petite sirloin, sliced thinly after resting for a bit.

Sauteed sliced cremini mushrooms and thinly sliced onion in butter until mushrooms were cooked and onions caramelized. Removed to a platter and used same pan for the sauce.

The sauce was made with a reduction of whiskey. Once the whiskey had reduced by half I added heavy cream and continued to reduce until thick. I also added to the sauce while reducing roasted garlic , salt and pepper. When the sauce has thicken significantly I stirred in some Marscapone until melted throughout and the sauteed mushrooms and onions.

I spread the sauce evenly over crust. Layered the steak and provolone cheese. Sprinkle over top the green onions and arugula. The pizza stayed on the grill until the provolone had melted. YUM!!!

Corned Beef and Cabbage Pizza on Whole Wheat and Caraway Crust

Corned Beef and Cabbage Pizza on Whole Wheat and Caraway Crust

Corned Beef and Cabbage Topping

2 tbsp butter

1 tbsp canola oil

1/4 cup thinly sliced peeled carrots

1 cup diced cabbage

1 tbsp shallots

1 tsp. minced garlic

2 cups shredded corned beef

1 tsp black pepper

1/4 cup white wine

1 tbsp. Dijon mustard

1 tbsp. whole-grain mustard

1 tbsp. prepared horseradish

2 cups grated extra sharp whit cheddar

3/4 cup frozen peas , thawed patted dry

1/4 cup grated parmesan

3oz. cream cheese

In a large pan saute cabbage and carrots with butter and oil until just tender. Stir in shallots and garlic and saute about 2-3 minutes. Add the corned beef and black pepper and saute until beef begins to crisp. Deglaze pan with wine. Stir in cream cheese.

Place saute cabbage, carrots and beef mixture on dough, spread evenly. Sprinkle peas over top. Sprinkle the grated cheeses and bake.


Whole Wheat and Caraway Crust

2 1/4 cups water

2 tsp. salt

2 tbsp granulated sugar

3 tbsp olive oil

2 cups whole wheat flour

3 3/4 cups bread flour

2 tsp. active or instant yeast


Mix together dry ingredients except yeast into mixing bowl with dough hook. Add the yeast and gradually pour in the olive oil and water. Mix until combined. Knead until smooth. Rise twice. Spread with your hands to dough into a parchment lined sheet pan.

Place filling on top of crust sprinkle top with the grated cheeses. Bake at 400 degrees for about 20 minutes or until melted and crust is golden brown.

Artichoke-Pesto Pizza with Fresh Mozzarella on Rosemary Whole Wheat Crust

Artichoke-Pesto Pizza with Fresh Mozzarella on Rosemary Whole Wheat Crust


Preheat oven to 450 degrees

Make dough , while dough is rising make pesto.


1 cup basil leaves

3 clove garlic, chopped

1/4 cup, toasted pine nuts or walnuts

1/2 cup -1 cup grated parmesan cheese

1/4 cup olive oil

In a food processor fitted with metal blade add all ingredients except olive oil to bowl. With motor running slowly add olive oil. Once added, pesto complete. Store in fridge or you can freeze for later use.

1 cup steamed artichoke hearts

8 oz. fresh mozzarella , sliced

1/2 cup grated parmesan

1/2 cup Kalamata olives, chopped

Rosemary Whole Wheat Crust

1 1/2 cups water

1 1/2 tsp salt

1 Tablespoon sugar

2 Tablespoons olive oi

1 1/4 cups whole wheat flour

3 cups bread flour

2 tsp. active dry/instant yeast

1 tsp. dried rosemary or 2 tsp fresh , chopped

In a stand mixer fitted with dough hook, add water, salt, sugar and oil. Blend on low . In a separate bowl mix together flours,rosemary and yeast.

Slowly add flour mixture to water mixture while mixer is running on low.

Blend together and knead with mixer or by hand until you have a smooth dough.

Place in large greased bowl and cover with plastic wrap . Allow to rise until about double in size . Punch down and rise once more. Ready to form crust. Form crust in whatever shape you would like and to whatever thickness you prefer.

Spread pesto on top of crust, then arrange cheese slices . Sprinkle on the Artichokes, olives and parmesan cheese.

Bake in preheated 450 degree oven until bubbly and crust is golden.

Pancetta and Tomato Calzone with Black Pepper and Garlic Crust

Pancetta and Tomato Calzone with Black Pepper and Garlic Crust


10 oz. pancetta, diced

1 onion, diced

1/2 of yellow bell pepper, julienned

3 cups sliced cremini mushrooms

1 small head roasted garlic, pulp squeezed out and reserved

2 tomatoes, seeded and diced

1/4 cup diced sun-dried tomatoes packed in olive oil

1/3 cup grated mozzarella

1/3 cup grated Parmesan

2 tablespoons fresh chopped basil

salt and pepper; to taste



1 cup water

3 cups flour

1 tsp. salt

2 tablespoons olive oil

1 tablespoon sugar

3 cloves garlic ,minced

1 tablespoon fresh chopped basil

1 tsp. black pepper

2 tsp. instant yeast



Cook the pancetta until crisp. Add the onion and bell peppers; cook until softened. Add the mushrooms and cook until moisture is evaporated off. Add the tomatoes, roasted garlic pulp and sun-dried tomatoes; cook until very hot. Set aside to cool. Once cool , stir in cheese and basil. Salt and pepper; to taste.



This dough can be made in a bread machine and by hand. If using bread machine put together according to machines directions.

Add the water and yeast to a bowl of a stand mixer fitted with a dough hook. Mix and allow to become foamy. Add the remaining ingredients and knead until smooth. Place in a greased bowl and allow to rise once.

Divide finished dough into 4 pieces. Roll out to about 8 inch circle. Fill with 1/4 of the filling and seal well. Place on a parchment lined baking sheet and bake for 30 minutes until golden. Brush a light coat of olive oil onto of finished calzone.


Chicken Tikka Masala Pizza

ChickenTikka Masala Pizza


Lavash bread

Mozzarella cheese

Tikka Masala

1 cup yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons cayenne pepper

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

4 teaspoons salt, or to taste

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 teaspoons ground cumin

2 teaspoons paprika

3 teaspoons salt, or to taste

1 (8 ounce) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro


In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.  Garnish with fresh cilantro.

Spread  tikka masala over the lavash bread, sprinkle with cheese. Bake in 375 degree oven until bread is crispy and toppings warmed through, cheese melted.

Grilled Potato Pizza

Grilled Potato Pizza


Grilled Potato Pizza

Whole Wheat Crust:

1 cup water

1 tsp. salt

1 tablespoon sugar

2 tablespoon olive oil

1/2 cup whole wheat flour

2 cups bread flour

1 1/2 tsp. instant yeast

Combine all ingredients and knead until smooth. Allow to rise and punch down twice. Roll out into crust.

With grill set on high heat , oil grill grates and place crust on grill. Close grill for about 3 minutes or until grill marks and a slight golden color is achieved. Flip crust and repeat on other side. Remove crust and add toppings. Place back on grill until topping are warmed through and bubbly.

Potato Topping:

3 red potatoes, cut into 1/4 inch slices.

2 tablespoons olive oil

2 tablespoons butter, melted

3 oz. pancetta, cooked crisp and drained of fat

1 cup cremini mushrooms, sliced

3 green onions, sliced

1 head roasted garlic

1 cup sour cream

1 1/2 cup mozzarella

1/2 cup cheddar

1/2 tsp. Italian seasoning and enough for sprinkling on tops of potatoes

1/4 cup torn fresh basil

Parmesan cheese, enough to sprinkle tops of potatoes

Preheat broiler. Place sliced potatoes on broiler pan . Combine the melted butter and olive oil in a small bowl. Brush both sides of potatoes with the butter and olive oil mixture. Sprinkle tops with salt and pepper along with a sprinkling of Italian seasoning. Broil potatoes for  8 minutes. Remove potatoes and flip them over. Sprinkle tops with parmesan cheese, place bake under broiler for 5 minutes or until golden. Set aside to cool.

Combine in a small bowl sour cream, mozzarella, cheddar , roasted garlic and Italian seasoning.

To assemble pizza:

Spread sour cream cheese mixture over the top of the grilled crust. Layer the remaining toppings except fresh basil and return to grill until heated through and bubbly. Remove from grill and top with fresh basil.

Asparagus Pizza on Beer Pizza Crust

Asparagus Pizza on Beer Pizza Crust


Beer Pizza Crust

1 cup beer

1 tsp. salt

2 tsp. sugar

3 1/4 cups bread flour

2 tsp. dried basil

1 1/2 tsp. instant yeast

Combine dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse until combined, while machine is running pour in beer. Blend until dough comes together. Rise and punch down twice. After 2 risings form into crust.

1 lb. pencil thin asparagus

1/4 lb. proscuitto

10.5 oz, log of soft goat cheese

1 head of roasted garlic

1/2 cup grated parmesan

red pepper flakes

pepper , to taste

olive oil

1/4 cup fresh basil, chiffonade

Preheat oven to 400 degrees.

Combine the goat cheese and roasted garlic. Spread onto crust , top with trimmed asparagus spears,  sprinkle with red pepper flakes and pepper to taste. Place proscuitto on top of asparagus , sprinkle with grated parmesan. Drizzle entire pizza lightly with olive oil. Bake until cooked through and nicely browned. Remove from oven and sprinkle chiffonade basil over top.

French-Italian Fusion Pizza



Pizza Dough:

1 tablespoon active yeast

pinch of sugar

1 1/4 cups warm water

2 tablespoons olive oil

2 cloves garlic, chopped

3 cups flour

1 tsp. salt

Garlic Cream Sauce:

1/2 cup white wine

1 shallot, chopped

4 cloves garlic, chopped

1 1/2 cups heavy cream

salt and pepper, to taste


5oz. pancetta, chopped

1 tablespoon olive oil

2 sweet onions, diced

1 cup fontina cheese, grated

To prepare the dough, combine the yeast, sugar and water in a bowl of a mixer fitted with a paddle attachment and mix on low speed until yeast has dissolved. Let stand until the  mixture is creamy and foamy. Add oil, garlic, and 1 cup flour, and mix to form a soft dough. Add the remaining 2 cups flour, about 1/2 cup at a time, mixing well after each addition. Add the salt and mix on low until dough is smooth and elastic. Transfer the dough onto a well floured surface and knead to form a smooth ball. Oil a large bowl with olive oil, place dough in bowl and cover. Let rise until doubled in volume.

Meanwhile, to prepare the cream sauce, combine the wine, shallot and garlic in saucepan over high heat and reduce until about 1/4 cup liquid remains. Add cream and cook over medium heat until sauce is thick enough to coat the back of a wooden spoon. Let sauce cool to room temperature until ready to assemble the pizza.

To prepare the toppings, heat large saute pan over medium heat until hot. Add pancetta and cook until very crispy. Remove from pan with slotted spoon and allow to drain on paper towels. Add the olive oil and onions to the pancetta drippings and cook over medium heat, without stirring, until brown and caramelized. Do not allow to burn. Let onions cool to room temperature.

To assemble the pizza, set a pizza stone in the oven and preheat the oven to 425 degrees. Cut the dough in half. On a well floured surface , roll half the dough into a 12 inch circle. Place the dough on a pizza peel. Gently spread half the cream sauce over the dough, then top with half the caramelized onions, and pancetta. Sprinkle with half the grated fontina cheese. Repeat with remaining dough. Carefully slide the pizza onto the heated pizza stone and bake for about 10 minutes or until  crust is golden brown.

Serve warm.

Pizza Rustica

Pizza Rustica



3 cups flour

1/2 cup sugar

1 tsp. salt

1 tsp. baking powder

12 tablespoons butter, chilled

3 eggs


2 lbs. whole milk ricotta

6 eggs

1 tsp freshly ground black pepper

1/4 cup grated Pecorino Romano

1 lb. mozzarella, coarsely grated

1/2 lb. pancetta, diced and cooked crisp

1/2 lb. prosciutto, shredded

1/2 cup flat leaf parsley, chopped

Egg wash: 1 egg well beaten with a pinch of salt

One 12×2 inch diameter cake pan

Preheat oven to 350 degrees.

Dough: Combine the dry ingredients in the bowl of a food processor fitted with a metal blade and pulse until blended. Cut the butter into tablespoon pieces and sprinkle evenly over the flour mixture. Pulse until blended. Beat eggs and blend into the flour mixture, continue to blend until mixture forms a dough. Remove and divide into 1/3 piece formed into a square and wrap in plastic and 2/3 piece form into a round disk, wrap in plastic wrap. Refrigerate while preparing filling.


In a bowl of a food processor fitted with a metal blade add the ricotta and blend until smooth. Add eggs and blend until combined. Stir in remaining ingredients.


Remove dough from the refrigerator. Roll out the large piece to fit the pan . Don’t be alarmed if dough tears, press in were needed. Pour in the filling . Roll out the smaller piece and cut into strips. Lay the strips over the filling in a lattice pattern. Trim off any excess dough and roll the outside edges to form a rim around the out side edge. Bake for 45 minutes or until filling is set. Do not over bake or filling will become watery. Remove from oven and allow to cool in pan. Remove from pan as a cake layer would be removed and invert top side up on to a serving platter. Serve at room temperature.