First start out by making the dough. Combine the yeast and warm water.
In the bowl of an electric mixer, combine the salt, sugar, and flour.
With the mixer on low speed, drizzle olive oil in the flour mixture.
Stir the yeast mixture and pour into the dough. Mix until just combined. Then coat a separate mixing bowl with olive oil and place dough in bowl. Turn the dough once to coat completely with the olive oil. Cover with plastic wrap and let rise for one hour or until doubled in size.
Next, make the bbq sauce. You can also buy some from the store, but I always prefer homemade. I love the way it makes my kitchen smell!
Caramelize the onions, grate the cheese, cut up the pineapple, and spread it all over the pizza.
For the pizza dough:1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
2 heaping tablespoons Sugar
⅓ cups Extra Virgin Olive Oil
Sprinkle yeast over 1 1/2 cups warm (115-120 F) water.
In a mixer, combine flour, sugar,and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and let rise for one hour.
Slow Cooker Pulled Pork:
2 medium onions, chopped
1 cup ketchup
2/3 cup cider vinegar
1/2 cup packed brown sugar
1/2 cup tomato paste
4 tablespoons paprika
1/2 tablespoon cayenne pepper
4 tablespoons Worcestershire sauce
7 teaspoons salt
3 teaspoons black pepper
5 pounds pork butt, cut into 2 pieces
Combine all of the ingredients except the pork butt and the buns in a large slow cooker. Stir together with a spoon until well combined. Add the 2 pieces of pork and place the lid on the slow cooker. Cook for 8 hours on low or until pork is tender and easily pulls apart from the bone.
Take two forks and shred the pork. Place the pork back into the slow cooker with the remaining sauce. Stir well and serve on rolls or buns.
Source: Two Peas and Their Pod, originally adapted from What's Gaby Cooking?
1 1/2 C. Ketchup
1/4 C. molasses
2 T. cider vinegar
3 T. honey
1 1/2 t. Tobasco
1/2 t. liquid smoke
2 heaping T. brown sugar
1/4 t. lemon juice
salt and pepper to taste
Whisk all the ingredients together in a small saucepan and cook on low for 15-20 minutes.
1 C. bbq sauce (I like mine saucy, but you can use less or more)
2 1/2 C. pulled pork, finely shredded
1 T. extra virgin olive oil
1/2 medium red onion, thinly sliced
1/2 C. 1/2-in. pineapple chunks
1/2 C. mozzarella pearls or shredded cheese (I used the pearls)
1 C. shredded smoked Gouda cheese
Preheat the oven to 450 F. Drizzle olive oil in medium skillet over medium heat. Once the skillet is hot, saute the red onion until it has carmelized to a golden brown.
Grease a large baking sheet with cooking spray. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Use fingers to make small indentations all over the dough to let the sauce and toppings soak in.
Spread bbq sauce over the dough, then layer the pork, onions, and pineapple. Sprinkle the cheeses evenly over the top.
Bake the pizza for 20-25 minutes or until the crust is golden brown and the cheese is melted. Enjoy!