Now that I am officially over my fear of pizza dough, I have been making pizzas like crazy. Or crazy pizzas. Whichever you prefer. A pizza crust is like an open faced sandwich-a blank canvas, if you will-just waiting for you to fill it with textures and flavors and leftover bits and pieces. This pizza is slightly sweet, smokey, meaty and would be great with some thin slices of green bell pepper or fresh jalapeno in there as well.
Barbecue Pulled Pork and Caramelized Onion Pizza
makes 1 large thin crust pizza, prep 10 min, cook 45 min
- 2 tbsp butter
- 2 yellow onions, sliced
- 2 tbsp balsamic vinegar
- 1 pizza crust
- 1/4 cup barbecue sauce
- 1 cup pulled pork
- 2 cloves garlic, minced
- 1/4 cup finely chopped or sliced green pepper (sweet or hot)
- 8 oz Monterrey Jack cheese
- 2 tbsp blue cheese crumbles
- 2 tbsp green onion
- Melt butter of medium-low heat in a frying pan. Heat oven to 500°F.
- Add onions and stir until coated. Allow onions to cook until golden and then deep brown, stirring only occasionally to prevent sticking.
- Once onions are sufficiently browned and soft, splash pan with balsamic vinegar and stir to coat onions. Cook an additional minute or so, stirring up the brown bits from the pan. Set aside to cool.
- Brush pizza crust or dough all over with barbecue sauce.
- Sprinkle meat, garlic, caramelized onions, and peppers over crust, evenly.
- Cover with shredded cheese and sprinkle blue cheese crumbles over the top.
- Bake pizza approx 10-15 minutes or until cheese is melted and browning.
- Sprinkle chopped green onion over pizza while still hot.