Buffalo Pork Pizza

ChicagoEgghead20

Hey Everyone,

Needed a quick dinner tonight and decided to go for a pizza on the egg.  Recipe and pictures below.  This was one of the best meals I have made on the egg.

I had about 1/2 pound of leftover pulled pork shoulder from saturday night, I put it in the wok with a few tablespoons of Olive Oil and let it brown up, then I added 2 discs of green pepper chopped into quarters and 1 handful of red onion pieces. Put 1/4 cup of water and let simmer for 5 minutes till water evaporated.  Then added 1 teaspoon of cayenne powder and 2 tablespoons of chili powder.  Then I folded this into the meat and let rest for a few minutes.  Lastly I poured in about 1 cup of BBQ sauce and stirred under low heat.  As that was coming up to temperature I put Olive Oil on my crust and put it on the stone to heat up.  When it was warm to the touch I pulled it off, scooped the pork mixture in and covered in cheese.  Cooked on the stone for 9 minutes at 500 degrees.  It was delicious...straight up amazing.  I will be doing this often.

Next pizza was a straight tomato sauce pizza with mushrooms and fresh tomatoes and pepperoni.

To make the sauce I took 1 small can of tomato paste, mixed in 4 table spoons of olive oil with 4 table spoons water.  Mixed in 2 table spoons basil, 2 table spoons oregano, a pinch of black pepper, a pinch of sea salt, a pinch of white pepper, a teaspoon of sugar and let simmer on the stove till thoroughly hot.  Then ladled onto the crust, covered with toppings and baked it for 12 minutes at 500 degrees.  Not as good as the BBQ Pork, but was a great tasting typical pizza.

Brisket_Fanatic

Pulled pork pie sounds great, thanks for the details.

ChicagoEgghead20

@Brisket_Fanatic - You're welcome, it was good, almost as good for breakfast today.

NPHuskerFL

How was the crust?

GeorgeS

Woohoo! Looks awesome!

ChicagoEgghead20

@NPHuskerFL - I used a store bought raw crust - it was good and made it much crispier than I have been able to accomplish on my own.  Still working on perfecting a from scratch recipe.  The crusts come 2 to a package and need to be cooked before consumption.

NPHuskerFL

@ChicagoEgghead20‌ definitely work on your homemade dough. You'll be happy ya did. Trust me.

ChicagoEgghead20

@NPHuskerFL - got any recipes? 

NPHuskerFL

4 1/2 C flour, 1/4 C EVOO, 1 whole egg, 1 1/4 tsp yeast, 1tsp salt, 1 3/4C warm water to activate the yeast. Mix until dough consistency. I use a kitchenaid mixer with dough hook. You'll have to add more flour to get to smooth texture. Then more flour later to work with the dough. I cut the dough balls to 275g-300g and lightly coat with EVOO cover with wrap and let prove.

Hope ya like it. This dough is a combination of recipes and the egg is from a Bruno DiFabio recipe.

ChicagoEgghead20

I appreciate it @NPHuskerFL Looks easy, I'll try it out soon. Do you use any special flour or just bleached, enriched white fluffy stuff?