When you have been married as many times as I have, you eventually learn to listen or at least act like you are listening. So, when Seite came to me and asked me if I would post her favorite recipe, I decided “what the hell”.
Super Bowl Sunday is just around the corner and pizzerias across the country are gearing up for the big day. Being the gluttonous whores that we are, Americans are expected to consume more than 8.3 million pies; that is 4,800 tons of pizzas – roughly 8 times the weight of Jerry Jones’ new “Vigaboard”. Now that is a lot of friggin pizza.
Now, I am not sure when you last ordered delivery pizza, but that schit has gotten expensive. I have made many a homemade pie and I am here to tell you, those bastards are definitely sticking it to us. So, here is my version of the Sunday best and of course Seite’s Fav: BBQ Pulled Pork Pizza. Homemade and delicious; sure to please the most finicky of crowds.
1 Pizza Crust, recipe follows
2 ½ c Pulled Pork, recipe follows
6 oz Mozzarella Cheese
6 oz Monterey Jack Cheese
4 oz Goat Cheese
1 shallot, thinly sliced
1 jalapeno, thinly sliced*
3 cloves garlic, sliced thin
¼ c cilantro, chopped
¼ c cornmeal
5 to 6 lb pork butt
1 c warm water (105 to 115 degrees F)
1 (1/4 ounce) envelope active dry yeast
1 t honey
2 T extra-virgin olive oil
3 c bread flour
1 t salt
The preferred method for cooking a pork butt is on a smoker, at 225 degrees F, well seasoned, fat side up and cook for 1 ½ hours per pound. If you don’t have a smoker or just don’t want to invest the time, you can cook it in the oven. Preheat oven to 350 degrees F. Line roasting with foil, place seasoned pork butt fat side up, cover with foil and bake for 3 hours. Remove the foil and cook for another 2 to 3 hours or until you can remove the shoulder bone with no resistance. Allow to rest and cool, pull pork and set aside.
In the stand up mixing bowl, combine water, yeast, honey, 1 tablespoon oil and stir to combine. Let mixture sit until it becomes foamy, approximately 5 minutes. Add 1 ½ cups of flour and salt and mix with dough hook. Continue adding flour ¼ cups at a time until the dough no longer sticks to the sides of the mixing bowl. Please note that you may not use all of the flour. Once done, turn the dough out onto a lightly floured surface and knead until smooth, but slightly sticky, approximately 3 to 5 minutes.
With remaining oil, oil large clean mixing bowl. Place the dough in the bowl, turning to cover it with oil. Cover with a damp dish towel and set it out of the way in a warm, draft free place. After approximately 1 ½ hours or when dough has doubled in size, punch down the dough, divide in half and turn each portion onto a lightly floured surface, rolling into two 12-inch circles.
Preheat grill on high. Then, in a heavy skillet over medium heat, saute jalopeno, shallot and garlic for approximately 2 to 3 minutes. While vegetables are sauteing, pour beer b que sauce into a small sauce pan and warm over medium-low heat. Next, brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from grill and repeat with other pizza dough. Spoon Red Ass Beer B Que sauce onto grill pizza dough, leaving edges uncovered. Spread on mozzarella, Monterey Jack cheese, pulled pork, shallots, jalapenos, goat cheese and cilantro. Place pizza back on grill, close the lid and grill until cheese is melted, approximately 3 to 4 minutes.
* If you prefer less heat, seed the jalapeno and chopped it or cut it into small strips.