BBQ Smoked Pork Pizza with Red Onions, Poblano Peppers, and Smoked Provolone on Grilled Cornmeal Pizza Dough
I don't know what can be more satisfying than getting outside to smoke meat as soon as the weather starts to warm up. This past weekend we had temps in the mid 60's -low 70's. How better to celebrate than with smoking a pork butt? It was delicious!
It was a large butt so we had a lot left over. Smoked pork is leftover's best friend. I can think of a ton of ways to use it up. This time, the creative juices were flowing. BBQ pizza isn't exactly new. But if you jack it up a few notches with smoked provolone, poblano peppers, and a cornmeal pizza dough, your taste buds will take notice.
Dough 1 tsp dry active yeast 1 cup luke warm water 1 tsp sugar 1 cup coarse cornmeal 1 cup white bread flour 1 tbsp olive oil 1 tsp kosher salt
Toppings 1/2 pound smoked provolone - shredded (I'm able to get smoked provolone in one of our local stores.) 3 cups smoked pork - chopped into bite size pieces 1 poblano pepper - cut in slivers 1/2 red onion - cut in thin slices about 1 cup your favorite BBQ sauce (mine is Famous Dave's - one of the most wonderful BBQ sauces I've ever come across) 1 tsp olive oil
In a large bowl add the water, sugar, and yeast. Let sit for 5 minutes. With a fork, gradually add in the cornmeal and 1/2 a cup of bread flour. Mix with the fork, mixing in the same direction to build the gluten. Add the salt, 1/2 tbsp olive oil and remaining flour. As always when building a dough, amounts of flour may vary depending on the moisture content of the flour and humidity in the air. Mix for about 3 minutes. Gently add in the remaining flour stopping if the dough appears to be dry and is not absorbing the flour. Once you've combined the ingredients, knead the dough with the heel of your hand right in the bowl for about 1 minute. Drizzle the remaining 1/2 tbsp olive oil and rub over the dough ball. Allow to rise for about 1 1/2 hour.
In a saute pan on medium high heat, drizzle the olive oil. Toss in the pork pieces and cook until heated through. Toss in the onions and peppers and cook for about 1 minute. Remove from heat.
Heat your grill. Roll out the dough. Once the grill is hot gently layout your dough on the hot grill top. Grill for about 3-4 minutes. Time may vary depending on the heat of your grill. The dough will move very easily once it is ready to be flipped. Cook on the other side for another couple of minutes (2-3). The grilled pizza crust should be golden brown. Place the crust on a sheet pan.
Heat the oven on broil.
Spread the BBQ sauce over the crust. Evenly top with the pork, onions and poblano peppers. Spread the cheese evenly over the pizza. Place in the oven on broil, on the bottom shelf so that the pizza is not directly under the broiler. Cook for 3-5 minutes. Check frequently because each oven will cook at a different pace.
Have your friends over for a dinner party. This will surely be a hit!
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.