Leftover Pulled Pork Pizza
with pineapple / romaine salad
- Pizza dough, gluten-free - 1 lb
- Flour, any gluten-free - 2 Tbsp
- Cheese, mozzarella - 8 oz, shredded, thinly sliced if using fresh
- Green onions - 1 stalk, chopped, green and white parts combined
- Jalapenos - 1, sliced
- Pineapple, fresh or canned - 1 cup, diced
- Hawaiian Pulled Pork (leftover from Monday) - ~1 cup
- Red pepper flakes (opt) - for serving
- Onions, red and medium - 1/2, diced
- Oil, cooking - 1 Tbsp
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Tomato paste - 2 Tbsp
- Lettuce, romaine - 6 oz, chopped
- Cucumbers - 8 oz, chopped
- Vinegar, apple cider - 2 Tbsp
- Honey - 1 tsp
- Mustard, Dijon - 2 tsp
- Oil, olive - 3 Tbsp
Pizza dough - Cover in flour and let rest for at least 30 minutes before rolling out.
Onions / Cheese / Green onions / Jalapenos - Prep as directed. Store green and white parts of green onions together and all other ingredients separately. (Can be done up to 4 days ahead)
Make pizza sauce - Heat cooking oil in a saucepan over medium heat. Add onions and saute until soft, 3 to 5 minutes. Add tomatoes and tomato paste. Simmer for 3 minutes. Taste and add some salt if needed. You can add a pinch of sugar if you'd like your sauce a bit sweeter. (Can be done up to 5 days ahead)
Pineapple - If using fresh pineapple, chop. If using canned pineapple, drain. (Can be done up to 2 days ahead)
Lettuce / Cucumbers - Prep as directed and combine. (Can be done 1 day ahead)
Heat oven to 425F / 218C degrees and position top rack so it’s at the very top.
Bake dough on top rack for 3 minutes without toppings to let it crisp up.
Spread the pizza sauce over dough, and top with cheese, pineapple, jalapenos, pulled pork, and green onions (green and white parts).
Bake pizza on the top rack for 8 to 11 minutes, until cheese is bubbly.
While pizza is baking, whisk together vinegar, honey, mustard, and olive oil. Toss with lettuce and cucumbers right before serving.
Slice pizza and top with red pepper flakes if you’d like. Enjoy with salad on the side!
Satisfied even the pickiest of eaters in my family. Big thumbs up!0 Helpful
Turned out great! Bought frozen dough, dethawed overnight and used 14 in pizza pan. Used jarred jalapenos instead of fresh. Had to cook about 5 min longer than recipe called for.0 Helpful
I love this tomato sauce recipe. The pizza overall was really tasty and filling, but of course I am impatient/messed up the dough situation. Need to be more careful next time, to not let it thaw in the fridge so long and also to get it evenly spread out on the pan for a consistent texture. I was surprised though that most of it came out structured/crispy, despite the massive load of (tasty) toppings. I had kept half of my pork non-marinated and then drizzled a bit of that sauce on the pizza before baking, which I think added *just* the right amount of that flavor.0 Helpful
My pizza ended up a bit soggy in the middle from all the toppings - perhaps I should have prebaked it a bit longer - but it was really delicious, and so filling with all the toppings that I ended up not making the salad.0 Helpful
Loved the concept of leftover pork to make pizza. Good sauce recipe. Would use a diffent flavoring of pulled pork tho. Should have split up the pulled pork for the sammies so that the cup for this recipe would be not as hoisen-y tasting.0 Helpful
Didn't make pizza sauce. It was great with just meat, pineapple and cheese on naan bread!0 Helpful