BBQ Naan Pizza with Leftover Pulled Pork and Pineapple
with romaine salad

Name: BBQ Naan Pizza with Leftover Pulled Pork and Pineapple
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 oz Cheese, mozzarella, shredded or thinly sliced if using fresh; 1/4 Onions, medium red, very thinly sliced; 1 Jalapenos, thinly sliced; 2 Tbsp Cilantro leaves, chopped; 1 cup Pineapple, fresh or canned, diced; 4 rounds Naan or pita bread; ~1 cup Hawaiian Pulled Pork (leftover from Tuesday); 1 Tbsp Oil, cooking; 2 Tbsp Tomato paste; 1/2 tsp Oregano, dried; 1 can Tomatoes, crushed (14 oz / 397 g); 1/3 cup BBQ sauce (use your favorite); 6 oz Lettuce, romaine, chopped; 8 oz Cucumbers, chopped; 2 Tbsp Vinegar, apple cider; 2 tsp Mustard, Dijon; 1 tsp Honey; 3 Tbsp Oil, olive

Active: 40 Total: 40

Original GF Paleo Vegetarian

BBQ Naan Pizza with Leftover Pulled Pork and Pineapple

With leftover pulled pork from Tuesday and naan as the base, these BBQ pizzas are super fast and weeknight-friendly. Make the side salad while the pizzas cook.

Dependency

Slow Cooker Pulled Pork Hawaiian Sliders

Ingredients

Metric

Servings:

BBQ Naan Pizza with Leftover Pulled Pork:

Cheese, mozzarella - 8 oz , shredded or thinly sliced if using fresh
Onions, medium red - 1/4 , very thinly sliced
Jalapenos - 1 , thinly sliced
Cilantro leaves - 2 Tbsp , chopped
Pineapple, fresh or canned - 1 cup , diced
Naan or pita bread - 4 rounds
Hawaiian Pulled Pork (leftover from Tuesday) - ~1 cup

BBQ Pizza Sauce:

Oil, cooking - 1 Tbsp
Tomato paste - 2 Tbsp
Oregano, dried - 1/2 tsp
Tomatoes, crushed (14 oz / 397 g) - 1 can
BBQ sauce - 1/3 cup (use your favorite)

Romaine Salad with Cucumbers:

Lettuce, romaine - 6 oz , chopped
Cucumbers - 8 oz , chopped
Vinegar, apple cider - 2 Tbsp
Mustard, Dijon - 2 tsp
Honey - 1 tsp
Oil, olive - 3 Tbsp

Prep

Make pizza sauce - (If prepping right before cooking, get oven heating before continuing with prep.) Heat cooking oil over medium heat in a saucepan. Add tomato paste and oregano and saute for 1 minute. Stir in tomatoes and BBQ sauce. Simmer for 5 minutes to let sauce thicken slightly and flavors come together. Season with some salt and black pepper. (Can be done up to 5 days ahead)
Cheese / Onions / Jalapenos - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Lettuce / Cucumbers - Prep as directed and combine. (Can be done 1 day ahead)
Cilantro / Pineapple - Prep as directed.

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Make

Heat oven to 425F / 218C degrees.
Spread naan out in a single layer on a sheet pan.
Transfer sheet pan to the oven and toast naan for 3 minutes on each side (this helps to crisp it up and prevent the naan from getting soggy when you add toppings).
Remove naan from oven and top each one with pizza sauce, pulled pork, cheese, onions, pineapple, and jalapeno slices.
Return pan to oven and continue cooking until cheese is bubbly and naan is golden brown, 12 to 15 minutes.
While pizzas finish cooking, in a large bowl whisk together vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt. Add lettuce and cucumbers on top and toss everything to combine.
Top pizzas with cilantro. Slice and serve with salad on the side. Enjoy!

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