BBQ Pulled Pork w/Coleslaw Pizza

Texas is the largest state in the lower 48. And what is Texas famous for besides cowboys, being big, and ridiculous heat? BBQ. Is this a Texas BBQ pizza? Absolutely not. If that were the case, it would have fried onion strings, brisket, and lots of pepper on top (maybe next time). But BECAUSE the Solo Stove HQ is located in Texas, I was essentially obligated to come up with a delicious BBQ-themed pie. The trick here is not to let the BBQ sauce overpower the rest of the pizza, thus using it only as a drizzle. The coleslaw brightens up the heavy pulled pork, cheese, and BBQ sauce, surprisingly pairing nicely with the garlic and red pepper in the base.

Equipment

Solo Stove Pi Prime

Bamboo Peel

Stainless Steel Turner

Infrared Thermometer

Ingredients

Dough balls

Base:

½ C olive oil

3 cloves crushed garlic

1 tsp. Crushed red pepper flakes

Salt to taste

Additional toppings:

1 ½ C low-moisture, whole milk mozzarella, shredded

⅓ C medium cheddar cheese

1 jalapeno, diced

1 package of pre-cooked pulled pork/carnitas without sauce

BBQ sauce (pick your favorite)

Coleslaw:

Coleslaw pre-mix package

½ C poppyseed salad dressing

Build your pizza:

1 - Combine the base ingredients in a medium-sized bowl, and let rest for 20 minutes.

2 - Combine the coleslaw mix and poppyseed dressing in a separate medium-size bowl.

3 - Stretch your dough to your desired size (Pi and Pi Prime can handle up to 13” pizzas).

4 - Spoon the base mixture evenly over the stretched dough, leaving about ½” around the entire edge.

5 - Top the dough with both cheeses. With this pizza, less is more.

6 - Add the diced jalapeno, and evenly distribute the pulled pork around the pizza.

7 - Cook that sucker! For approximately 90 seconds.

Garnish:

1 - Create a swirl of BBQ sauce on the cooked pizza using a squeeze bottle.

2 - Place a small handful of coleslaw in the center of the pizza.