National Eat Together Week- Monday: BBQ Pulled Pork Pizza

In celebration of National Eat Together Week, September 9-15, we are so excited to give you some great recipes, all of which are made with pulled pork.  To start your week, just prepare a pork shoulder or roast in a slow cooker, oven, or grill, and then incorporate the pulled pork into these great recipes throughout the week.  What a great timesaver!  Enjoy!

Prep Time: 45 minutes.  Cook Time: 10 minutes.  Marinating Time: 12 hours.

Ingredients
6 ounces cooked pulled pork
2 tablespoons water, warm (115 to 120 degrees F)
1/2 teaspoon active dry yeast
1 2/3 cups flour
1/2 cup water, cool (65 to 70 degrees F)
1 teaspoon salt
olive oil, for the bowl
1/4 cup barbecue sauce, purchased or homemade
1/2 cup smoked Gouda, OR smoked mozzarella, mozzarella, or Monterey Jack cheese, shredded
3 scallions, cut into 1-inch pieces

Cooking Directions
To make the pizza dough: In the bowl of a stand mixer, combine the warm water and yeast and set aside 15 minutes (the mixture might not get foamy). Add the flour, cool water, and salt and mix with a dough hook attachment on medium-low speed for 4 minutes. Let rest 5 minutes, then mix on medium speed until the dough is smooth, elastic, and slightly sticky, about 3 minutes.

Lightly oil a medium bowl. Transfer the dough to the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and set aside to rise at room temperature for 30 minutes. Transfer to the refrigerator and chill the dough at least overnight, or up to 2 days.

Transfer the dough to a countertop and return it to room temperature, 1 to 2 hours.
To make the pizza: Preheat an oven, along with a pizza stone if you have one, to 500 degrees F.

On a lightly floured surface, roll or stretch the dough out to a 12- to 14-inch round. Transfer the dough to a pizza pan or a flour- or cornmeal-dusted pizza paddle. Top with the barbecue sauce, cheese, pork, and scallions. Transfer the pizza to the oven and bake until golden and crisp, 10 to 12 minutes.

Cut into wedges and serve.

Makes 3 or 4 servings

This recipe was brought to you by the National Pork Board.  For more pulled pork recipes, tips and inspiration for National Eat Together Week and beyond, visit www.PorkBeInspired.com.