Pulled Pork & Peach Pizza

Pulled pork and fresh summer peaches with salsa verde for a southwest take on our BSM Sourdough Pizza Dough recipe! Why does pulled pork sandwiches get to have all of the fun? 

Download a printable version of the recipe here.

Pulled Pork & Peach Pizza 

*This recipe was baked over a gas grill. See kitchen oven modifications below. Can be used for outdoor pizzas ovens as well!

Yield: One large pizza

Tools: pizza stone for grill or oven

Ingredients:

1 BSM sourdough pizza dough ball (see recipe here)

1/4 cup salsa verde

1/3 cup smoked pulled pork

1/3 cup fresh peaches (thinly sliced)

1/8 cup goat cheese

¼ cup fresh mozzarella (pearls used here)

2 T pickled red onions        

Garnish:

Cilantro (finely chopped)

Method:

Gas Grill:

Place a pizza stone in the center of a gas grill. Preheat the gas grill to reach at least 800°F, monitoring its temperature gauge. If not using a gas grill, you will need to have a temperature gauge to ensure the grill is to temp. Allow the grill to stay at this temperature for 20-30 min before using to allow the stone to heat to temperature.

Shaping:

*Make sure the sourdough dough ball sits out at room temperature for at least an hour before shaping a pizza. This will allow it to proof once more and it will be much more manageable to stretch and shape.

On a very generously floured work surface, flip the sourdough pizza dough ball back and forth on both sides to coat with flour. Begin to pull from the center of the dough with your hands, then gently fold the dough over the top of your hands, allowing your knuckles to guide the center outward as it stretches. Be sure to do this step evenly and simultaneously rotate the dough as it drapes over your knuckles. At this point, it should have thinned out in the center with the edges slightly thicker for the crust. Set the dough back down onto the floured bench, and dimple into the edges of the crust to define the edges more. It should never stick to the bottom of the work bench at this point. Place the dough onto a pizza peel. This will make it easy to transfer to the pizza stone. Reposition and shape the dough if need be. Give the dough on the pizza peel a little shake to ensure it is not sticking.

Assembly:

The toppings can now be placed onto the dough starting with the salsa verde, then adding pulled pork, sliced peaches, and mozzarella. Sprinkle semolina flour onto the pizza stone, and slide the uncooked pizza onto the top of the pizza stone quickly so it holds its shape. Close the grill quickly to prevent the temperature from dropping too much. Allow the pizza to cook for about 8-9 min.

Remove from the grill and add the goat cheese, pickled red onions, and cilantro.

 Oven:

 Preheat an oven to 500°F and place the pizza stone on the middle rack. Allow the stone to heat for 30 min for an additional after the oven has preheated. Reduce the temperature to 450°F. Follow the same steps above for shaping the dough and assembling the pizza before placing onto the pizza stone in your home oven. Bake for 15-20 min, as it will take longer to cook in a home oven versus a grill.

Allow to slightly cool before digging in!