The Original Barbecue Pizza

Recipe courtesy of Coletta's Restaurant
Show: Pizza Masters Episode: Pizza Masters
TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
YIELD: 1 pizza
LEVEL: Easy

ingredients

  • 1 pound homemade or store-bought pizza dough, at room temperature
  • All-purpose four, for dusting
  • 2 cups Coletta's Barbecue Sauce, recipe follows
  • 12 ounces low-moisture, part-skim Wisconsin mozzarella, shredded
  • 2 ounces Wisconsin pasteurized-process cheese, shredded
  • 1 1/4 pounds barbecue meat, such as pork shoulder, cooked, chopped and heated
COLETTA'S BARBECUE SAUCE:
  • 1 teaspoon dried basil
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon granulated garlic
  • 3 whole cloves
recipe tools

Directions

Preheat the oven to 500 degrees F.

Roll out the dough on a lightly floured surface to a 14-inch circle.

Spread one-third of Coletta's Barbecue Sauce evenly over the dough, leaving a 1/2-inch edge for the crust. Mix the mozzarella and pasteurized-process cheese and sprinkle them over the sauce. Bake the pizza until the crust is golden brown and the cheese is bubbly, about 10 minutes. Remove the pizza from the oven and spread the barbecue meat over the cheese. Add the remaining barbecue sauce evenly over the meat. Serve immediately.

Combine the ketchup, onions, tomato puree, tomato paste, Worcestershire, sugar, basil, vinegar, salt, pepper, garlic, cloves and 6 ounces water in a 2-quart saucepan. Bring to a boil. Turn the heat down and simmer for 20 minutes, stirring frequently. Remove the pan from the heat. Strain out the cloves and onions and cool the sauce to room temperature. Refrigerate until ready to use. Sauce can be made up to two days in advance. Yield: 2 cups.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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