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
1 cup ketchup
1/3 cup sliced onions
1/3 cup tomato puree
1/2 cup tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons sugar
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
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