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Pulled Pork and Dill Pickle Pizza
Andre Lewis

Pulled Pork and Dill Pickle Pizza

Barbecue pork, sharp pickles and red onion make a pizza that is rich without becoming sticky-sweet. Patting the pickles dry matters because their brine can waterlog the cheese. A hot preheated sheet pan gives store-bought dough a crisp enough bottom for the substantial topping.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb refrigerated pizza dough brought to room temperature
  • 1 tbsp olive oil
  • 1/2 cup thick barbecue sauce
  • 2 cups cooked pulled pork
  • 2 cups shredded low-moisture mozzarella
  • 1/3 cup thinly sliced red onion
  • 1/2 cup dill pickle chips patted dry
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 475°F with an inverted rimmed sheet pan on the middle rack.
  2. Stretch the dough on parchment into a roughly 12-by-15-inch rectangle and brush the rim with olive oil.
  3. Spread on the barbecue sauce, leaving a 1/2-inch border.
  4. Scatter the pulled pork, mozzarella and red onion evenly over the sauce.
  5. Slide the parchment and pizza onto the hot pan and bake until the bottom is crisp and the cheese has brown spots, 13 to 16 minutes.
  6. Add the dry pickle chips and black pepper, then cool the pizza for 3 minutes before slicing.