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Author Notes: I recently made a bunch of different kinds of pizza a couple months ago when my husband and I were in a serious pizza mood. This one was our favorite. It's composed of a peppered pizza dough topped with a layer of caramelized onions, followed by bite-sized BBQ pork pieces, and topped with roasted tomatoes and cheese. I used a combination of Jack and parmesan cheese, but lots of other types of cheese will work well here too. —TheWimpyVegetarian
Makes 6 individual pizzas
Peppered Pizza Dough
- 4 1/2 - 5 cups all purpose flour
- 2 teaspoons instant yeast (or 2 1/2 tsp dry active)
- 12 grams kosher salt
- 12 grams coarsely ground black pepper
- 2 1/8 cups warm water (70-80F, ideally)
- 3 tablespoons olive oil
- Combine 4 1/2 cups flour and instant yeast in a bowl. Add the salt and pepper and mix well. Make a well in the center and pour in the water and olive oil. If using dry active yeast, proof according to directions and add with the water and olive oil.
- Using your fingers or a fork, mix the dry ingredients into the well until the mixture starts to come together to form a dough. Place on a floured work surface and knead the dough using your hands and a bench scraper until it is smooth. The dough is ready when you can lightly press it with your finger and it springs back when you remove your finger. Use additional flour only as needed.
- Form the dough into a ball and place in an oiled container for rising. Turn the dough over to coat it with the oil. Cover the container with plastic and place in a warm place for rising. If I don't have a great spot for this, I warm up a cup of water in the microwave for a couple minutes, turn the microwave off and put the container in the microwave with the cup. Allow the dough to roughly double in size - about 1 1/2 - 2 hours.
- Place your baking rack in the bottom 1/3 of the oven, place a pizza stone on it and preheat the oven to 450F. To ensure that the pizza stone is preheated, do this at least 1 hour before baking the pizzas.
- Divide the dough into 6 equal pieces and shape each piece into an individual pizza. I typically do this by first stretching the dough by hand and finishing off the shaping with a rolling pin.
- Have your toppings ready when the crust is rolled out, or cover the pizza dough with plastic or a towel until you are ready to fill them. Recipes for the toppings are below.
- Fill the pizzas with the toppings and bake for 15 - 20 minutes until the crust is a golden brown. I put down the caramelized onions as my first layer, followed by the pork, and topped with the roasted tomatoes and half of the cheese. I added the second half of the cheese 1/2 way through the baking. TIP!!: Place your rolled out dough on parchment paper first and THEN build your pizza. When finished, just lift up the parchment paper and place on a pizza peel or a baking sheet. You can either slide the pizza (with the parchment paper) directly onto the pizza stone using the peel or you can bake the pizzas on a cookie sheet that is placed directly on the pizza stone.
- Remove from the oven and serve hot.
BBQ Pork, Caramelized Onion and Roasted Tomato Topping
- 1 - 1 1/2 pounds pork spareribs
- 2 tablespoons Hoisin sauce
- 2 tablespoons your favorite BBQ sauce
- 2 tablespoons ketchup
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 2 teaspoons soy sauce
- 2 teaspoons olive oil
- 25 grape tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- salt and pepper to taste
- 3 cups red onions, thinly sliced
- 2 tablespoons butter
- 1/4 cup brown sugar
- 2 tablespoons apple cider
- 2 tablespoons dry sherry
- 1 tablespoon sherry wine vinegar
- 1 cup Jack cheese
- 1/4 cup parmesan cheese
- Make the BBQ pork: combine the Hoisin, BBQ sauce, ketchup, garlic, ginger, soy sauce, and olive oil. Toss it with the spareribs and grill, roast at 400F or pan fry over medium-high heat until completely cooked and tender. This could take 1 to 1-1/2 hours. Cut into bite size pieces. This can be done the day before.
- Make the roasted tomatoes: Slice the tomatoes in half and toss with the olive oil, garlic, salt and pepper. Place on a cookie sheet, sliced side facing up, and roast for 1-1/2 hours at 275 or until they are starting to shrivel up. This step can be done up to 2 days before.
- Make the caramelized onions: Melt the butter in a large saute pan. Add the onions, brown sugar, and a healthy pinch of salt and pepper. Saute over medium-low heat until the onions are a deep golden brown - about 30-40 minutes. Add the apple cider, sherry and sherry wine vinegar and cook another 10 minutes.
- This recipe was entered in the contest for Your Best Pizza
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