Cherry Bourbon Barbecue Pork Pizza
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
It’s no secret that pizza is one of my favorite food groups. Lactose-intolerance cannot stop me from finding new ways to enjoy this childhood favorite, though it has slowed me down a bit. Actually, the 115 degree temperatures and a useless oven have been more of a hindrance than the dairy, but here we are drooling over this amazing Cherry Bourbon Barbecue Pork Pizza…..
Oh my word, so much deliciousness!! Homemade Italian Pizza Dough crust topped with Cherry Bourbon Barbecue Sauce, leftover Instant Pot Kalua Pork, chevre/goat cheese, thinly sliced onions and a sprinkling of fresh basil create an explosion of flavors that make this Cherry Bourbon Barbecue Pork Pizza one of my new favorites!!
This pizza was created in between storms in a gas grill using my trusty baking stone {affiliate link} and I wouldn’t change a thing! Wait, that’s not entirely true…next time I will either find a small, perfectly round red onion to thinly slice, or I will make thin strips to scatter over the top. 😉
How to make Cherry Bourbon Barbecue Pork Pizza:
Place baking stone into a cold oven or gas grill and preheat to 500 degrees for one hour.
Remove pizza dough from the refrigerator one hour before you are ready to start cooking.
Roll or pat pizza dough into a circle. Place on parchment paper, or a corn meal dusted pizza peel…..
Spread barbecue sauce over the top, leaving a clear edge around the crust…..
Mix shredded pork with additional barbecue sauce and spread evenly across the top of the pizza…..
Top with crumbled chevre and onion slices…..
Slide pizza into the oven/grill and bake for 6 to 8 minutes. Try not to oven the door/lid too many times so you don’t lose too much heat, but try to keep a “nose” on it to keep it from burning…..
Slice and serve for lunch, dinner, or as an appetizer…..
Seriously delicious!!
Notes:
- I divided my Italian Pizza Dough into 4 dough balls. Each dough ball makes 1) thin crust 10-inch pizza.
- When using the regular Homemade Pizza Dough, I divide the dough in half to make 2) thicker 12-inch pizzas.
- I am basing the ingredients listed below on 1) 10 to 12-inch pizza, cut into 6 slices, which will serve 2 to 4 people depending on how hungry you are.
- As always, the amount of toppings is a personal choice and you can add or omit to your own tastes.
- Chevre is a flavorful French cheese that is made from goat’s milk. It has a strong flavor, similar to the flavor in lamb. Many brands made in the US use cow’s milk, so look for one made in France for the authentic flavor and lower lactose content.
- Parchment paper works great in the oven and on the grill to keep the pizza from sticking. Cornmeal works but it tends to burn.
- Need a pizza peel, this is the Solid Cherry Pizza Peel that I have. {affiliate link}
I like the lighter, chewier texture of the Italian Pizza Dough, and I needed to use up the Tippo “00” flour that was in the pantry. Feel free to use whatever pizza dough you like, but your cooking time might need to be adjusted. 🙂
More delicious pizza recipes:
- Greens Pizza – made with Basil Pesto and arugula – YUM!
- Grilled Pizza Margherita cooked right on the grill, or on a baking stone.
- The number one pizza recipe on this here blog is Shrimp Scampi Pizza!
What is your favorite pizza topping combination?
Enjoy!!
Update: I used the final one pound of dough {2 portions} to make one larger 12-inch Cherry Bourbon Barbecue Pork Pizza and wanted to show you the results…..
The dough is puffier, and I do prefer the thin slices of red onion over the rings!
It still has the chewier texture, it’s just thicker…and the lighting was much better today. 🙂
The cooking time was 8 minutes. I used 1 1/2 cups of shredded pork and 3 ounces of chevre.
Final thoughts…the original, smaller version in the recipe below is perfect for 2 people or to use as an appetizer…or for people that prefer thin crust. The larger version is more like a traditional, family night pizza with the thicker crust and cut into 8 slices…but they are both equally delicious!!
Cherry Bourbon Barbecue Pork Pizza
Ingredients
- 8 ounces Italian Pizza Dough
- ¼ cup Cherry Bourbon Barbecue Sauce (spread on pizza)
- ¼ cup Cherry Bourbon Barbecue Sauce (mixed with pork)
- 1 cup shredded pork (I used Kalua Pork)
- 2+ ounces crumbled chevre
- thinly sliced red onion
- 1 Tablespoon chopped, fresh basil
Instructions
- Place baking stone into a cold oven or gas grill and preheat to 500 degrees for one hour.
- Remove pizza dough from the refrigerator one hour before you are ready to start cooking.
- Roll or pat pizza dough into a circle. Place on parchment paper, or a corn meal dusted pizza peel.
- Spread barbecue sauce over the top, leaving a clear edge around the crust
- Mix shredded pork with additional barbecue sauce and spread evenly across the top of the pizza.
- Top with crumbled chevre and onion slices.
- Slide pizza into the oven/grill and bake for 6 to 8 minutes. Try not to oven the door/lid too many times so you don’t lose too much heat, but try to keep a “nose” on it to keep it from burning.
- Slice and serve for lunch, dinner, or as an appetizer.
OMG this looks decadent. I so need to make this now.
Thank you so much, Karen…yes you do!! 🙂
I need to get my grill fixed so I can make grilled pizza soon. This looks delicious.
Thanks for sharing on #TastyTuesdays
This pizza looks really good! An interesting combination of ingredients and flavors!