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Cherry Bourbon Barbecue Pork Pizza

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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…..

The sweet and tangy combination on this Cherry Bourbon Barbecue Pork Pizza will make this a family favorite | cookingwithcurls.com

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!!

Cherry Bourbon Barbecue Pork Pizza is perfect for lunch, dinner, or as a fun appetizer | cookingwithcurls.com

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…..

Cherry Bourbon Barbecue Pork Pizza dough cookingwithcurls.com

Spread barbecue sauce over the top, leaving a clear edge around the crust…..

Cherry Bourbon Barbecue Pork Pizza sauce cookingwithcurls.com

Mix shredded pork with additional barbecue sauce and spread evenly across the top of the pizza…..

Cherry Bourbon Barbecue Pork Pizza pork cookingwithcurls.com

Top with crumbled chevre and onion slices…..

Cherry Bourbon Barbecue Pork Pizza cheese cookingwithcurls.com

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…..

Cherry Bourbon Barbecue Pork Pizza will become a family favorite! Sweet and tangy sauce, salty shredded pork, and tangy Chevre make a winning combination cookingwithcurls.com

Slice and serve for lunch, dinner, or as an appetizer…..

Grab a slice of this Cherry Bourbon Barbecue Pizza and be amazed at the flavors! Italian pizza dough topped with Cherry Bourbon Barbecue Sauce, leftover Kalua Pork, Chevre', thinly sliced onions, and fresh basil | cookingwithcurls.com

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:

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…..

Cherry Bourbon Barbecue Pork Pizza | cookingwithcurls.com

The dough is puffier, and I do prefer the thin slices of red onion over the rings!

A slice of Cherry Bourbon Barbecue Pork Pizza | cookingwithcurls.com

It still has the chewier texture, it’s just thicker…and the lighting was much better today. 🙂

Cherry Bourbon Barbecue Pork Pizza topped with chevre, red onions, and basil is my new favorite pizza! cookingwithcurls.com

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!!

The sweet and tangy combination on this Cherry Bourbon Barbecue Pork Pizza will make this a family favorite | cookingwithcurls.com

Cherry Bourbon Barbecue Pork Pizza

The sweet and tangy combination of toppings on this Cherry Bourbon Barbecue Pork Pizza is sure to make this a family favorite!
5 from 1 vote
Print Rate
Course: Main Course
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 6 slices
Calories: 231kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 231kcal | Carbohydrates: 34g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 787mg | Potassium: 55mg | Sugar: 16g | Vitamin A: 230IU | Vitamin C: 0.7mg | Calcium: 41mg | Iron: 1.7mg

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