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Pulled Pork BBQ Pizza (Emeril Lagasse) Recipe

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Pulled Pork BBQ Pizza (Emeril Lagasse)
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Ingredients
17
Count
Nutrition
3556
Calories
Total time
410
Minutes
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Ingredients:

Directions:

  1. In a medium saucepan, combine vinegar, ketchup, brown sugar, molasses, yellow mustard, Worcestershire, garlic, salt, red and black peppers. Bring mixture to a simmer, stirring to dissolve the sugar. Allow sauce to simmer for 10 to 15 minutes, or until slightly thickened. Set aside to cool.
  2. Place a pizza stone on the lowest rack of the oven and preheat to 500 degrees F.
  3. Sprinkle about 2 to 3 tablespoons of yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough on the prepared baker's peel or baking sheet.
  4. Spoon 1 cup of the cooled barbecue sauce over the pizza dough, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onion slices and chopped bell pepper. Spread the cheeses evenly over the top. Using a quick flick of the wrist, slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly. Serve with remaining barbecue sauce, if desired.
  5. Basic Pizza Dough:
  6. 1 cup warm water (105 to 115 degrees F)
  7. 1 (1/4-ounce) envelope active dry yeast
  8. 1 teaspoon honey
  9. 2 tablespoons extra-virgin olive oil
  10. 3 cups unbleached all-purpose flour
  11. 1 teaspoon salt
  12. In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
  13. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
  14. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
  15. Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.
  16. Yield: dough for 1 (15-inch) pizza
  17. Pulled Pork:
  18. 1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
  19. 4 teaspoons Emeril's Original Essence, recipe follows
  20. 1 tablespoon salt
  21. 1 teaspoon cayenne pepper
  22. Remove the pork from the refrigerator and let it come to room temperature before proceeding.
  23. Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
  24. Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard. Using two forks or your hands, shred the pork into bite-sized pieces.
  25. Yield: about 10 servings
  26. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  27. 2 1/2 tablespoons paprika
  28. 2 tablespoons salt
  29. 2 tablespoons garlic powder
  30. 1 tablespoon black pepper
  31. 1 tablespoon onion powder
  32. 1 tablespoon cayenne pepper
  33. 1 tablespoon dried oregano
  34. 1 tablespoon dried thyme
  35. Combine all ingredients thoroughly.
  36. Yield: 2/3 cup
  37. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3556.1 Kcal (14889 kJ)
Calories from fat 1371.53 Kcal
% Daily Value*
Total Fat 152.39g 234%
Cholesterol 399.88mg 133%
Sodium 9112.63mg 380%
Potassium 2930.3mg 62%
Total Carbs 343.43g 114%
Sugars 182.63g 731%
Dietary Fiber 22.1g 88%
Protein 191.77g 384%
Vitamin C 179.1mg 299%
Vitamin A 4.7mg 156%
Iron 61.6mg 342%
Calcium 3416mg 342%
Amount Per 100 g
Calories 205.13 Kcal (859 kJ)
Calories from fat 79.11 Kcal
% Daily Value*
Total Fat 8.79g 234%
Cholesterol 23.07mg 133%
Sodium 525.65mg 380%
Potassium 169.03mg 62%
Total Carbs 19.81g 114%
Sugars 10.53g 731%
Dietary Fiber 1.27g 88%
Protein 11.06g 384%
Vitamin C 10.3mg 299%
Vitamin A 0.3mg 156%
Iron 3.6mg 342%
Calcium 197mg 342%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 83
    Points
  • 92
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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