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Pulled Pork Shoulder Pizza

Dinette's Pulled Pork Shoulder Pizza
PREP TIME
2h 15 min
COOK TIME
20 min
YIELDS
1 serving

This Pulled Pork Shoulder Pizza is so incredibly light, layered with tender pork, onions and tangy Chimichurri — it’s oh so spectacular.

Courtesy of Chef Sonja Finn of Dinette in Pittsburgh, Pennsylvania.

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Ingredients

Pizza Dough

1
cup water
½
tsp yeast
3
cup 00 flour
4
tsp kosher salt

Chimichurri

4
tsp toasted ground cumin
2
Jalapeños
2
ounce sherry vinegar
1 ½
cups cilantro
1
cup parsley
1
ounce olive oil
¾
cup roasted red Cipollini onions

Slow Roasted Pork Shoulder

4
ounce slow-roasted pork shoulder, pre-cooked

Toppings & Assembly

6
ounce fresh mozzarella cheese
1
onion, sliced
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Directions

Notes

Chimichurri yields 1 ½ cups

Step 1

Mix water, yeast, flour and salt in a stand mixer for 7 minutes until well combined.

Step 2

Remove dough from mixer and rest for 2 hours. Form into ball.

Step 3

Toast cumin until fragrant, for about 2 minutes. Grind into powder with mortar and pestle.

Step 4

Roughly chop up jalapenos, cilantro and parsley. Purée chopped veg in food processor with sherry vinegar and salt. After puréeing, add a tiny bit of olive oil to the Chimichurri.

Step 5

Shred slow-roasted pork shoulder.

Step 6

Take dough and place on cutting board. Push down edge, using gravity to stretch dough into flat disk. Place pizza on pizza stone or plate.

Step 7

Cut fresh mozzarella into rounds with cutter.

Step 8

Top plated pizza dough with cheese, onions and pork, leaving three-quarters of an inch around the edge for the crust.

Step 9

Bake in a 550ºF oven for 8-10 minutes.

Step 10

Drizzle Chimichurri on top. Cut into 6 slices.

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