Recipe by Lynfred Brand Ambassador Laura Lorenz
Ingredients
Pizza
1 premade pizza dough ball
4–5 slices thick-cut bacon, cooked and crumbled
½ cup chopped pecans
1 cup baby arugula
1 cup shredded Colby Jack cheese
Flour, for rolling
Cornmeal, for dusting
Olive oil, for brushing crust (optional)
BBQ Pizza Sauce
¼ cup favorite BBQ sauce
½ tbsp apple cider vinegar
Beer-Braised Onions
10 medium sweet onions, chopped
1 stick salted butter
1 bottle bock or amber lager beer
1 tbsp light brown sugar
1 tbsp Worcestershire sauce
1 tsp kosher salt (adjust to taste after cooking)
BBQ Pulled Pork
3–5 lb bone-in pork butt
5 tbsp liquid smoke
¼ cup favorite BBQ rub
1 bottle regular root beer (not diet; avoid vanilla-forward flavors)
1 small yellow onion, peeled and quartered
Directions
Beer-Braised Onions
Add all ingredients to a slow cooker. Cook on low for 12 hours, stirring once halfway through. During the final hour,
remove the lid, switch to high, and stir every 20 minutes to thicken and caramelize. Adjust seasoning if needed and
allow to cool.
BBQ Pulled Pork
Rub pork with BBQ rub, wrap tightly, and refrigerate overnight (up to 24 hours). Place onion in the bottom of a slow cooker, set pork on top (fat side up), and pour liquid smoke and root beer over the pork. Cook on low for 10 hours until tender. Remove and shred.
Sauce
Whisk BBQ sauce and apple cider vinegar together. Set aside.
Pizza Assembly
If using a pizza stone (recommended), place it in the oven and preheat at 425°F for 1 hour. Bring the dough to room temperature and roll out to ¼-inch thickness. Remove the hot stone from the oven, dust lightly with cornmeal, and transfer the dough to the stone. Dock dough with a fork to prevent bubbling and brush crust edges with olive oil, if desired. Spread half of the BBQ sauce over the dough. Top with cheese, about ½ cup beer-braised onions, bacon, and approximately 1 cup pulled pork. Bake for 20–25 minutes, until the crust is golden and the cheese is bubbly. Remove from the oven and finish with pecans and arugula. Serve warm.
Notes
Pulled pork and onions may be prepared 1 day in advance and refrigerated separately.
For the best melt and texture, shred cheese from a block.
Oven temperatures vary; baking times may differ slightly.
Olive oil on the crust is optional but recommended for added crispness.
Sauce yields enough for 2 pizzas; pork and onions yield 3–4 pizzas, depending on topping preference.