|Nutritional Guidelines (per serving)|
|Servings: Serves 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||69%|
|Saturated Fat 21g||106%|
|Total Carbohydrate 174g||63%|
|Dietary Fiber 7g||24%|
|Total Sugars 62g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Not only is this a great way to use up leftover barbecue, but this pizza is simply decadent. The crust is stuffed with meat and then topped with what else? Meat. A perfect treat for meat lovers.
pizza dough (pre-made dough balls, thawed but still cold)
barbecue sauce (approx 1 bottle, or you can make your own barbecue sauce)
- 2 cups pulled pork
- 2 cups Monterey jack cheese (shredded)
- 1 cup barbecued brisket (chopped)
- 1/2 cup sausage (smoked, chopped)
- 1/2 medium red onion (sliced into thin rings)
Gather the ingredients.
Preheat oven for 350 F/175 C.
Roll out one of the dough balls to form a 14-inch pizza round.
Transfer to pizza stone and place it into the oven. Bake for 5 to 6 minutes until the dough has firmed up a bit.
Meanwhile, roll out the second dough ball.
Remove the first crust from oven.
Warm pulled pork (do not make it hot) combine with 1/2 cup barbecue sauce (you can add another 1/4 cup if the meat is too dry).
Place onto semi-cooked pizza dough making sure to spread evenly.
Add uncooked rolled dough on top. It will be bigger since the partially cooked dough will shrink a bit in the oven. Gently tuck excess dough underneath, pressing to seal edges.
Place into the oven for 5 to 6 minutes.
Remove from oven and coat top with 1 cup of barbecue sauce. Add chopped brisket, chopped sausage, sliced onion, and cheese. Brush olive oil on edges of the crust.
Place pizza back into the oven for 20 minutes.
Once cooked through and crust takes on a golden brown color, remove from oven and let sit for a few minutes.
Slice pizza, and serve. Enjoy!