Neelys BBQ Pizza

Total Time:
3 hr
Prep:
20 min
Inactive:
2 hr 20 min
Cook:
20 min

Yield:
4 individual pizzas
Level:
Easy

Ingredients
  • Dough:
  • 1 package active dry yeast
  • 1 1/2 cups warm water (about 105 to 115 degrees F)
  • 1 teaspoon honey
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 3 1/2 cups bread flour
  • Pizza:
  • All-purpose flour, for surface
  • 1 tablespoon olive oil, for saute
  • 1 medium yellow onion, sliced
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, sliced
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil, for brushing
  • 1 cup Neelys BBQ Ranch Dipping sauce, recipe follows
  • 2 cups cooked pulled pork, beef or chicken
  • 1 (8-ounce) package shredded mozzarella
  • 4 tablespoons freshly grated Parmesan
  • For the dough:
  • BBQ Ranch Dipping Sauce:
  • 3/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 teaspoons Neelys BBQ seasoning, recipe follows
  • 2 tablespoons Neelys BBQ sauce, recipe follows
  • 2 teaspoons apple cider vinegar
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon dried dill
  • 1 tablespoon sliced fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, minced
  • Neelys BBQ Seasoning:
  • 1 1/2 cups paprika
  • 3/4 cup sugar
  • 3 3/4 tablespoons onion powder
  • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 5 tablespoons light brown sugar
  • 5 tablespoons sugar
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
Directions
For the dough:

Place the yeast, warm water and honey in a small bowl and stir to dissolve. Add the olive oil and salt, stir to combine.

Add the flour to the bowl of a standing mixer with a dough hook. Add the water, olive oil, salt and honey mixture. Mix on low for roughly three minutes, then increase to a medium speed and knead until the dough is elastic and starts to come away from the sides of the bowl, roughly 3 minutes. The dough should be smooth and firm. Ball up the dough and place in a large lightly oiled glass bowl. Flip to cover both sides of the dough with oil. Cover with a towel and let rise in a warm draft free area for 2 hours, until roughly doubled in bulk.

Cut the dough into 4 equal pieces, smooth into a ball and let rest for 20 more minutes before cooking.

For the pizza:

Preheat grill to high heat. Preheat oven to 400 degrees F.

Heat a saute pan over medium heat. Add olive oil and saute onion, green bell pepper, garlic, salt and pepper until tender; about 3 minutes. Remove to a glass bowl.

Flour work surface and roll out pizza dough into 4 (6-inch) circles, and 1/8 to 1/4-inch thick. Brush with olive oil and place on grill. Grill for about 3 minutes on the first side. Flip and cook for 1 more minute. Remove to a sheet tray and grill off the other dough balls, if using. Spread 1/4 cup of BBQ sauce evenly on each pizza. Add 1/2 cup of chopped pork and top with a quarter of the sauteed vegetables. Sprinkle with the cheeses. Repeat. Bake the pizzas in the oven for 10 minutes until the cheese is melted. Serve immediately.

BBQ Ranch Dipping Sauce:

Mix in all the ingredients until smooth. Cover and chill for one hour to meld the flavors.

Yield: 1 1/2 cups

Neelys BBQ Seasoning:

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups


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