Neelys BBQ Pizza

  • Level: Easy
  • Total: 3 hr
  • Prep: 20 min
  • Inactive: 2 hr 20 min
  • Cook: 20 min
  • Yield: 4 individual pizzas
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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

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

Neelys BBQ Sauce:

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

  1. For the dough:
  2. Place the yeast, warm water and honey in a small bowl and stir to dissolve. Add the olive oil and salt, stir to combine.
  3. 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.
  4. Cut the dough into 4 equal pieces, smooth into a ball and let rest for 20 more minutes before cooking.
  5. For the pizza:
  6. Preheat grill to high heat. Preheat oven to 400 degrees F.
  7. 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.
  8. 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:

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

Neelys BBQ Seasoning:

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

Neelys BBQ Sauce:

  1. 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.
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