This was today's lunch. I had homemade pizza crust sitting in the freezer. I defrosted it and continued with the recipe. This is an adaptation of a pizza I had at California Pizza Kitchen a few years ago. I have their first book. I followed the recipe for the BBQ Chicken Pizza, except I had cooked pork in the refrigerator. I also added a bit of chopped fresh chile to garnish each slice. It was fabulous.

To make BBQ Pork: Combine cooked pork and bbq sauce in a bowl. Mix well. Set aside.

For pizza:
Place pizza stone in center of oven and preheat at 400°F for 1/2 hour.

Place one pizza crust on peel. Cover with bbq sauce. Top with 1 tbsp queso fresco and 1/2 cup monterey jack cheese.

Place half of the "bbq" pork to cover the cheese. Sprinkle chopped red onion over top. Sprinkle 1/4 cup monterey jack cheese on top of that.

Transfer pizza to over. Cook for 10 minutes until cheese is melted.

Carefully remove from oven, on peel. Let rest for 5 minutes.

While pizza is in oven, set up the 2nd pizza. When you remove the first pizza, place the second one in the oven and bake for 15 minutes until cheese is melted, just like the first. Remove carefully.

Cut each pizza into 4-6 slices and serve.

To make it spicier, use a hotter barbecue sauce. I used Wegman's Ancho & Jalapeno BBQ Sauce which is really flavorful, with a mild heat.

From: RisaG.
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Fri, 1 Mar 2002