When we lived in North Dakota, we visited a local, hole-in-the wall pizza chain called Rhombus Guys. They specialized in lots of unique combinations for pizzas. One of our favorites was the Pulled Pork Pizza, which has pork, jerk sauce, onions, pepperocinis, tomato, and red peppers. My recipe below is in homage to Rhombus Guys and their mouth-watering combination. Both the original and my version are crave-worthy and great for a summer dinner.
First, to get your pulled pork, you need a boneless pork shoulder. I cooked mine in the crockpot for about 6 hours on low with nothing more than salt and pepper and a bottle of my favorite BBQ sauce.
We had pulled pork sandwiches for dinner (with homemade oven fries) and then I had leftovers to use for my pizza.
2 cups leftover pulled pork
1 red onion, sliced
1 yellow, red, or orange bell pepper, cut into long strips
2 TBS butter
1 c. extra barbecue sauce
2 cups sharp cheddar cheese (shredded)
Pizza crust (My favorite recipe is for whole wheat pizza crust, found in Step-By-Step to Natural Food; Cancer Prevention through the Wholistic way of Eating, but you could also buy a prepared pizza crust or use your own favorite recipe.)
Heat the butter in a large skillet at medium-high heat till sizzling, then add onion. Cook until onion begins to soften, then turn down heat to medium. Cook for 20-30 minutes until onion gets very soft and begins to caramelize. Add bell pepper to the pan to soften them and bring out their sweetness. Cook about 10 minutes. Keep an eye on your veggies to make sure they do not start to burn.
Meanwhile, bake your pizza crust. Once your crust is baked and your veggies are cooked, spread your crust with half of your barbecue sauce. Next, layer your veggies, followed by your pulled pork. Drizzle the rest of your barbecue sauce over the pizza, and top with your cheese. Bake for 5-10 minutes at 425 degrees, until the cheese is melted and bubbly.