Pineapple Pulled Pork Pizza with Bacon, Jalapenos, & Cilantro
Cheesy, piping-hot pizza is topped with pulled pork, fresh pineapple, bacon, jalapeños, and cilantro, with extra flavor coming from a sweet and tangy homemade Pineapple BBQ Sauce!
1large pizza crustapproximately 12-inch, homemade or store-bought
⅓cupHomemade Pineapple BBQ Sauce
1cupSlow Cooker Pineapple Pulled Pork
¾cupfresh pineapple chunks
6ouncesbaconcooked until crisp and then crumbled
1jalapeñovery thinly-sliced
1 ½cupsshredded mozzarella cheese
¼cupchopped fresh cilantro
Instructions
Position rack in center of oven and preheat to 500°F. Spread Homemade Pineapple BBQ Sauce on pizza crust. Evenly top with Slow Cooker Pineapple Pulled Pork, fresh pineapple chunks, crumbled bacon, sliced jalapeño, and shredded mozzarella. Bake for 8 to 12 minutes or until cheese is melted and golden brown spots are starting to appear on the cheese and crust. Carefully remove from the oven and allow to cool for a few minutes. Sprinkle with fresh chopped cilantro, slice, and serve.
Notes
Everyone has their favorite method for preparing their pizza dough before baking. I gently press and stretch my room-temperature dough it into a 12-inch circle, working slowly for an even shape. If the dough is shrinking back, I allow it to rest 5 minutes before proceeding. After forming my dough, I brush it with about a tablespoon of olive oil and let it sit for 15 minutes before topping it.
As far as transferring your pizza dough to the oven, there are several options for this as well. You may stretch/shape your dough on a lightly-floured surface (or even use a rolling pin), carefully transfer it to a pizza pan or baking stone, and then top your pizza before baking on the same pizza pan or baking stone. Or you may generously spray a pizza pan with nonstick cooking spray and form your crust directly on the pan before topping and baking it. Or you may form the dough, transfer it to a cornmeal-dusted pizza peel, top it, and then slide the pizza from the peel onto your baking stone, which should have already been preheating in a 500°F oven for 30 minutes.
Use a can of (drained) pineapple tidbits if fresh pineapple isn't available.
Use more or less jalapeños, depending on your spice tolerance.