Happy Friday! I don't know who noticed but last night I spent an extensive portion of my evening giving my blog a face lift. After not really doing anything to my site for nearly 300 posts (next one!), I was just getting a little sick of the old look. I changed my blog template (of course keeping my signature and favorite pink color!), moved some content onto their own pages to make the homepage more streamlined, and added better social media sharing/following features to the bottom of each post and the sidebar (please use them!). I also moved the "print-friendly" button to a more obvious location. If you haven't used that feature yet, it's a pretty awesome way to cut out all my witty chatter (*sad face*) and just print the recipe and/or photo if you want. Yah for being green! I hope all of these little changes help to make your browsing experience on my website a bit better. Please comment and let me know how I'm doing!
Today we are continuing Emily and my Seasonal Summer Fruit and Vegetable Extravaganza. We already shared our Watermelon Slush and BLT Corn Salad Wrap starter so onto the main course! As it was extremely hot out lately, Emily and I thought we'd put our husbands to work on the grill and with the success of my Grilled Steakhouse Pizza in the past, I thought another grilled pizza would be a great addition to our menu. Plus, Emily and Scott were grilled pizza virgins.
Overall the taste of this pizza was very Summery. I do wish that the flavor of the cherries came through more but it could have been the result of using some not-so-flavorful cherries that I picked up at the grocery store. Darn those pretty and highly-shippable fruits that look deceivingly delicious but yet fall flat on flavor!! Either way, Scott liked the barbecue because it "wasn't overly sweet" and pizza is pretty much the only way he enjoys goat cheese. Emily's need for carbs, meat, and cheese was definitely satisfied and she scarfed hers down faster than any of the boys! In all fairness, she is eating for three now...yes, in case I hadn't mentioned, she's pregnant with twins! Last but not least, my husband's verdict? "It was yummy." Ah, a man of few words ;).
Come back next week to see what desserts were made. One more week until my Beer Flats giveaway ends. Check out my review and take the time to enter. It only takes a few seconds!
One Year Ago: Ultimate Sriracha Burger
Two Years Ago: Homemade Refrigerator Pickles
Cherry BBQ Pulled Pork Grilled Pizza
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| Photo Credit: Emily H. |
Ingredients
- 1.5 pounds of your favorite pizza dough, shaped into 4 individual sized balls to be stretched and grilled
- Olive oil for brushing
- ~1 cup cherry barbecue sauce, recipe follows
- ~1.5 cups leftover shredded pulled pork, recipe follows
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Crumbled goat cheese
- Red onion, thinly sliced
- Pineapple chunks
- Cilantro, chopped
For the Cherry Barbecue Sauce
- 1/2 lb cherries, pits removed
- 3 Tbsp sugar
- 1/4 cup water
- 1 cup barbecue sauce
For the Pulled Pork
- 1 can Dr. Pepper
- 5-7 lbs pork butt roast
- 1/4 cup brown mustard
- Salt and pepper, to taste
Directions
- Prepare the Pulled Pork: Liberally season the pork roast with salt and pepper and place the fat-side-up in a crockpot. Add the mustard and Dr. Pepper to the crockpot and cook on low for 8-10 hours. Shred the meat with two forks, discarding any bones and fat.
- Prepare the Cherry Barbecue Sauce: Roughly chop the cherries into small pieces. Add them to a small sauce pan along with the sugar and water. Cook over medium heat for ~20 minutes, until the liquid is thick and the cherries are soft.
- Grill the Pizza: Heat grill to medium-high heat (450F) and generously oil the grate (I use a paper towel wad soaked in oil and held with tongs or a silicone brush
- Carefully place individually sized stretched dough rounds onto the grill and cover. Allow to cook until nicely browned on bottom and large bubbles form on the surface (about 3-4 minutes). Carefully remove the dough from the grill and with the cooked side facing up, top each pizza with cherry barbecue sauce. Top with pulled pork then follow with cheddar and mozzarella cheese. Finish with the red onions, pineapple, and goat cheese. Carefully return the topped pizzas to the grill and cook until the bottom is browned and cheese is melted (about 4-6 minutes).
- Remove pizza from grill. Garnish with cilantro. Cut and serve immediately.
Source: A combination of ingredients and ideas from Confections of a Foodie Bride and Our Best Bites
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