Pulled Pork & Blackened Onion Pizza
Ingredients
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 1 (12 in/30 cm) thin whole-wheat pizza crust
- 2⁄3 cup light mayonnaise
- 1 tbsp Creamy Ranch Dip Mix
- 1 1⁄2 cups Slow Cooker Pulled Pork, prepared
- 1 pkg Pulled Pork Seasoning
- 1 cup ketchup
- 1⁄2 cup vinegar
- 1⁄2 cup brown sugar
- 1⁄4 cup water
- 5 lbs (2.5 kg) boneless pork shoulder or butt roast
- 1 bell pepper, thinly sliced
- 1 cup grated partly-skimmed mozzarella cheese
Preparation
- Preheat oven to 425° F (220° C).
- Heat frying pan over medium heat. Add oil and onion and cook, stirring occasionally, until dark but not burnt, approximately 20 minutes.
- Place pizza crust on a crisper or parchment-lined Sheet Pan.
- Using Piano Wire Whisk, whisk mayonnaise and Creamy Ranch Dip Mix. Spread over pizza crust.
- Top with dollops of Pulled Pork. Sprinkle with bell pepper and blackened onion, and top with mozzarella.
- Bake until crust is golden brown and cheese is melted, approximately 10–15 minutes.
Epicure Products Used
Nutritional Information
Per serving: Calories 300, Fat 16 g (Saturated 3 g, 0 0 g), Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 24 g (Fiber 1 g, Sugars 5 g), Protein 15 g.
Tips
Give your pizza added dimension with extra cheese: try blue or a goat cheese.
Make our Pulled Pork the day before your get-together. It’s easy – your slow-cooker does all the work for you!
Cook smart: Pulled Pork can be made and frozen 3 months before your party – do what will work best for you and your schedule!