BBQ Pulled Pork Pizza

As promised, here is what we had for dinner last night.  We ended up with some left over pork from a friend's pig roast and I thought it would be great to have pig pizza. As it turns out, Emeril has a recipe where he outlines how to prepare the pizza dough, BBQ sauce and pork, so I gave it a shot. His original recipe calls for red onion topping, but no one in my family likes red onion so I used pineapple instead.

This is a variation on a recipe from Emeril, based on what I had in my kitchen at the time.

You will need:
Basic Pizza Dough (recipe)
2 1/2 cups of pulled pork (unseasoned)
corn meal
canned chopped pineapple
1 1/2 cupsof a cheese blend you like, such as the traditional mozzarella and monterey jack. We had enchiladas the night before so I used the mexican blend we had left over.

For the BBQ Sauce:
1 cup of Apple cider vinegar (I didn't have any at the time and substituted with red wine vinegar.. total fail!)
1 cup ketchup
1/4 cup packed light brown sugar
1 tablespoon of honey (the original recipe calls for mollasses..again, not available at the time)
1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon red pepper
1/4 teaspoon freshly ground black pepper

You will do:
1. Prepare pizza dough as described in the recipe posted above, or use pre-made dough.
2. Combine all of the ingredients for the BBQ sauce in a sauce pan.
3. Bring to boil and let it simmer for about 10-15 minutes, until it is thick. Allow to cool.
*note: I found my sauce to be a little too tangy for my tastes, so I added another 1/4 cup of ketchup and 4 T of brown sugar, and in the end added some honey-bbq sauce that was in the fridge. :( I'm positive it was the red wine vinegar.

4. Spread some cornmeal out on a pizza stone or whatever baking sheet you plan to use. Unfortunately, ours is all packed up! I am so dissapointed, the first time I make home made pizza and I can't even use my stone! :(
5. Roll out (toss if you dare!) your pizza rough to whatever size / thickness you desire. I used this video as a guide.

6. Spread 2-5 tablespoons of the sauce (again, amount and thickness is to your taste
7. Evenly disperse the pork and cheese blend on top of the sauce. Top again with pineapple.
8. Bake in a preheated oven at: if using a pizza stone: 500 degrees, if using a cookie sheet 425 degrees --Timing will vary, but for my pizza which took up almost an entire standard zized cookie sheet it was close to 20 minutes.--
9. Let it cool for a minutes, slice and enjoy! We served some of the left over BBQ sauce on the side for extra dipping.