Do you ever wake up in the morning absolutely craving something? Like, you-gotta-have-it-right-now kind of craving?
That was me the day after making these ribs from Once Upon A Chef. I was craving pizza. It was a SERIOUS, relentless PMS-type craving.
These ribs are so good and so different from your typical rib recipe; instead of a typical BBQ sauce they’re marinated and cooked in an Asian type sauce with hoisin, soy sauce, amongst other fantastic flavors.
So, knowing that I had some leftover ribs in the fridge, I immediately went into psycho foodie mode thinking of all the ways to make pizza with them. This is, of course, after I got the kids off to school and Mark left for work. Did I have better things to do? Well, probably. Did that matter? Maybe, but I had to have some pizza damnit and by God I’m gonna make a pizza.
A pulled Asian BBQ Pork Pizza.
The ribs were good the day before, but I wanted to make them better. I put them back in the oven for about 3 hours on 200 degrees – then they were outstanding. I shredded the pork, then thought about giving Sally the bones but then decided I don’t want my dog choking to death so I pretty quickly nixed that idea.
When I made the ribs, I made double the amount of the marinade, and I’m so glad I did because it turned out to be the perfect pizza sauce for this.
I also made a mango salsa to top it off, which really just makes the whole thing taste magical. Kinda like a Disney movie. Oh, and I put some pickled jalapenos on top.
What? You know me, not a big shocker. Jalapenos make everything better.
Here’s your printable-
Pulled Pork Pizza with Jalapenos and Mango Salsa
For the Pizza Crust
- 4 cups all purpose flour
- 1 tsp salt
- 1 1/2 cups warm water
- 1 tsp highly active dry yeast
- 1/3 cup olive oil
For the Mango Salsa
- 1/2 onion, diced
- 1/2 mango, diced
- 1 jalapeno, diced
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tbsp salt (or to taste)
For the Pork and Etc.
- This Recipe for Ribs - but DOUBLE the sauce ingredients - you'll need it for your pizza sauce.
- 1 lb. sliced Muenster cheese
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup pickled jalapeno slices
- To make the pizza dough, combine the flour and salt in the bowl of a stand mixer. Sprinkle yeast over the water and let stand until foamy, about 5 minutes or so.
- Turn the mixer on low and add the olive oil, followed by the yeast/water mixture.
- Mix until combined and pulling away from the bowl.
- Drizzle with olive oil, turn to coat, cover and refrigerate. (It actually gets better the longer it's in the fridge).
- Make the ribs (mine were leftover, I made mine the day before for dinner). Make sure to save half of the sauce in a separate container - you should only use half of it for marinating and basting. Pull the meat off with your fingers and shred using two forks. Set aside.
- Make the salsa by combining all ingredients in a bowl. Refrigerate until pizza is done.
- Preheat oven to 500 degrees.
- Drizzle olive oil in a 10" cast iron skillet (a cookie sheet or flat pan would work as well)
- Spread half of the dough in the pan, using your fingers to stretch it. Use a little less dough if you want a thin crust, more if you want a deep pan pizza.
- Spread some of the rib sauce on the dough, followed by shredded pork, cheese and jalapenos.
- Bake for 8-10 minutes, until cheese is bubbly and the crust is slightly brown.
- Serve with mango salsa.