It’s Not Delivery: BBQ Pulled Pork & Collard Green Pizza

Happy National Pizza Day!

I originally created this pizza as a way to get in some of those good luck foods to kick the new year off on the right foot. In Ohio where I grew up our tradition is pork and sauerkraut (I hate sauerkraut but we’ll save that saga for another day). Here in the South it’s all about collard greens and black eyed peas. This pizza is my mash up of the two regions I call home. It turned out so great that it had to make another appearance to celebrate National Pizza Day!

I know it sounds weird to put collard greens on a pizza but trust me it’s delicious. Pizza is a great way to use up leftover random ingredients you have hanging around. If you follow me on Instagram you definitely know I will come up with all kinds of crazy pizza ideas! If you have leftover pork of any kind (pork roast, boneless ribs, etc.) this is the perfect place to use it up. If not, you can make a batch of pulled pork to use in all kinds of things from enchiladas/tacos, soups, casseroles, you name it you can probably put pork in it, lol.

BBQ Pulled Pork & Collard Green Pizza
Makes 1 12-14 inch pizza, Time: 30 minutes

1 lb. fresh pizza dough (homemade or store bought)
1 cup pulled pork*
1/3 cup your favorite bbq sauce
½ cup red onion, thinly sliced
1 cup collard greens, washed, stems removed and thinly sliced
1 clove garlic
Salt & pepper
2 Tablespoons olive oil, divided
1 cup mozzarella cheese, shredded

Preheat oven to 450°.

In a bowl, toss pulled pork with 2 Tablespoons of barbecue sauce. Set aside.

In a 12-14 inch cast iron skillet, heat 1 Tablespoon olive oil over medium-high heat. Add collard greens and garlic and saute 1 minute or until wilted. Season with salt & pepper. Remove from pan and set aside. Wipe pan out with a paper towel and lower heat to medium.

Roll pizza dough into a 12-14 inch circle, large enough to fit in the cast iron pan. Add remaining olive oil to the pan to heat. Carefully place the pizza dough in the bottom of the pan, pressing slightly up the sides. Let cook 1 minute, being mindful that it may bubble up. If it does, lift up a corner with a spatula to release the air so the dough will lay flat.

Spread remaining barbecue sauce on pizza, leaving a border of dough. Sprinkle with a handful of cheese, top with pork, collard greens, and sliced onions.

Bake in oven for 8 minutes. After 8 minutes, sprinkle the remaining cheese over top and bake another 3-4 minutes or until crust is crisp and brown and the cheese is bubbly.

Remove from oven and let cool for a couple minutes before slicing.

*This recipe is a great way to use up leftover pork from Carnitas Tacos or Cuban sandwiches. You can also put 1 lb. boneless pork ribs, 1 small onion sliced, ½ cup bbq sauce, and a splash of chicken stock in a crockpot and let it go for 6-8 hours, shred and you’re good do go!

Source: Ruth’s Table, 2021.

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