I don’t know about you guys, but I get bored eating the same old stuff. I love tweaking and combining my favorite things to create unique meals. Spicing up the old keeps me inspired. My Main Taste Tester is the opposite. He would gladly select ten favorite meals and eat them on a rotation forever, totally unchanged. He is constantly exasperated at my need to change things up although he is often happy once he tastes my experiments. This creation is the product of a team brainstorm. Driving around recently, I remarked that I wanted to try a new pizza flavor with our favorite dough. He thought for a moment and offered, “Why not a pulled pork pizza?” I loved this idea instantly. Pulled pork and pizza? What could go wrong? Being me though, I had to change things up further. “What about a Stromboli?” I suggested. Here is the result, a mash-up success…saucy pulled pork smothered in cheese and enveloped in crisp, chewy pizza dough. These were super delicious and a fun twist on pizza (not that pizza needs a makeover, ever). Now I keep thinking of other things to put in pizza dough. This could get interesting…
BBQ Pulled Pork Stromboli
Makes 4 Stromboli
- Half pizza dough recipe
- 1 tbsp. salted butter
- ½ cup chopped onion
- 2 cups shredded marble cheese
- 4 cups cooked and shredded pulled pork, seasoned as desired
- ½ cup barbecue sauce
Heat butter in a small skillet on low heat. Add onions and cook for 15 minutes or so until caramelized. Set aside.
Preheat oven to 500 degrees. Divide dough into 4 equal portions. Drizzle a cookie sheet with olive oil and stretch each dough ball out to make 4 rectangles. On each, sprinkle ¼ cup cheese, ¼ of the onion, ¼ of the pork and ¼ of the barbecue sauce. Then sprinkle each with ¼ cup of cheese. Roll dough up to form the Stromboli. Lay seam side down and cut a few slits on the top to let out steam. Bake for about 10 minutes, broiling on top for a minute at the end if desired. Watch closely, things cook quickly with the oven temperature this high.
Serve with your favorite dipping sauce.