BBQ Pork Rib Pizza: Recipe

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bbq pork rib pizza recipe

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bbq pork rib pizza recipe

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RECIPES | Making pizza at home is such a simple and rewarding thing to do, but it’s often quite hard to replicate what you find at a proper Italian pizzeria. We’ve tried many different things over the years and have settled on a simple, affordable method for making great pizzas at home. Sure it’s not going to match a wood-fired pizza, but for the time and effort required you’ll be more than happy.

One of our favourite pizzas to make is this BBQ pork rib pizza, which works great when you’ve got leftovers from a nice cook earlier in the week. It’s cheesy, smoky and sweet, with just the right amount of tang in each bite.


Preparation Time: 10 minutes / Cooking Time: 8 minutes / Serves: 1


Ingredients

  • 1 Lebanese-style flatbread (~10 inches)
  • 100g passata/pizza sauce
  • a handful of easy melting cheese (we use Costco’s Mexican blend)
  • quarter buffalo mozzarella ball (~25g), cut into 1.5-2cm chunks
  • 50g BBQ pork ribs, cut into 1.5-2cm chunks
  • half a tomato, sliced
  • chilli powder
  • hot sauce to finish (we use Lillie’s Q Memphis-style Hot Smoky)

Method

  1. Preheat your oven to 250°C (480°F) fan forced.
  2. Put a sheet of baking paper onto a tray and put the flatbread on top.
  3. Use the back of a spoon to spread the passata evenly across the flatbread. Depending on the size of your flatbread you may need less – you want an even cover, but you don’t want to drench the base in sauce
  4. Sprinkle the desired amount of chilli powder evenly across the base
  5. Place the cheese, tomato and pork evenly across the base
  6. Put the pizza in the oven for 7-8 minutes. Any longer and the youghut will begin to curdle.
  7. Take the pizza out of the oven. The base should be crispy on the outside, and the cheese should be melted and just starting to go brown.
  8. Drizzle with hot sauce. Cut into four or six pieces and enjoy immediately.

Notes

If you don’t like spice, simply omit the chilli powder and use a mild BBQ sauce.

We use Lebanese-style flatbread as our base because it crisps up just right in 8 minutes. You can use other kinds of flatbread or pizza bases of course, but for our oven pizza method we often find that they remain too soft, and if you cook them longer the other ingredients become overcooked.

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Paul
Paul
Paul founded The City Lane back in 2009 as a place to share photos of his travels around Europe with friends and family. The City Lane might have changed quite a lot since those early days but one thing that’s remained constant is Paul’s passion for food, travel and culture, and a desire to photograph and write about his experiences. Paul has a strong inquisitive nature that drives him to look beneath the surface in order to discover what really makes a city and its people tick, and what better way to do this than over a good meal or drink, with a city’s locals, at places that people who live in that city actually frequent. Paul is also a co-host of The Brunswick Beer Collective, a podcast that may or may not actually be about beer.

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