Carolina BBQ Pizza
The perfect marriage of two beloved comfort foods. Tender vinegar-based pulled pork topped with creamy coleslaw brings authentic North Carolina BBQ flavors to pizza form. It's a Tar Heel State celebration!
Equipment Needed
Instructions
Make the dough: Dissolve yeast in warm water, let stand 5 minutes. Add flour, salt, and olive oil. Knead until smooth, about 8 minutes. Cover and let rise 1 hour.
Prepare the vinegar sauce: Combine apple cider vinegar, brown sugar, red pepper flakes, salt, and pepper in a saucepan. Simmer 5 minutes until sugar dissolves. Toss with pulled pork.
Make the coleslaw: Toss cabbage and carrots together. Whisk mayo, vinegar, and sugar. Combine and refrigerate until ready to use.
Preheat oven: Place pizza stone in oven and preheat to 475F (245C) for at least 30 minutes.
Shape the dough: Punch down dough and stretch into a 14-inch round. Transfer to floured pizza peel.
Assemble: Brush dough lightly with some of the vinegar sauce. Add mozzarella and gouda, then top with dressed pulled pork and red onion slices.
Bake: Slide pizza onto hot stone and bake 12-14 minutes until crust is golden and cheese is bubbling.
Top and serve: Remove from oven and immediately top with cold, crisp coleslaw (the contrast is essential!). Drizzle with extra vinegar sauce. Slice and serve immediately.
Pro Tips & Variations
- Lexington style: For Western NC style, use a tomato-based "dip" sauce instead of pure vinegar.
- Cold slaw is key: Always add coleslaw after baking - the hot-cold contrast is what makes this pizza special.
- Smoke your own: For best results, smoke a pork shoulder yourself. Otherwise, find a quality BBQ joint.
- Add pickles: Pickled jalapenos or bread & butter pickles add great tangy crunch.
- Crispy onions: Top with crispy fried onion strings for extra texture.
- Extra sauce: Serve with extra vinegar sauce on the side for dipping.