John Myers
Ingredients for 4 servings:
- 500 g flour
- 250 ml water, lukewarm or beer, up to 300 ml
- 1 point dry yeast
- 1 tbsp olive oil
- 10 g lard
- Salt
- black pepper, freshly ground
- 1 onion(s), red
- 3 spring onions
- 250 g cocktail tomatoes
- Crème fraîche
- BBQ sauce
- 500g pulled pork
- 250 g Gouda, grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes
A lockable grill and a pizza stone are required
Preheat the pizza stone on the grill. For the dough, knead the flour, water, yeast, olive oil, lard, salt, and pepper into a smooth dough, or place the dough in a suitable food processor and knead. If you want to give the dough a special flavor, replace the water with beer. Cover and let the dough rest for about 60 minutes. Then divide it into four equal-sized balls and roll them out thinly. The dough shouldn’t stick to your hands, so flour it thoroughly. Slice the onion and spring onions into strips and halve the tomatoes. Mix the crème fraîche with the barbecue sauce until smooth and spread it on the dough. Arrange the pulled pork, onions, spring onions, and tomatoes on top. Finally, sprinkle with cheese. Grill the pizza indirectly on the preheated pizza stone at 240-250°C for about 5 minutes. Here’s the recipe for pulled pork: http://www.chefkoch.de/rezepte/2528741396351623/Pulled-Pork-aus-dem-Smoker.html
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