Not antipasto, Auntie Pizza. Complaints about too much cheese were registered the last time I made a foo-foo Marchetia-style pizza, so this time around I remedied the problem.
I also replaced the mushrooms with olives and tossed a few onions on half the pizza. Turns out Auntie doesn’t like mushrooms either. That may create some issues in the near future, as mushrooms are a staple around here.
Leftover pulled pork from the other day also ended up on a pizza (as intended). First was the signature pulled pork, pineapple, and cashews on TJ’s herb crust with mozzarella and Big Butz Hot BBQ Sauce. Delicious, as usual.
The third pizza was all the excess bits and pieces left over from the first two. Except for the pineapple. There is something about certain food combinations that just doesn’t sit well with me. Olives and pineapples would be one of those combinations.
Other than being a bit light in the meat area (I may have gone a bit overboard on the pulled pork pizza), this was a very tasty combination. The final ingredient list was pulled pork, onions, mozzarella cheese, olives, fresh basil, crushed cashews, and Big Butz Hot BBQ Sauce on a TJ’s herb crust. A little bit of everything, and a lot of flavor. I might just have to make this pizza again, but on purpose next time around.
Amazing what you can come up with when your choices are limited but your imagination runs wild…
{ 10 comments… read them below or add one }
I commented a long while ago about how awesome I thought your blog was and regarding the TJ’s Pizza dough. I was begging and pleading for my wife to let me get a smoker…
I FINALLY got one for Xmas (a gas powered cabinet type)! Wasn’t able to use it until just this last Saturday where I smoked a 7lb pork shoulder, I had to pull it out early (after 11 hours at 220-230 it was still only 175-ish internal temp).
It was delicious and tender anyways (applewood smoked)!
Now we’ve got 5lbs of leftovers and thanks to this post and the frozen TJ’s herb pizza dough in the freezer I know exactly what we’re going to make for dinner later this week!
Good luck with your first attempt. Here’s a couple of hints just for you:
1. Go easy on the sauce. A little BBQ sauce (especially the Big Butz) goes a long way on a pizza. It’s real easy to go overboard and make the pizza too wet and saucy. I usually pour on a couple of tablespoons and spread it around real thin with a basting brush.
2. Pre-heat the pulled pork. It doesn’t need to be hot, but warm enough so that you can drain off some excess grease before putting it on the pizza. This will keep the pizza from looking like an oil slick when it’s done.
3. Fresh pineapple is better than canned, but if canned is all you have, make sure you drain it well before putting it on the pizza. If you use chunks, cut them in half before topping.
And congrats on convincing the boss to let you get the smoker. Enjoy!
The boss lady is not sold on the cashews on a pizza. We both love cashews so I don’t see what the problem is. How do they taste on pizza? I think her issue is just it sounds weird.
Might I suggest that you put them on half the pizza and give it a try? If you don’t like them on the pizza, then you don’t have as many to pick off.
And if you like cashews, you’ll likely like them on the pizza.
End Result:
Great Toppings, loved the flavor combination… the bad news was the crust. The herb crust does NOT stand up to freezing and defrosting. It was not very good. Fresh crust only next time.
Good to know. My wife claims it can be frozen (and more importantly thawed without ruining it) but I don’t know that she has ever actually done it herself. I know I haven’t…
I expect the Falcons can start booking their golf plan, SEAHAWKS will roll that team with Sherman and Browner at the corners.
Go Hawks. Nice to hear from you again.
That reminds me of someone that asked me about how to cook pork chops for his mother in law who was visiting. I asked him, “Do you want her to stay around or not?” ha ha.
No comment. Anything I say will be used against me…