COUNTRY STORM PULLED PORK PIZZA
We are celebrating the St-Etienne-de-Lauzon Country Storm, which will be held from May 4 to 6th, by dedicating a pizza prepared with our Bourbon Bacon BBQ sauce that was first developed in collaboration with Marto Napoli.
A decadent pulled pork pizza spiced up with our Mardi Gras Cajun seasonings and prepared with corn kernels, red onion and pickles.
A perfect recipe to use up leftover pulled pork or to make with freshly prepared pulled pork.
On a floured work surface, knead dough to desired thickness.
Turn on smoker or BBQ to 500°F.
On a parchment paper-lined pizza pan, shape the dough and spread the Bourbon Bacon BBQ sauce.
Arrange the pulled pork so that it is evenly distributed on the pizza.
Add Monterey Jack cheese, top with corn, sliced red onions and sprinkle with Cajun Mardi Gras seasonings.
Place pizza on BBQ or smoker at 500°F for 10-15 minutes until desired doneness.
Add pickles and chives to serve (optional).
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