Pulled Pork Pizza with Maple Leeks, Roasted Garlic and Aged Cheddar
YIELD: 1 PIZZA
TOTAL TIME: 2 HOURS
1 1/8 cups warm water
3 teaspoons active dry yeast
1 tablespoon honey
1 tablespoon olive oil
2 2/3 cups whole wheat flour
1 teaspoon salt
1 tablespoon olive oil
2 cleaned + trimmed leeks, sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons maple syrup
1 head roasted garlic
1 cup (leftover) pulled pork
4 ounces fontina cheese, freshly grated
6 ounces aged cheddar cheese, freshly grated
2 tablespoons BBQ sauce, for drizzling
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
Heat a large skillet over medium-low heat and add the olive oil. Add the leeks, salt and pepper, stirring to coat. Cook untiled softened, stirring occasionally, for about 5 minutes. Stir in the maple syrup and cook for another minute. Turn off the heat.
Squeeze the roasted garlic cloves out of the bulb and mashed them with a fork. Combine them in a bowl with the pulled pork and toss well to coat, until the mashed cloves are evenly distributed.
After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
Preheat your oven to 400 degrees F (or if you're using a pizza stone or the skillet method, follow these directions). Cover the dough with the fontina cheese, then layer on the leeks and the pork. Add the cheddar on top evenly. Bake for 30 to 35 minutes or until the cheese is bubbly and golden. Drizzle the pizza with BBQ sauce before or after slicing and serve.