This pizza is a favorite of Martin’s. He is home from NYC for the weekend and it was on the top of his requests. It was a hit with the group of family and friends we had over the other day. It’s been a while since I have made this one. Thought I would bring it to the front of my posts. It is also posted under Indiana for the 50 States, 50 Pizza challenge. The first time I made this pizza was New Years Eve 2012! (The Pizza Challenge was the reason I started my blog so many years ago!) I updated the recipe so hopefully it makes a bit more sense! Needless to say in 2019 this pizza is still a hit AND Simple and Delicious!!
Purple Pig Pizza
Ingredients
Small head purple cabbage, sliced thin (you will have leftover slaw)
Marzetti’s Cole Slaw Dressing (or make your own. That’s what I do! See below for recipe)
2 pound Pork Shoulder or Pork Butt roast (spare ribs work great too)
Barbecue Sauce (we use Sweet Baby Ray’s)
1 clove garlic, minced
1/4 cup olive oil
Shredded Cheese, 2-3 cups (I use a combination of mozzarella, cheddar, and Parmesan. I like to use more than one cheese on my pizzas. If you want you could just use mozzarella. Whatever you like, it’s your pizza!)
Directions
1. Season pork shoulder with salt, pepper and garlic powder on both sides. Add 1 Tablespoon olive oil to dutch oven over medium high heat. Brown both sides of roast.
2. After sides are browned, transfer the roast in the dutch oven with lid on to oven, preheated at 300 degrees. Bake for 2-3 hours. I baked a 2/12 pound pork shoulder the other day and removed after 2 hours.
3. When the roast is done, let it cool down and then shred it. After shredding the pork, add barbecue sauce to your taste. I generally use a 1/4-1/2 cup. You will have leftover pulled pork. Great for sandwiches. You can also freeze for your next pizza!!
While roast is baking you can prepare the slaw as follows;
4. Thinly slice the cabbage and add coleslaw dressing. Be careful when adding the dressing, a little goes a long way. (sometimes I add a bit of shredded carrot.)
Coleslaw Dressing
Ingredients
2/3 cup mayonnaise
2 tablespoons granulated sugar
2 tablespoons cider vinegar
1/2 teaspoon celery salt
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Mix all together. Taste to be sure salted to your liking.
5. Combine the olive oil and minced garlic.
6. Brush the pizza dough (this link takes you to my “go to” pizza dough) with the olive oil/garlic mixture.
7. Add cheese, top with pulled pork mixed with the barbecue sauce and last but not least the purple cabbage.
8. Bake at 500 degrees for 12-15 minutes.
Enjoy!!
Faux Chef for Five 