Wisconsin Barbecue Pizza
This specialty pizza, featuring Coletta's barbecue sauce, was created by Chef Jerry Coletta.
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1/4 cup warm water (110°F | 45°C)
3 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup olive oil
3/4 cup warm water
Coletta’s Barbecue Sauce:
1 cup ketchup
1/3 cup tomato puree
1/2 cup tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon white vinegar
3 whole cloves
1/3 cup slice onions
1/8 teaspoon granulated garlic
2 teaspoons granulated sugar
1/2 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon black pepper
6 ounces water
2 cups barbecue sauce
3 cups (12 ounces) Wisconsin Mozzarella
cheese (low-moisture, part-skim), shredded
1/2 cup Wisconsin Pasteurized Process cheese, shredded
1 1/4 pounds cooked and chopped pork shoulder, heated
- To make dough: Dissolve yeast in 1/4 cup warm water and set aside.
- Combine flour and salt in mixing bowl. Make a well in the center of the flour. Add the yeast mixture, oil and 3/4 cup warm water. Stir and mix with a wooden spoon until a rough ball of dough is formed and dough cleans the sides of bowl.
- Turn dough out of bowl onto a lightly floured work surface. Knead dough for 7 to 8 minutes until it is smooth and satiny (dust dough with flour if it feels sticky). Dust a large mixing bowl lightly with flour. Place dough in bowl; cover with plastic wrap and a kitchen towel. Put dough in a warm place to rise for 1 1/2 hours, until double in bulk.
- After dough has doubled in bulk, punch down and turn out of bowl onto work surface. Knead lightly for about 2 minutes. Roll or stretch dough into a circle that is 16 inches in diameter and about 1/4 inch thick. Place dough in a 16 inch flat pizza pan. Cover dough with a clean towel and let rise a second time for about 45 minutes before adding toppings.
- To make barbecue sauce: Combine all barbecue sauce ingredients in a 2 quart saucepan. Bring to a boil. Turn down heat and simmer for 20 minutes, stirring frequently. Remove pan from heat. Strain out cloves and onions. Let cool to room temperature. Refrigerate until ready to use. Sauce can be made one or two days ahead. Makes two cups of sauce.
- To assemble pizza: Spread 1/3 of barbecue sauce evenly over dough to within 1/2 inch of edge. Mix the cheeses and sprinkle them over sauce.
- Bake pizza at 500°F (260°C) for about 10 minutes, until crust is golden brown and cheese is bubbly. Remove pizza from oven and spread barbecue meat over the cheese. Add remaining barbecue sauce evenly over meat. Serve at once.
Makes 6 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.