Bring on the pork.
Isn’t it good luck to eat pork to ring in the new year? I think it is. I’m game for pork all the time but if it’s gonna make me lucky, give me the pig times one million.
Oh and since I like to make things as trashy as possible, we’re consuming it in pizza form. Because that’s normal.
People. Something is happening.
It seems as if… I’m slightly losing my sweet tooth. I’m distraught and confused and pretty much like WHAT. I’ve been known to have the sweetest teeth ever (comes from my mom’s side) and could survive alone on something of the chocolate variety. But now? Things are… weird.
I made tons of cookies for the holidays and didn’t touch any for nearly a week. And no, it doesn’t have to do with me just being around them too much – heck, I pretty much cook for a living and am around everything all the time. It’s never been this severe in years past. I would wake up, work out, have breakfast and have a cookie. Like clockwork. It’s the holidays after all.
Now? I’m just not interested. I’d rather have eggs and bacon or cheese or toast or, or… or… I just don’t even know me anymore.
Don’t get me wrong: I still want something sweet after dinner and whatnot. It’s just not as prevalent as before and I’m losing it.
Basically, it’s like I kind of have self-control now? Without needing to control it? Maybe this is what’s called GROWING UP. Maybe.
If you’re feeling this pizza like I’m feeling this pizza, you may already have some pork on hand. It’s the type of pizza to make with your leftover pulled pork, but if you’re looking for one to start with, I used this recipe and shredded the heck out of it. The rest of it would be in my freezer so we can chow down over the next few days, because when you eat in food blog time, you eat like at least two weeks ahead. So it’s sort of real life but not really real life. Real life sped up.
I also added a little drizzle of BBQ sauce because pork plus cheddar just seems to cry out for sauce. It’s like a sandwich on a pizza!
A good one.
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.
You could also eat this combo on a pretzel roll. Just sayin’.