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Jessica's Barbecue Pizza

Pizza Crust

1 packet of active dry or fresh yeast
1 tsp honey
3 cups all-purpose flour
1 tsp. salt
1 Tbsp extra-virgin olive oil, more for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture and the remaining 3/4 cup of warm water and mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about five minutes. Turn out the dough onto a clean, lightly floured work surface and knead by hand for two to three minutes, until it is smooth and firm (you may need to add a little more flour to the dough as you knead). Transfer the dough to a lightly oiled mixing bowl, cover it with a clean, damp towel and leave it at warm room temperature to rise for about thirty minutes. When ready, the dough will stretch as it is lightly pulled. Divide the dough into four equal balls, about six ounces each. On a smooth un-floured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about one minute. Cover the dough with a damp towel and let it rest for fifteen to twenty minutes. At this point, the balls can be wrapped individually in plastic wrap and refrigerated for up to two days.

Put a pizza stone on the middle rack of the oven (or use a regular cookie sheet). Preheat the oven to 500 degrees F. Dip a ball of dough into flour and shake off excess flour. Place the dough on a clean, lightly floured surface and start to stretch the dough out into an even 8-inch circle, or another shape that you like of a similar size, with the outer border of the dough a little thicker than the inner part. If you find it id difficult to stretch out the dough, use a small, lightly floured rolling pin. Lightly brush the inner circle of the dough with some sauce and arrange the toppings of your choice, first adding about one cup of shredded cheese per pizza and then any other toppings of your choice. Slide the pizza onto a lightly floured rimless flat baking tray, and then carefully slide it off onto the baking stone in the oven. Bake until the pizza crust is nicely browned, about ten minutes. Transfer the pizza to a firm level surface and cut into slices.

Meat

Pork sirloin roast
Sweet Baby Rays BBQ Sauce

Brown roast and braise until it falls apart (8-10 hours crockpot on low, 4-5 hours crockpot on high, about two hours on stove on low--preferred method, but watch liquid level to prevent scorching) in water and BBQ sauce. Pull meat with two forks until shredded and mix with sauce.

To assemble pizza:

Spread dough with BBQ sauce and top with shredded meat and sliced red onion. Top with cheese (mozzarella, parmesan, asiago). Bake according to crust instructions. Top with fresh chopped cilantro.

Jessica's Salad

one head red leaf lettuce
two pears, sliced
sliced red onion
toasted cashews
dried cranberries
asiago cheese

Dressing:

5 Tbsp oil (I do 2 Tbsp extra virgin olive oil plus 3 Tbsp canola)
2 Tbsp balsamic vinegar
2 tsp honey
2 tsp dijon mustard
salt and pepper to taste
thinly sliced green onion (1 tbsp)
Whisk together until slightly emulsified.