Smoked Pulled Pork Pizza
A rustic hearth-fired pizza featuring smoky, tender pulled pork paired with savory mushrooms and a rich Mchtm Béchamel sauce base.
This Smoked Pulled Pork Pizza bridges culinary traditions by combining a classic creamy Béchamel base with the bold, smoky depth of slow-cooked pulled pork. Each bite offers a harmonious balance of textures, from the crisp, golden crust to the melty cheese and the earthy sautéed mushrooms. Finished with a drizzle of balsamic glaze, this dish elevates the concept of barbecue pizza into a sophisticated main course suitable for any gathering.
Ingredients
- 1 unit pizza dough
- 100 ml Mchtm Béchamel sauce
- 200 g shredded mozzarella cheese
- 150 g smoked pulled pork
- 50 g mixed mushrooms
- 30 g corn kernels
- 30 g onions, sliced
- 30 g bell peppers, sliced
- 1 tbsp cornmeal
- 1 tbsp Parmesan cheese, grated
- 1 tbsp balsamic glaze
Instructions
- 1Shred the smoked pork
Take the thawed smoked pulled pork and use your hands to shred it into smaller, manageable pieces directly on a plate. This ensures the meat is ready to be evenly distributed across the pizza.
Tip: Wearing food-safe gloves makes handling the seasoned meat easier and cleaner. - 2Prepare the pizza base
Dust your work surface with yellow cornmeal to prevent sticking. Take a piece of proofed pizza dough and gently stretch it by hand into a circular pizza base.
Tip: Stretching the dough from the center outwards helps maintain an even thickness and light, airy crust. - 3Apply the sauce base
Take a generous amount of Mchtm Béchamel sauce and use the back of a spoon to spread it evenly over the surface of the prepared pizza dough base, leaving a small border for the crust.
Tip: Applying the sauce in a circular motion ensures smooth and even coverage. - 4Add initial toppings
Distribute sliced onions over the sauced base, followed by a generous layer of shredded cheese to create the foundation for the other ingredients.
Tip: Adding the cheese immediately after the onions helps anchor the toppings to the dough. - 5Distribute the main toppings
Scatter the sautéed mushrooms and the hand-shredded smoked pulled pork evenly across the pizza. Ensure the ingredients are well-distributed for a balanced flavor in every bite.
Tip: Sautéing the mushrooms before adding them prevents excess moisture from making the crust soggy. - 6Final topping and cheese layer
Top the pizza with bell pepper strips and corn kernels. Finally, sprinkle an additional layer of shredded cheese over the entire pizza to bind all the toppings together during baking.
Tip: The final layer of cheese helps keep the vegetables and meat moist and flavorful after baking.
