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Ingredients
US|METRIC
3 SERVINGS
- 6 oz. cooked pulled pork
- 2 Tbsp. water (warm, 115 to 120 degrees F)
- 1/2 tsp. active dry yeast
- 1 2/3 cups flour
- 1/2 cup water (cool, 65 to 70 degrees F)
- 1 tsp. salt
- olive oil (for the bowl)
- 1/4 cup barbecue sauce (purchased or homemade)
- 1/2 cup smoked gouda (OR smoked mozzarella, mozzarella, or Monterey Jack cheese, shredded)
- 3 scallions (cut into 1-inch pieces)
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Directions
- To make the pizza dough: In the bowl of a stand mixer, combine the warm water and yeast and set aside 15 minutes (the mixture might not get foamy). Add the flour, cool water, and salt and mix with a dough hook attachment on medium-low speed for 4 minutes. Let rest 5 minutes, then mix on medium speed until the dough is smooth, elastic, and slightly sticky, about 3 minutes.
- Lightly oil a medium bowl. Transfer the dough to the bowl, turning it to coat with oil. Cover the bowl with plastic wrap and set aside to rise at room temperature for 30 minutes. Transfer to the refrigerator and chill the dough at least overnight, or up to 2 days.
- Transfer the dough to a countertop and return it to room temperature, 1 to 2 hours.
NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1330mg55% |
| Potassium210mg6% |
| Protein17g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A8% |
| Vitamin C6% |
| Calcium30% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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