Honey Garlic Pulled Pork Pizza

My brother-in-law’s birthday had slipped by, and with him visiting, I saw the perfect chance for a belated celebration. I asked him what he’d like for dinner, and his answer was simple: pulled pork and garlic. That sparked an idea – I wanted to create something special, something beyond the typical pulled pork sandwich. And, well, I couldn’t resist throwing a curveball into the mix. I added pineapple to the pizza, fully aware of the passionate debate it stirs. But trust me, it was a delicious gamble.

The pizza that emerged from the oven was a feast for the senses. Imagine a crispy, golden crust, its edges bubbling and browned, providing a sturdy base for the symphony of flavors above. Tender, slow-cooked pulled pork, infused with the sweetness of honey and the robust aroma of roasted garlic, lay scattered generously, its smoky richness a comforting foundation. Interspersed among the pork were chunks of glistening pineapple, their tropical sweetness and subtle tang cutting through the richness and adding a surprising burst of freshness. A drizzle of a honey-garlic glaze, infused with a hint of chili, tied the disparate elements together, creating a harmonious blend of sweet, savory, and subtly spicy notes. Each bite was a delightful contradiction, a playful dance of textures and tastes that left us all wanting more. It was a bold creation, a conversation starter, and ultimately, a resounding success, proving that sometimes, the most unexpected combinations yield the most delicious results.

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Garlic Galore Pulled Pork Pizza

Honey Garlic Pulled Pork Pizza: Roasted garlic crust pizza piled high with honey garlic pulled pork, pineapple garlic sauce, roasted garlic aioli, pickled jalapeños, pickled garlic, pickled ginger, red onion, mozzarella, and cilantro. A sweet, savory, spicy, tangy flavor bomb!

Course Main Course

Cuisine American Fusion, Asian Fusion, Italian fusion

Keyword Aioli, Pickled, Pizza, Pulled Pork, Roasted Garlic

Prep Time 2 hours hours

Cook Time 1 hour hour

Servings 1 16in Pizza

Author Chef Cameron

Ingredients

Roasted Garlic Pizza Crust

• 1 cup warm water 105-115°F
• 1 teaspoon sugar
• 2 teaspoons active dry yeast
• 2 tablespoons olive oil plus more for drizzling
• 2 1/2 cups all-purpose flour plus more for dusting
• 1 teaspoon salt
• 1 head of roasted garlic See instructions below

Honey Garlic Pulled Pork

• 1 pound pork butt Boston butt, bone-in or boneless
• 1 head of garlic minced
• 1/2 large yellow onion chopped
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon packed brown sugar
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground coriander
• 1 tablespoon balsamic vinegar
• 1 tablespoon sake or dry sherry
• 1 teaspoon smoked paprika
• 1/2 teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste

Pineapple Garlic Sauce

• 1/4 cup hoisin sauce
• 1/2 cup pineapple chunks fresh or canned, drained
• 1 tablespoon minced garlic
• 1 tablespoon packed brown sugar
• 1 tablespoon rice vinegar
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon sesame oil
• 1/4 jalapeño seeded and minced (adjust to taste)
• 1 tablespoon chopped fresh cilantro

Roasted Garlic Aioli (for one 16-inch pizza):

• 1 head of roasted garlic See instructions below
• 1 egg yolk room temperature
• 1 teaspoon Dijon mustard
• 1/4 cup neutral-flavored oil like grapeseed or avocado
• 1 tablespoon lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon white wine vinegar
• 3 Tbsp sriracha

Pickled Jalapeno

• 1/4 cup sliced jalapeños from a jar, or fresh sliced
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons packed brown sugar
• 1/4 teaspoon kosher salt

Pickled Garlic and Ginger

• 1/2 cup garlic cloves minced
• 1/4 cup ginger minced
• 1/4 cup white wine vinegar
• 1/4 cup water
• 2 tablespoons packed brown sugar
• 1/4 teaspoon kosher salt

Toppings

• 10 ounces shredded mozzarella cheese
• 1/2 large red onion thinly sliced
• 1/4 cup chopped fresh cilantro

Instructions

• Roast the Garlic: Preheat oven to 400°F (200°C). Cut off the tops of all 10 garlic heads, exposing the cloves. Drizzle with olive oil, wrap each head in foil, and roast for 45-60 minutes, or until cloves are soft and caramelized. Let cool, then squeeze out the cloves.
• Pickled Jalapeños, Ginger & Garlic: Combine all ingredients for each in separate saucepans. Bring to a boil, then reduce heat and simmer for 15 minutes. Let cool completely.
• Hot Honey Garlic Pulled Pork: Combine all pulled pork ingredients in a slow cooker. Cook on low for 8-10 hours, or until pork is easily shredded. Shred pork with two forks and mix with the cooking liquid.
• Roasted Garlic Pizza Crust: Combine warm water, sugar, and yeast in a large bowl. Let stand for 5 minutes. Add olive oil, flour, salt, and roasted garlic (from 5 heads). Mix until a shaggy dough forms. Turn onto a floured surface and knead for 10-15 minutes, or until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled.
• Pineapple Garlic Sauce: Combine all sauce ingredients in a saucepan. Bring to a simmer and cook for 15 minutes, or until slightly thickened. Let cool.
• Roasted Garlic Aioli: Combine roasted garlic (from 5 heads), egg yolks, sriracha and Dijon mustard in a food processor. Process until smooth. Slowly drizzle in the oil while processing, until a thick emulsion forms. Add lemon juice, salt, and white wine vinegar. Process until combined.
• Assemble the Pizzas: Preheat oven to 450°F (230°C). Divide dough into 5 equal portions. Roll out each portion to a 16-inch circle. Spread a thin layer of pineapple garlic sauce over each crust. Top with shredded mozzarella cheese, pulled pork, red onion slices, pickled jalapeños, and pickled garlic.
• Bake: Bake pizzas for 12-15 minutes, or until crust is golden brown and cheese is melted and bubbly.
• Finish: Drizzle pizzas with roasted garlic aioli and sprinkle with fresh cilantro. Slice and serve immediately.

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