Go Back Email Link
Print

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
Cook Time 1 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.