No Evil Foods call this one the ‘Triple P’ and it is everything. Slow smoked BBQ Pulled Pork piled onto a chewy crunchy pizza crust, topped with fresh spicy arugula with sweet juicy pineapple and a tangy cream cheese spread? Goooood lawd! Pizza is their weakness and this recipe from Blue Finch Plates is one of their faves.
1 package of No Evil Foods Pit Boss ‘Pulled Pork’
1 container of plain cream cheese
¼ cup diced red onion
1 cup cubed fresh pineapple
Handful fresh arugula
Jalapeños (optional, but not really)
The How To
Preheat oven to 400 degrees.
Fold ¼ tsp each of dried parsley, basil, and garlic powder into your Kite Hill cream cheese spread. Add in a pinch of salt & pepper, mix until combined.
On a pizza stone or cookie tray lay out your pizza dough. We used a pre-rolled fresh dough. If you do not have this option, roll your pizza dough out into your desired size.
Open up the Pit Boss and empty it into a bowl. Stir in ¼ cup of your favorite BBQ sauce until coated. Set aside.
In a separate bowl mix together 2 tbsp. of olive oil with 1 tsp. nutritional yeast, ¼ tsp. salt, pinch of black pepper and 1 minced garlic clove. Set aside.
Once your oven is pre-heated, spread cream cheese on the base of your pizza, leaving about a 1/2 inch for the crust. Top with the pulled pork, diced red onion, pineapple and jalapeños (optional).
Take your olive oil mixture and generously brush the crust.
Bake for 20-25 minutes or until golden brown. If your crust begins to brown sooner than your pizza is done cooking, cover the crust with tin foil and continue baking.
Once baked, remove from the oven and allow a few minutes to cool. Top with a drizzle of BBQ sauce and arugula (tossed in olive oil, lemon juice and salt) to taste.