A cast-iron skillet makes this deep-dish pizza crust crispy.
Pork and Greens Deep-Dish Pizza
2015-02-16 22:59:57
Makes 4 to 6 servings
Ingredients
- 2 tablespoons butter
- 1 sweet onion, thinly sliced
- 4 cups chopped fresh collard greens
- 1 tablespoon apple cider vinegar
- ½ teaspoon crushed red pepper
- 1 tablespoon olive oil
- 2 tablespoons yellow cornmeal
- 1 (1-pound) package refrigerated deli pizza dough
- 2 (8-ounce) packages shredded mozzarella cheese, divided
- 1 pound chopped smoked pork
- ½ cup vinegar-based barbecue sauce
- 1 tomato, thinly sliced
- 1 (6-ounce) package shredded Parmesan cheese
Instructions
- Preheat oven to 450°.
- In a large skillet, melt butter over medium heat. Add onion and collard greens; cook, stirring occasionally, for 5 to 6 minutes or until greens are tender. Stir in vinegar and red pepper; cook for 1 minute.
- In a 12-inch cast-iron skillet, brush oil over bottom of pan; sprinkle with cornmeal.
- On a lightly floured surface, roll pizza dough to a 16-inch circle. Place dough in prepared pan, letting excess dough hang over sides of pan.
- Spread collard greens mixture over dough. Sprinkle with 1 package shredded mozzarella.
- In a medium bowl, stir together pork and barbecue sauce; spoon over mozzarella. Arrange tomato slices over pork; sprinkle with remaining package of mozzarella and Parmesan. Fold excess dough over around inside of pan to create a crust.
- Bake for 20 minutes or until cheese is melted and crust is golden brown. Let stand for 10 minutes before slicing.
Notes
- Using a vinegar-based barbecue sauce helps cut through the richness of the pork and cheese.
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