Get ready to elevate your pizza game! This recipe combines the smoky depths of a Kamado Joe smoker with the blazing speed of a Uuni wood-fired oven to create an unforgettable BBQ Pulled Pork Pizza. We'll guide you through crafting tender, Texas-style pulled pork, slow-cooked to perfection in the Kamado Joe with a simple yet flavorful rub. Then, we'll build a delicious pizza with a subtly sweet San Marzano tomato sauce, fresh mozzarella, pineapple, and Parmesan, all brought together by the crispness of a Uuni-baked crust.This isn't just any pulled pork pizza; it's a testament to the power of combining different cooking methods for exceptional results. From the low-and-slow magic of the Kamado Joe to the rapid-fire heat of the Uuni, this recipe showcases the versatility of these incredible ovens. We'll even share our exciting plans to incorporate homegrown tomatoes and kale into future pizzas, further emphasizing our commitment to fresh, high-quality ingredients and a sustainable approach to cooking. Prepare for a flavor explosion that will redefine your pizza expectations!
Preparing the Texas-Style Pulled Pork
The star of this pizza is undeniably the pulled pork. We're going for a classic Texas style, keeping things simple yet flavorful. The pork shoulder is generously coated in yellow mustard, acting as a binder for the dry rub.
A simple rub of salt, pepper, and paprika is all it takes to season the meat perfectly. This allows the smoky flavors of the Kamado Joe to truly shine through.
The pork is slow-cooked in the Kamado Joe at 275°F until it's tender and easily shredded. This low-and-slow method ensures a juicy, flavorful result.
Pizza Dough Prep and the Uuni Oven
While the pulled pork is cooking, we prep the pizza dough. This particular batch is a bit of a mystery, having been in the fridge for a while.
The dough is allowed to relax before being used. This step is crucial for achieving a light and airy crust.
The Uuni wood-fired oven is fired up and brought to the ideal temperature for baking the pizza. The Uuni's speed is perfect for this recipe.
Assembling and Baking the Pizza
Once the pulled pork is cooked, it's shredded and ready to be the star of our pizza. San Marzano tomato sauce provides a sweet and tangy base.
Fresh mozzarella, pineapple, Parmesan cheese, and a drizzle of olive oil add layers of flavor and texture. The combination of sweet and savory is delightful.
The assembled pizza is carefully transferred to the hot Uuni oven for a quick and efficient bake. The result is a crispy crust and perfectly melted cheese.
Homegrown Pizza Toppings: A Future Project
A fun addition to the video is the mention of a future homegrown garden. The creators received a hydroponic kit to grow tomatoes and kale.
The goal is to eventually use their homegrown produce as pizza toppings. This adds a unique, personal touch to their culinary endeavors.
This shows a commitment to fresh, high-quality ingredients and a sustainable approach to cooking. It also highlights the versatility of the Uuni for using homegrown ingredients.
Conclusion
This recipe showcases the perfect blend of Kamado Joe's low-and-slow cooking capabilities and the Uuni's rapid pizza baking. The pulled pork is tender and flavorful, perfectly complementing the fresh ingredients on the pizza.
The combination of these two high-quality ovens offers unmatched versatility for outdoor cooking. Whether you are slow cooking or baking, you're ensured a great result.
While the homegrown aspect is a future project, it enhances the overall concept of using fresh, high-quality ingredients for a truly unique and delicious pizza experience.