Yesterday we talked soup and today the progressive holiday dinner continues with pizza. Once again, thanks H-E-B for sponsoring this dinner party. Be sure to check out dessert recipes tomorrow from Vianney!!
Since pizza is a good idea anytime of year. I thought it would be a delish addition to our holiday party menu. Plus, it’s finger food and finger food is king for holiday party eating ease.
H-E-B sent me a fancy new crockpot (with a stir option (!!) that I haven’t used yet but am excited to), to use for my holiday party needs. When did this happen to me?! When did I start getting excited about the amenities that my crockpot has?!!
For this pizza I decided to slow roast pork in the crockpot all day. I started it in the morning so it was ready to go for the pizza that evening. While the pork does take awhile to cook, the actual assembly of the pizza is quick.
I used a whole wheat store bought pizza crust. H-E-B sells balls of pizza dough that you thaw and then roll out to your preferred pizza crust thickness. I’m such a thin crust pizza person, so I did that. Then I piled on the pork + cheese + dash of rosemary + blackberry sauce.
This blackberry sauce. I wanna bake a layered cake with it. It’s going places other than just pizza. You could most definitely top your oatmeal or pancakes with it. But for now, stay on track. Put it on your pizzahhh and I know you’ll just love it.
White Pizza with Pulled Pork and Balsamic Blackberry Sauce
Yield: one 8" pizza
Prep Time: 30 minutes
Cook Time: 8 hours (inactive crockpot time included)
Total Time: 8 hours and 30 minutes (crockpot cook time included)
balsamic blackberry sauce
1/2 cup blackberries
2 tablespoons water
1 tablespoon maple syrup
3 tablespoons balsamic vinegar
1 1/2 teaspoon brown sugar, packed
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1-2 lb pork shoulder
1 1/2 tablespoon olive oil
12 oz beer
1 orange, sliced into thick slices
1/3 cup BBQ sauce
1 teaspoon chili powder
2 teaspoon cumin
2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 store-bought whole wheat pizza dough (HEB sells frozen balls of pizza dough)
1 1/2 cup mozzarella cheese, grated
4 oz goat cheese
1 teaspoon fresh rosemary, finely chopped
Heat olive oil in a skillet over medium heat. Add in pork shoulder and sear all sides. Then place in a crockpot with remaining pulled pork ingredients listed above. Cook on high for 6-7 hours.
When pork is done, preheat oven to 450ºF. Roll out your pizza dough and top with mozzarella, shredded pork, crumbled goat cheese, and rosemary. Bake for 10-12 minutes, or according to pizza crust directions.
While pizza is baking, make blackberry sauce. In a saucepan over medium heat, combine all ingredients for balsamic blackberry sauce. Bring to a boil and reduce to a simmer. While simmering, use a potato masher or fork to mash blackberries. Simmer until sauce reduces in volume by half, ~5 minutes. Drizzle sauce over the pizza. Serve!
Oooh yes. And if you’re feeling lucky, don’t forget to enter to win the #HEBCheerSweepstakes. Gift cards + goodie baskets are up for grabs!