Mediterranean Pulled Pork Pizza, with tomato, banana peppers, and loads of mozzarella and feta cheeses, is a perfect way to use up leftover pulled pork.
Last post, I gave you ridiculously good Italian Hoagie Pulled Pork Subs with super easy pulled pork slow cooked all day with peperoncini peppers. Well, this pizza happened the next night using the leftover pork. That was my plan – for a cook once, eat twice kind of deal. So, on a Friday night, I banged out this pizza using precooked crust I keep in the freezer and SUCCESS. Yummy, yummy pizza. AND, last Friday was #nationalpizzaday too, BOOM.
I go back and forth from making pizza dough or using premade crust. And the night before, our pulled pork hoagie subs were awesome JUICY from the pork. So for this recipe, I wanted to use a precooked, crispy thin crust to deal with the juices, to be crispy, and be cooked right. I keep precooked woodgrilled crusts in my freezer from The Pizza Gourmet at www.woodgrilledpizzacrusts.com, and I’m able to pick them up at a local gourmet shop. It’s such a handy tip, especially because I love my Friday night pizzas, and I love to get super creative with them, and having crusts ready to go makes it easy.
OK, so crispy thin crust …got it.
Then the toppings …pizza sauce, diced tomato, onion, banana pepper rings, and plenty of mozzarella cheese and crumbled feta. And, of course, the pork. Load these up on the crust, cook at 450F for ~12 minutes or so until melty, gooey, cheesy, bubbly awesome.
So that’s it folks. Tasty Mediterranean Pulled Pork Pizza using leftover pork and other easy ingredients for a DELICIOUS new pizza.
Mediterranean Pulled Pork Pizza
- 1 precooked thin pizza crust
- 1/4 cup pizza sauce
- 1/2 cup leftover pulled pork
- 1/2 cup diced tomato
- 1/4 cup diced onion
- 1/2 cup sliced banana peppers or peperoncini pepper rings
- 2 cups shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- Heat oven to 450F.
- Assemble the pizza layering the ingredients in the order listed.
- Bake at 450F for 12-15 minutes or until bubbly and golden around the edges. Yields: 3-4 servings.