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Sunday, July 8, 2012

Smoked Pork Pizza with Eggs

I am still trying to use up the massive amount of meat we smoked on the Fourth of July! And pizza on the grill has become a new favorite for us this summer. I thought it would be easy to use some up on a grilled pizza. 

Many restaurants have barbeque chicken and bacon pizzas, so I didn't think this one would be much of a stretch. We don't like the traditional style barbeque sauces, so we had a Carolina style sauce we had served with the pork when we smoked it. It was a really unique addition to this pizza. And, of course, I had to add eggs, another new favorite of mine. This was almost like breakfast, the pork tasting like a mild bacon. 

Smoked Pork Pizza with Eggs
Pizza crust
2 tablespoons barbeque sauce (whatever kind you prefer)
1 cup smoked pork, chopped 
1/4 cup onion, finely diced 
1/2 cup shredded sharp cheddar cheese 
2 eggs 
Fresh chervil, for garnish 
Freshly ground pepper 

Preheat grill to highest heat (500 degrees or more).  Place a pizza stone on the grill if you have one. Roll out pizza crust on foil. Spread barbeque sauce on crust, then top with pork and onions. Cover with cheese. Place pizza on the preheated stone, and gently place the eggs on the pizza. Cook 8-10 minutes until the pizza is cooked and the eggs are set, but yolks are still soft. Remove from grill, and top with chervil and pepper. 

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