Pulled Pork & Blackened Onion Pizza
50 min
8 servings
300 calories
Ingredients
2 tbsp olive oil
1 large onion, thinly sliced
1 (12 in/30 cm) thin whole-wheat pizza crust
2⁄3 cup light mayonnaise
1 tbsp Creamy Ranch Dip Mix
1 1⁄2 cups Slow Cooker Pulled Pork, prepared
1 pkg Pulled Pork Seasoning
1 cup ketchup
1⁄2 cup vinegar
1⁄2 cup brown sugar
1⁄4 cup water
5 lbs (2.5 kg) boneless pork shoulder or butt roast
1 bell pepper, thinly sliced
1 cup grated partly-skimmed mozzarella cheese
Instructions
Preheat oven to 425° F (220° C).
Heat frying pan over medium heat. Add oil and onion and cook, stirring occasionally, until dark but not burnt, approximately 20 minutes.
Place pizza crust on a crisper or parchment-lined Sheet Pan.
Using Piano Wire Whisk, whisk mayonnaise and Creamy Ranch Dip Mix. Spread over pizza crust.
Top with dollops of Pulled Pork. Sprinkle with bell pepper and blackened onion, and top with mozzarella.
Bake until crust is golden brown and cheese is melted, approximately 10–15 minutes.
Nutritional Information
Per serving: Calories 300, Fat 16 g (Saturated 3 g, Trans 0 g), Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 24 g (Fiber 1 g, Sugars 5 g), Protein 15 g.
Tips
Give your pizza added dimension with extra cheese: try blue or a goat cheese.
Make our Pulled Pork the day before your get-together. It’s easy – your slow-cooker does all the work for you!
Cook smart: Pulled Pork can be made and frozen 3 months before your party – do what will work best for you and your schedule!