A delicious homemade pizza to share with friends and family for a lazy evening. Topped with a smoky barbecue sauce, roasted red peppers and pulled pork, this showstopper will have guests coming back for more! This recipe is a mouthwatering leftovers idea from our pulled pork shoulder served with coleslaw and corn dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
Sift the flour into a bowl and sprinkle over the salt, sugar and yeast. Make a well and pour in the olive oil and half (50ml) the water. With a wooden spoon bring the flour gradually into the centre, adding more water until the dough comes together. Knead the dough on a floured surface for 5 minutes until smooth. Put the dough into a lightly oiled bowl and cover with clingfilm, leave in a warm place until doubled in size. When it has doubled, knock the air out and roll it out on a floured surface roll to form a 30cm (12in) circle.
Preheat the oven to Gas Mark 9, 240°C, 220°C fan. Place a baking tray, large enough to hold the pizza, in the oven. Sprinkle the semolina over a large chopping board and place the pizza base on it. Spread the barbecue sauce over the base and top with the peppers, pork and mozzarella. Leave the pizza for 10 minutes so that the base can rise slightly.
Carefully slide the pizza directly onto the preheated oven tray. Bake for 15‑20 minutes or until the crust is golden and the cheese is melted.
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Please note that 125g (4oz) of pork is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.