The BBQ Porkabella {Revolutionary Pizza Review}

Looking for a great way to use up some leftover pulled pork? How about cooking pizza for meat lovers and vegetarians? Then The BBQ Porkabella is just the pizza you need! 
 

BBQ Porkabella Pizza from The Girl In The Little Red Kitchen

Here’s the deal – as someone who grew up in good pizza land on Long Island and now lives in good pizza land in Brooklyn I’m a bit snotty about my pizza choices.   For a long time, as long as it was a New York slice joint (not the gross 99 cent ones) I was good to go, but then I went to Italy.  Things went down or up hill, depending on your point of view, from there.  I became even pickier of where I was to get my pizza since then.  Say goodbye to the place on the corner, only the new brick oven restaurant will do or the individual pie place.   If your ingredients aren’t imported from Rome or if your slices cost less than $5 go away!

Yes. I’m serious, I have no problem paying $5 for a slice of pizza.

As you see though, with the pickiness of places to eat my choices are a bit limited.   Good thing, my own homemade pizza is accepted on that list.

BBQ Porkabella Pizza | Pulled pork and Portabella Mushroom topped pizza from The Girl In The Little Red Kitchen

The pizzas I make at home are fairly standard grandma or margarita style, sometimes with a topping or two – always with fresh basil or pesto.  So when I had the opportunity to join in the Revolutionary Pizza (affiliate link) book tour this was the chance to step out of my usual pizza making zone.

Revolutionary Pizza is written by Dimitri Syrkin-Nikolau the founder of Dimo’s Pizza in Chicago.  The first thing I have to say is, don’t buy this book expecting your usual pizza fare – this is book for people who like to make pizza at home and have fun with it.   That isn’t to say inexperienced pizza makers can’t enjoy the book, Dimitri’s first chapter is all about pizza making basics or rather ‘ZA has he refers to in the book.   He provides the basic dough recipe used thorough the book, instructions and photos of who to stretch and toss your dough.  Next is every type of pizza sauce you can think of and then how to balance the toppings.

The rest of the book is where you get into the nitty gritty of creative pizza making.   Some such as the Spanakopita, The Cure and the Governator Burger Pizza sound like they will translate well to pizza toppings.  Others such as Fish ‘N’ Chips and Thanksgiving Leftovers Pie leave this New Yorkers a little weary but then again I won’t touch a ham and pineapple pie with a 10 foot pole, so to each their own.  However, Dimitri does make a Poutine pie that I’m dying to try out.  Mostly because I have a need to poutine all the things.

Overall I’d recommend this book for the fun pizza cook in your life.  It’d be great to have around for a pizza making party and to think outside the box on toppings.

Revolutionary Pizza Book Cover

 

The BBQ Porkabella {Revolutionary Pizza Review + Giveaway}
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Ingredients

    Pizza Dough:
  • 1 cup and 1 tablespoon cold water
  • 2 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons dry yeast or 1 teaspoon active wet baker's yeast
  • 3 1/2 cups high-gluten flour (unbleached all-purpose is fine)
  • cornmeal and flour for rolling the dough
  • For the pizza:
  • 1 1/2lbs pork shoulder
  • 1/2 teaspoon kosher salt
  • 8 to 10 wonton wrappers
  • 1/2 cup vegetable oil for frying
  • 4 portabella mushrooms, caps and stems cleaned and trimmed
  • 4 ounces porter or stout beer
  • 1/2 cup BBQ sauce
  • 1/2 cup mozzarella cheese, grated
  • 1/2 cup cheddar cheese, grated
  • 1/2 cup green onion, chopped

Instructions

  1. In the bowl of your mixer combine water, salt, sugar and oil. Whisk together by hand and add in the yeast. Quickly whisk, the immediately add the flour. Mix at medium speed using a dough hook for about 10 minutes or until a dough ball forms.
  2. Cut the dough ball into two equal sized balls and kneed the dough with your hands about ten times overs to get out any air bubbles. Once the surface is completely smooth, place the dough on a smooth surface and cover with a moist towel.
  3. Let sit out for a minimum of 2 hours to rise. If it is warmer in your kitchen, it will double in size faster, slower if it is cooler.
  4. To make the pizza:
  5. Rub the pork shoulder with salt and place ina dutch oven and bake in the oven at 325 degrees for 3 hours or until tender.
  6. Cut the wontons in 1/2 by 3 inch strips and place the oil in a small frying pan over medium heat. Shallow fry the wontons until crispy and set aside. Add more oil if necessary.
  7. Toss the portabellas lightly in oil and grill until tender, about 4 minutes per side. Slice the stems in half and julienne. Cut the caps at a bias and julienne.
  8. In a saucepan, stir in the beer with the BBQ sauce and simmer for 10 minutes. Let cool and set aside.
  9. Roll each pizza dough out and apply rings of BBQ sauce evenly on the pizza, starting at the crust and working in.
  10. Cover half the pie with pulled pork and the other half with the portabellas.
  11. Add a line of BBQ sauce down the middle to designate which side is which.
  12. Top lightly with mozzarella and bake in a preheated oven at 500 degrees F. for 10-12 minutes or until the crust is golden brown.
  13. Remove the pizza from the oven and add the grated cheddar, wonton strips and green onions.
  14. Serve with extra BBQ sauce for dipping.
Recipe Type: Pizza, Main

Notes

Recipe from Revolutionary Pizza by Dimitri Syrkin-Nikolau (Page Street Publishing, 2014) Printed with permission

http://girlinthelittleredkitchen.com/2014/07/bbq-porkabella-revolutionary-pizza/

 

BBQ Porkabella Pizza from The Girl In The Little Red Kitchen

Disclaimer:  I was provided with a copy of Revolutionary Pizza by the publisher.  All opinions stated are my own.  Please note this post contains affiliate links, which means if you purchase this cookbook through there a small portion of the money goes to support this blog.

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11 thoughts on “The BBQ Porkabella {Revolutionary Pizza Review}

  1. Crystal Barrett

    I love pizza! I’m not too picky about mine. Well….unless it’s a frozen pizza. I don’t like it too greasy either. Ok so maybe I am picky! lol. You pizza sounds delicious though! With you being so educated in the pizza world I am going to take your word for it and make it someday soon!!

    Reply
  2. sydney85

    Living in Chicago there are great pizzas everywhere but I am looking for different tastes on my pizza and this book looks amazing.

    Reply
  3. Ginny McMeans

    This looks like a very fun book for the pizza over and I really like the unusual toppings on your pizza.

    Reply
  4. Courtney @ Neighborfood

    This is EXACTLY how I feel about ice cream! It’s all about what you’re used to. We have friends who moved to Columbus from New York and they’re distraught over our lack of NY style pizza options. I have no idea what I’m missing so it’s fine with me. That might change once we visit New York and try it for ourselves though!

    Reply
    1. Susan Palmer

      Yeah bagels and pizza. We take those two foods pretty seriously. Obviously one day will just have to be a pizza tour around the city. You’ll be spoiled after that.

      Reply

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