Pizza two ways: Goat Cheese & Caramelized Onion with Pancetta / Leftover Pulled Pork with Red Onion and Cilantro
Goat Cheese & Caramelized Onion Pizza with Pancetta
This pizza was a bit of a happy accident when I first made it over 10 years ago. I had never made my own Alfredo sauce, so I was a bit intimidated. Luckily it worked and was a hit.
Using goat cheese instead of mozzarella helps to tang this za up with just the right amount of creaminess. For both pizzas on the post we used this recipe for the crust and it turned out pretty great.
For the sauce:
- Half a stick of butter
- About 4 ounces of heavy cream
- Lotsa parmesan cheese
- Salt and pepper to taste (the sauce gets better the more pepper you add)
- 8 ounces of pancetta
- 4 ounces of goat cheese
- I small red onion
Cook the pancetta, drain, crumble and set aside. Chop the onion into strips and caramelize in either butter or oil then set aside. Melt the half stick of butter in the sauté pan. Once completely melted, turn heat to med-low and add in the heavy cream. You do not want to heat this too quickly or the cream will curdle. Once the cream begins to thicken slightly, start adding in parmesan cheese incrementally. Let the cheese melt into the sauce completely before adding the next round. Once the sauce is to the desired thickness, remove from heat. Assemble the pizza and bake in your favorite heat box, smoker, etc.
Leftover Pulled Pork with Red Onion and Cilantro Pizza
One of my favorite things to make with leftover pulled pork is bbq pizza. It’s a great opportunity to add additional flavors to compliment the bbq. It can be as simple or as complex as you want it. For a quick weeknight meal, this is my go to recipe.
Either a quick homemade dough or a pre-made thin crust. Boboli works great.
- 1/4 cup of your favorite bbq sauce
- 1/2 cup of shredded mozzarella
- 1/4 cup of grated Gouda
- 1/2 cup of pulled pork
- 1/4 cup of sliced red onion
- 1/4 cup of chopped cilantro
This pizza is great out of the oven, but even better on the grill.