The Pulled Pork Kelly Pizza is a tribute to one of the greatest songwriters of our time, using South Australian ingredients found in your local Foodland. After all the Dumb Things, this smokey bluegrass pizza just makes sense. Just make sure you bring a slice… To Her Door.
*You can use Primo Gourmet Pulled Pork for this pizza, but for this recipe we used pork loins that we slow-cooked previously, using some Beerenberg Chipotle Sauce
We roped in Jessie Spiby (MasterChef 2015 contestant and cook behind Jessie Does Food) to help us craft the dream slices and teamed up with our friends at Foodland Thebarton and Eatilly, who kindly provided us with local ingredients and use of their in-store pizza oven.
1 Pizza Dough Base
400g Pulled Pork (or Primo Gourmet Pulled Pork)
1 tablespoon vegetable oil
1 red onion, finely sliced
1 cup of pizza sauce
2 tablespoons lemon juice
1 tablespoon Beerenberg Razorback Mustard
50g grated cheddar
100g grated Edwards Crossing gouda cheese
Preheat oven to 220°C.
Roll base to approximately 12 inches’ diameter. Spread sauce on the pizza base, followed by pulled pork and red onion. Then sprinkle with grated cheddar and gouda. Spoon on Beerenberg Razorback Mustard followed by a squeeze or two of lemon.
Bake for 10 to 12 minutes depending on desired crispiness, and serve.
Create your own Private Universe and get the party cranking with some of Paul Kelly’s greatest hits and a selection of our other South Aussie inspired pizza recipes. Try the Fritz Xenophon, Teresa Palmer-Giana, Mark Prosciutto or the Prawn Micallef. Knock them back with a Bloody Princess Mary cocktail.
Videos: Aaron Nassau
Photos: Naomi Giatas
Do you have a favourite pizza recipe you like to make at home? Let us know in the comments below.