"Our pizza is weird and our dough is wild, made from sourdough starter."
Servings 8 slices
- 2 cups Rib Meat instructions below*
- 2 cups Mozzarella cheese
- 1 cup BBQ sauce
- ½ cup Onions
- ½ cup Dill pickles
WILD PIZZA DOUGH
- 2 cups Sourdough starter active
- 1 cup Bread flour
- 1 tsp Salt
- 1 rack Pork back ribs
- 1 cup BBQ sauce
- 2 tsp Salt
- 1 tsp Black pepper
WILD PIZZA DOUGH (1 hour)
Make your dough by mixing the sourdough starter, salt, and bread flour (adding a bit of flour at a time until it takes shape but is still a little sticky).
Knead the dough for 30 seconds, flour lightly as needed.
Place the wild dough in a lightly floured bowl and cover with a towel, set aside for 1 hour. (The pizza steel or stone needs to preheat for 1 hour as well, so preheat oven to 550°F after you finish making your pizza dough).
Remove membrane from back of ribs with paper towel. Quarter ribs, then use 1/2 cup BBQ sauce on both sides and season with salt and pepper. Add ½ cup water to pressure cooker then add ribs. Close and set to pressure cook for 1 hour.
When ribs are done remove from pressure cooker and place meat side up on a baking pan. Use another 1/2 cup BBQ sauce to coat the meat side of the ribs. Broil in oven 2-3 minutes watching carefully so the ribs do not burn.
Carefully remove ribs from pressure cooker, venting properly and following instapot safety instructions. Let ribs cool, then remove meat from bones and shred. Set aside 2 cups of rib meat.
Preheat oven to 550°F with baking steel or pizza stone inside the oven.
Slice onions and pickles into rounds.
Grate mozzarella cheese.
Flour surface and roll out the dough. Put a floured pizza peel underneath the dough.
Add 1 cup BBQ sauce, mozzarella cheese, then rib meat, pickles and onions. Pat down the toppings before putting into the oven.
Bake pizza at 550°F for 8-10 minutes, by sliding pizza onto baking steel with pizza peel.
Remove pizza from oven with pizza peel. Let cool for 5 minutes. Slice it up!
Calories: 423kcal | Carbohydrates: 40g | Protein: 24g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 975mg | Potassium: 321mg | Fiber: 1g | Sugar: 13g | Vitamin A: 303IU | Vitamin C: 1mg | Calcium: 185mg | Iron: 1mg