Pulled pork and pizza are a natural combination, particularly when there is a smoky BBQ sauce involved. This version brings two non-alcoholic beers into the kitchen: a lager for the dough and a stout for the sauce. It is a useful way to turn leftover cooked pulled pork into something different.
Serves / makes: 2 medium pizzas
Preparation: 15 minutes (plus dough preparation)
Cooking: 8–12 minutes
Recommended NA beer: NA lager for the dough; NA stout for the sauce
Ingredients
- 2 prepared pizza dough balls, approximately 280g each
- 200g fully cooked pulled pork
- 120g non-alcoholic stout BBQ sauce
- 200g grated or torn low-moisture mozzarella
- 1 small red onion, thinly sliced
- 1 fresh jalapeño, thinly sliced (optional)
- 10ml olive oil
- 1 tablespoon chopped fresh coriander or parsley (optional)
Method
- Preheat the oven to its highest suitable temperature, ideally 250°C or above, with a pizza stone or steel inside if you have one.
- Stretch the prepared dough balls into two medium pizza bases.
- Spread 60g of BBQ sauce over each base, leaving a small border around the edges.
- Scatter the mozzarella evenly over the sauce.
- Add the cooked pulled pork, sliced red onion and optional jalapeño. Drizzle lightly with olive oil.
- Bake for 8–12 minutes until the bases are cooked, the cheese is bubbling and the pork is piping hot.
- Finish with chopped coriander or parsley if using, then slice and serve.
Why Use This Style of NA Beer?
A mild NA lager works in the pizza base without competing with the toppings. Meanwhile, a darker NA stout can add roasted malt character to the BBQ sauce and complement the smoke in the pork.
Tips and Variations
Use cooked pulled pork rather than raw pork for this quick pizza. If the pork looks dry, stir a spoonful of BBQ sauce through it before adding it to the base. For the sauce, see the separate NA stout BBQ sauce recipe.
