The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
Ever had a sweet and savory pizza? It’s one of my favorites. I’m not a “pineapple on pizza” kind of girl, but I know there are some people out there that love it. I have a feeling they would love this recipe, too!
Hear me out, you have to have the right amount of sweetness for a pizza like this to work. Cooked peaches and pulled pork are the perfect balance of sweet and savory flavor.
We’re trying to be a little more healthy, so we used a pre-made cauliflower crust from Heinen’s, which was delicious! It’s smaller, so it cooks faster, and don’t forget that Sweet Baby Ray’s BBQ sauce.
- Cook time:
- Prep time:
- Total time:
For the Pulled Pork
- Heinen’s marinated pork tenderloin
- Sweet Baby Ray’s hickory & brown sugar BBQ sauce
- 1/4 cup apple cider vinegar
- 1/4 cup honey
- 1/2 cup yellow onion, diced
- 1 Tbsp. salt and pepper
- 1 peach, sliced with skin on
For the Pizza
- 1 premade cauliflower crust
- 1 cup shredded mozzarella
- 1/2 cup goat cheese, chunked
- 1/2 cup red onions, chopped
- 1/2 cup fresh basil, shredded
- 1 Tbsp. red pepper flakes
- Preheat oven to 350°F.
- Line a tray with foil and add the pork tenderloin followed by apple cider vinegar, onions, honey, BBQ sauce and seasonings.
- Seal the foil around the tenderloin and bake for 3 hours.
- Once cooked, open the foil packet (be careful of the steam). Use two forks to pull the pork apart. Mix the BBQ sauce mixture all around the pork and add the sliced peaches. Reseal loosely and bake for 15-20 minutes.
- Remove the pork and peaches from the oven and set the oven to 400°F.
- Add some, but not all, of the mozzarella cheese on the cauliflower crust.
- Add your desired amount of pulled pork and layer any additional toppings as you see fit. Make sure the peaches are spread out.
- Bake the pizza for 15 minutes, or according to the time listed on the cauliflower crust box.
- Drizzle with honey and sprinkle on goat cheese, if desired.