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If you’re like me, you never want to run out of ribs after working all day to make them. As a result, I tend to err on the side of caution and make just a little more than I might need… ok, a lot more. Not being one to waste leftovers and with ribs not reheating well, I’ve done some pretty interesting things with them include my own version of a McDonald’s McRib sandwich (a personal favorite despite it not being a hit with my family) but really hit it out of the park with this baby back rib pizza, which the whole family LOVES!
Hawaiian Baby Back Rib Pizza
Yield: 2 pizzas | Prep time: 2 hours | Cook time: 7 min
4 cups bread flour
2 TBSP granulated garlic
2 TSP sugar
1 envelope instant dry yeast
3 TSP kosher salt
1 TBS black pepper
1 1/2 cups hot water, about 110°F to activate the yeast
3 tablespoons olive oil
1 ½ cups Head County Bar-B-Que Sauce —- The Original
3 cups shredded mozzarella cheese
2 cups shredded Head County Bar-B-Que Sauce —- The Original babyback rib meat
1 TBSP olive oil
½ cup pineapple chunks (optional)
Thinly sliced onions
Basil leaves, for garnish
Ceramic Grill (I use a Primo)
Baking / Pizza Stone
- Combine flour, garlic, sugar, yeast, salt, and pepper in the bowl of a stand mixer. Turn the mixer on low and add the hot water and olive oil.
- Put mixed dough on a lightly floured surface and knead until it forms a ball shape.
- Place dough into lightly greased bowl, coat the dough with olive oil thinly, cover with plastic wrap, and let sit for one hour.
- Preheat ceramic grill to 550°F. Place pizza stone on cooker and let it come up to temperature. I use a ceramic grill for pizzas because of the high temperature required to perfect the crust.
- Cut the dough into 2 equal pieces and let them rest under plastic wrap for 10 minutes. Roll out dough and coat the bottom of the dough with cornmeal.
For the Pizzas:
- Once the dough is rolled out, add ¾ cup of Head County Bar-B-Que Sauce – The Original to each pizza and spread evenly, leaving about an inch from the edge.
- Divide the mozzarella, shredded rib meat, onions, and pineapple evenly between the two pizzas, sprinkling the toppings over the sauce.
- Brush the edges (crust) of the pizzas with olive oil. This will help the crust get that crisp and golden-brown color we all love on pizza crust.
- Place the pizzas (one at a time if your stone cannot accommodate both) onto the hot pizza stone for 7 minutes. Remove your pizzas from the cooker and garnish with the fresh basil leaves. I like to tear the basil leaves into pieces that are approximately dime-sized.
- Allow the pizzas to cool for a few minutes, cut and enjoy!
Step 1: Combine the flour, garlic, sugar, yeast, salt, and pepper in the bowl of a stand mixer. I use a KitchenAid with the bread hook attachment, but any mixer will work. Turn the mixer on low, add the hot water and olive oil, and let the mixer do its magic until the dough is in the shape of a ball. If the dough is sticking to the bowl or your fingers, you may have to add some additional flour. Don’t add too much at one time, or your dough will get to dry. If that happens, just add a little more water until it gets to the consistency desired.
Step 2: Place the dough onto a lightly floured hard surface countertop and knead until it’s formed into a nice tight ball shape.
Step 3: Place ball of dough into lightly greased bowl and brush the dough with a thin coat of olive oil. Then, cover the bowl with plastic wrap and let sit at room temp for one hour. At that time, the dough should have doubled in size.
Step 4: While it is rising, preheat the grill to 550°F. Place pizza stone on the cooker so it’s hot when you place the pizzas on it.
Step 5: Once the dough has doubled in size, cut the dough into 2 equal pieces. Reshape the pieces into two balls and let them rest on a floured surface, under plastic wrap, for about 10 minutes. After the rest, shape the balls of dough into desired shape—round, oblong, whatever you like—and coat the bottom of the dough with corn meal. *Our pizza was 12-13 inches in diameter.
Step 6: Once the dough is rolled out, add ¾ cup of Head County Bar-B-Que Sauce to each pizza and spread evenly, leaving about an inch from the edge.
Step 7: Divide the mozzarella, shredded rib meat, onions, and pineapple evenly between the two pizzas, sprinkling the toppings over the sauce.
Step 8: Brush the edges (crust) of the pizzas with olive oil. This will help the crust get that crisp and golden-brown color we all love.
Step 9: Place the pizzas (one at a time if your stone cannot accommodate both) onto the hot pizza stone for 7 minutes. Remove your pizzas from the cooker and garnish with the fresh basil leaves. I like to tear the basil leaves into pieces that are approximately dime-sized.
Step 10: Allow to cool for a few minutes, cut, and enjoy!