Ingredients
There are so many different ways to make a tasty pizza! We both really enjoy pulled pork. We have also tried pulled pork sandwiches with pickles on top, and love the extra crunch and tang that the pickles add to the sandwich. We decided to combine our love of pizza and pulled pork sandwiches with this pulled pork pickle pizza. The creamy ranch, warm crust, warm and melted cheese, and flavors of the pickles and pork make this dish one to try! The pork is so flavorful and tender. The slow cooker also provides a great option for cooking the pork, if you don't have a smoker, and want a way to cook the pork right in the kitchen. There were leftovers of the pork, after adding the pork to the pizza, which is awesome! The leftovers taste just as great as the day that the pizza is made. It can be re-warmed in the oven or microwave. The leftover pork can also be enjoyed on a sandwich.
Directions
Add the uncooked pork to the slow cooker and pour in 1 cup of water.
- We used a Hamilton Beach Slow Cooker and the 2.6 lb Boneless Chef's Prime Pork Loin Roast from Giant (All Natural Pork. Gluten Free).
Heat on high for 4 to 5 hours.
Once the pork cooks for 4 to 5 hours, check the internal temperature of the pork. Once the doneness of the pork reaches an internal temperature between 145 to 160 degrees Fahrenheit, pour out or drain the water from the slow cooker. Add the barbecue sauce on top of the pork in the slow cooker and shred the pork. The pork can also be shredded first and then add the barbecue sauce.
- We used 1 cup of Sweet Baby Ray's Original Barbecue Sauce.
Mix the pork and barbecue sauce together, and turn the slow cooker down to the keep warm option until you are ready to put the shredded pork on to the pizza.
Preheat the oven to 450 degrees Fahrenheit and place the unbaked pizza crust on a baking sheet.
- We used one Boboli Original Pizza Crust.
Add a layer of the ranch dressing to taste onto the unbaked pizza crust. We used about 1/4 cup. Spread the ranch dressing to cover the crust.
- We used a layer of Hidden Valley Ranch Dressing (Gluten Free) from the 16 fl oz bottle.
Add the shredded barbecue pork on top of the ranch covered crust. We scooped out about 2 cups of the shredded pork from the slow cooker to spread onto the crust.
Add the mozzarella cheese on top of the pork.
- We used about 1 1/2 cups of Kraft Natural Shredded Low-Moisture Part-Skim Mozzarella Cheese (No rbST Hormone) from the 24 oz package.
Add about 10 to 15 of the dill pickle chips on top of the cheese. We used 16, but more or less can be added to taste.
- We used Vlasic Fresh Packed Ovals Dill Chips (No Yellow Number 5. No Artificial Dyes. No Artificial Flavors) from the 16 fl oz jar.
Place in the oven to bake. The pizza crust package says to bake for 8 to 10 minutes. We baked ours for 8 minutes.
Nutrition Facts
Calories
NA
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. The information shown is only an estimate; it should not be considered a substitute for a professional nutritionist’s advice.