Veggie BBQ Pulled Pork & Brussel Sprouts Pizza (meat option)

I made this pizza using just what was in our fridge and pantry the other night and it ended up being one of the best pizzas we’ve had in a long time!  I used Michigan’s Tiseo’s dough and Morningstar Farms’ Veggie Pulled pork, but you can use regular pulled pork if you like, obviously.

INGREDIENTS

1 ball Tiseo’s dough, thawed
1 pkg. Morningstar farms Veggie Pulled Pork
3 Tbsp vegetable oil
2 medium red onions, thinly sliced
1 Tbsp honey
1 Tbsp balsamic vinegar
Salt & pepper to taste
10 oz. provolone cheese, shredded
10 oz. fontina cheese, shredded
1 bag brussel sprouts, shredded
2/3 cup BBQ sauce (I used Sweet Baby Ray’s original) plus 1/4 cup for the sauce

DIRECTIONS

• To caramelize the onions:  heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for about 4 minutes. Then drizzle onions with honey and balsamic and cook until softened and lightly caramelized, about 15 minutes. Season with salt and pepper. Set aside once finished.

• Preheat oven to 350 degrees.

• Toss the brussel sprouts with 1 Tbsp. olive oil and salt & pepper to taste and spread evenly on a lined baking sheet.  Bake for 20 minutes, tossing halfway through.  Set aside.

• Follow the directions on the Morningstar Farms pkg (or use regular pulled pork).  Once warm, add 2/3 BBQ sauce and mix thoroughly.  Set aside.

• Kneed dough into a round and place on a lined baking sheet.  Spread ¼ cup BBQ sauce evenly, leaving an inch around the edge for the crust.

• Sprinkle Provolone and Fontina evenly over the BBQ sauce, leaving about a handful of each for the top.

• Next, sprinkle the shredded roasted brussel sprouts evenly over the cheese.

• Add the caramelized onion on top, followed by the Veggie Pulled Pork, and top it off with the last of the cheese.

• Bake at 350 degrees for 30 minutes, until crust is golden brown.