Yield: 4 servings
|1 pack||Yeast (1/4 oz)|
|1 cup||Warm water (110 deg f)|
|⅓ cup||Tomato puree|
|½ cup||Tomato paste|
|1 tablespoon||Worcestershire sauce|
|1 teaspoon||White vinegar|
|12 ounces||Mozzarella cheese|
|2 ounces||Wisconsin pasterized process cheese, shredded|
|¼ cup||Olive oil|
|⅓ cup||Sliced onions|
|⅛ teaspoon||Garlic powder|
|1 teaspoon||Dried basil|
|1¼ pounds||Barbequed meat (cooked and chopped - pork shoulder - heated through|
FOR THE DOUGH
FOR THE SAUCE
FOR THE TOPPING
To make the dough; dissolve the yeast ¼ cup water and set aside. Combine the flour and salt. Make a well in the center of the flour mix. Pour the yeast mix and remaining water and oil into the well. Mix with a wooden spoon until dough rolls into a ball. Turn the dough out onto a floured board. Knead dough 7 to 8 minutes until smooth and satiny. Place dough in a large bowl dusted with flour. Cover and let rise for 90 minutes or until doubled in size. After dough has risen, punch down and stretch into a 16 inch circle. Place dough in a flat 16 inch pizza pan. Cover and let rise for 45 minutes.
To make the sauce; Combine all saice ingredients in a 2 quart saucepan.
Bring to a boil, reduce heat and simmer for 20 minutes, stirring frequently. Strain out cloves. Let sauce cool to room temperature. Sauce can be made up to two days in advance and stored in the refrigerator.
To assemble the pizza; Heat oven to 500 deg f. Spread ⅔ cup sauce over the dough. Mix the cheeses and sprinkle them over the sauce. Bake pizza in oven for 10 minutes or until cheese is bubbly. Remove from oven and spread barbequed meat over the cheese. Warm the remaining sauce and spread over the meat. This recipe was Elvis favorite and was honored at the Pizza Chef Showcase in Chicago.