Neelys BBQ Pizza

Ingredients

• 1 package active yeast dry
• 0.5 cup apple cider vinegar 
• 2 teaspoons apple cider vinegar 
• 3.5 cups bread flour 
• 0.5 cup buttermilk 
• 0.3 teaspoon optional: dill dried
• 4 servings flour all-purpose for surface
• 1 tablespoon chives fresh sliced
• 1 tablespoon parsley fresh chopped
• 1 clove garlic minced
• 2 cloves garlic sliced
• 0.5  bell pepper green chopped
• 0.5 tablespoon ground mustard 
• 0.5 tablespoon ground pepper fresh black
• 1 teaspoon honey 
• 2 cups catsup 
• 1 tablespoon kosher salt 
• 1 tablespoon juice of lemon 
• 5 tablespoons brown sugar light
• 0.8 cup mayonnaise 
• 1 tablespoon olive oil for brushing
• 1 tablespoon olive oil for saute
• 3 tablespoons olive oil 
• 0.5 tablespoon onion powder 
• 0.8 teaspoon onion powder 
• 3.8 tablespoons onion powder 
• 1.5 cups paprika 
• 4 tablespoons parmesan freshly grated
• 2 cups barbequed pulled pork cooked
• 4 servings salt and pepper black freshly ground
• 8 ounce mozzarella cheese shredded
• 0.8 cup sugar 
• 5 tablespoons sugar 
• 1 cup water 
• 1.5 cups warm water ( 105 to 115 degrees F)
• 1 tablespoon worcestershire sauce 
• 1 medium onion yellow sliced

Equipment

• bowl
• frying pan
• sauce pan
• oven
• blender
• grill

Directions

1. Place the yeast, warm water and honey in a small bowl and stir to dissolve.
2. Add the olive oil and salt, stir to combine.
3. Add the flour to the bowl of a standing mixer with a dough hook.
4. Add the water, olive oil, salt and honey mixture.
5. Mix on low for roughly three minutes, then increase to a medium speed and knead until the dough is elastic and starts to come away from the sides of the bowl, roughly 3 minutes. The dough should be smooth and firm. Ball up the dough and place in a large lightly oiled glass bowl. Flip to cover both sides of the dough with oil. Cover with a towel and let rise in a warm draft free area for 2 hours, until roughly doubled in bulk.
6. Cut the dough into 4 equal pieces, smooth into a ball and let rest for 20 more minutes before cooking.
7. Preheat grill to high heat. Preheat oven to 400 degrees F.
8. Heat a saute pan over medium heat.
9. Add olive oil and saute onion, green bell pepper, garlic, salt and pepper until tender; about 3 minutes.
10. Remove to a glass bowl.
11. Flour work surface and roll out pizza dough into 4 (6-inch) circles, and 1/8 to 1/4-inch thick.
12. Brush with olive oil and place on grill. Grill for about 3 minutes on the first side. Flip and cook for 1 more minute.
13. Remove to a sheet tray and grill off the other dough balls, if using.
14. Spread 1/4 cup of BBQ sauce evenly on each pizza.
15. Add 1/2 cup of chopped pork and top with a quarter of the sauteed vegetables.
16. Sprinkle with the cheeses. Repeat.
17. Bake the pizzas in the oven for 10 minutes until the cheese is melted.
18. Serve immediately.
19. Mix in all the ingredients until smooth. Cover and chill for one hour to meld the flavors.
20. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
21. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.