main-dishes
Pizza Butt Pickle
A true RizzieFarms original, this smoky–tangy pizza is built on shredded smoked Boston butt paired with dill pickle chips — an unexpected combination that works shockingly well. The savory richness of the pork, the bright tang of the pickles, and the melty mozzarella all come together on a crisp golden crust. Perfect for leftover pulled pork nights, backyard gatherings, or anytime you want a bold and memorable main dish.
Ingredients
Pizza
- 1 pound smoked Boston butt, shredded
- 18 dill pickle chips
- 1 tablespoon all-purpose flour, plus more for work surface
- 1 cup pizza sauce
- 1/4 cup grated Parmesan cheese
- 1 (16-ounce) ball pizza dough (store-bought or homemade)
- 1 cup grated mozzarella cheese
- Olive oil, for brushing crust
Instructions
- Preheat the oven Place a pizza stone on the middle rack and preheat oven to 400°F. Allow the stone to heat fully while preparing the dough.
- Roll the dough Flour your work surface with 1 tablespoon all-purpose flour. Roll the 16-ounce pizza dough into a 13-inch circle. Transfer to a floured pizza peel.
- Assemble the pizza Brush the dough lightly with olive oil. Spread 1 cup pizza sauce evenly over the dough. Distribute 1 pound shredded smoked Boston butt over the sauce, then add 18 dill pickle chips. Top with 1 cup mozzarella and 1/4 cup Parmesan.
- Bake Carefully remove the preheated pizza stone from the oven, slide the assembled pizza onto the hot stone, and return it to the oven. Bake for 15–25 minutes, or until the crust is crisp and golden and the cheese is completely melted.
- Slice and serve Remove the pizza from the oven and allow it to rest for a minute before slicing. Serve hot.
Notes
- For extra crisp crust, allow dough to rest at room temperature for 20 minutes before rolling.
- Use homemade RizzieFarms smoked Boston butt for the best flavor.
- Pickles add tang — feel free to add more or experiment with spicy pickles.