This recipe is the winner of the Fly Creek Cider Mill's 2018 Foodie Recipe Contest.
The winner recieved a $150 Fly Creek Cider Mill Gift Card and a VIP Tour of the Culinary Institute of America PLUS a $250 Meal Voucher to be used at one of thier restaurants.
10 oz. Pulled Pork Shoulder - Pre-Cooked
1 Cup Fly Creek Cider Mill's 1856 BBQ Sauce
3/4 cup Shredded Fly Creek Cider Mill NYS Extra-Sharp, Mill-Aged Cheddar Cheese
1/4 cup diced or sliced leeks, green onions or wild ramps
2 tbsp. Olive Oil
Pizza Shell or Crust
- In a saute pan, add 1 tblsp olive oil. Caramelize the leeks/green onions until just turning golden brown; season with salt and pepper. While leeks/green onions or ramps are caramelizing, roll out your favorite pizza dough and place onto pizza pan. Bake as directed, minus 5 minutes. Grate the sharp cheddar cheese, set aside. Take the pizza dough out of the oven, add a drizzle of olive oil over crust. Top with caramelized ramps, pulled pork, and swirl of the 1856 BBQ sauce, and top it all off with the sharp cheddar cheese. Bake at 400 degrees until cheese is melted and turning golden brown(about 5-10 minutes). Cool pizza for 5 minutes, then slice and serve!