Monday, May 24, 2010

BBQ Pizza and Strawberry Shortcake

We had a wonderful summery weekend at Beaverfork Lake here in Conway with 90+ temperatures and abundant sunshine. The Gardner-Moore's came up for the weekend, with a jet-ski and both pups in tow. After a long, day on the lake, Nina and I made a barbecue pizza with baked beans and cole slaw and I had pre-made some strawberry shortcake for dessert.

Since we had just had Esperanza Bonanza a few weeks earlier, I wanted to do something different with our boston butt than plain ole sandwiches and brainstormed this pizza while daydreaming at work (Shhh.) It's as simple as assembly and is a great way to use up a big ole butt! I made the strawberry shortcake a little different too and it was FABULOUS! See what you think.

BBQ Pizza

  • store bought pizza crust
  • about 1/2 cup ranch dressing
  • about 1/2 cup bbq sauce (whatever you prefer)
  • 2-3 cups of pulled pork
  • 1 can crushed pineapple or tidbits
  • 1 red onion
  • 16 oz Italian blend cheese (Mozzarella and Provolone)
Mix Ranch and bbq sauce to make pizza sauce and spread onto dough. Evenly sprinkle with pork.

Add pineapple, chopped onion, then sprinkle with cheese.

Bake at 350 degrees for 15-18 minutes.

I didn't take a pic of the finished product...I was too busy eating!

The strawberry shortcake was so creamy and yummy for a summer day.

Strawberry Shortcake

  • Angel Food cake or Short cake
  • Strawberries, sliced
  • 1 pk instant french vanilla pudding and required milk
  • 4 oz cream cheese, softened
  • 8 oz cool whip
Mix sliced strawberries with a couple tbs sugar and about 1/3 cup water to create a syrup. Let chill in fridge over night. Make pudding according to package directions and chill for recommended time (usually 5 minutes for instant). Beat in softened cream cheese and then gently fold in cool whip.

Slice angel food and top with strawberries and cream.

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