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.