Your backyard cookout just met pizza night—worlds collide. The crispy flatbread crust in this dish is loaded with barbecue favorites like ready-to-heat pulled pork and a smoky sauce, then given an Italian accent via mozzarella cheese and tomato. In other words, it’s both lick-your-lips, stick-to-your-fingers good as well as a piping hot piece of pie perfection.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sweet and Smoky BBQ Seasoning
Wash and dry all produce. Adjust broiler rack so that it is in position closest to flame and place a baking sheet on rack. Preheat broiler to high. Core and dice tomato. Thinly slice scallions, separating greens and whites. Tear pulled pork into larger bite-size pieces.
Heat 1 TBSP butter and 1 TBSP olive oil in a large pan over medium-high heat. Stir in barbecue seasoning. Cook until fragrant, about 30 seconds.
Add pulled pork and ¼ cup water to pan, stirring to coat. Cook, stirring occasionally, until warmed through and water is mostly evaporated but still a little saucy, 2-3 minutes. Season with salt and pepper.
Scatter pork evenly over flatbreads, then repeat with tomato, scallion whites, and mozzarella. Carefully remove baking sheet from broiler and sprinkle with a drizzle of olive oil. (TIP: Get out your mitts; the sheet will be hot.) Transfer flatbreads to sheet and sprinkle each with a large drizzle of olive oil.
Return baking sheet to broiler and broil until cheese melts and flatbreads begin to turn golden brown and crisp, 3-4 minutes. TIP: Keep an eye on these; they can burn easily.
Drizzle barbecue sauce over flatbreads and sprinkle with scallion greens. Cut into slices and serve.