Sunday, April 22, 2012

Recipe • Pulled Pork Pizza with Caramelized Onions and Apples

Creative cooking comes in spurts for me. Some days I have an interesting mix of food in the house and I need to create a meal. If it coincides with a creative mindset something interesting may come of it. The following recipe happened in just that way. I had leftover pork tenderloin roast and I wanted to create something tasty. This experiment was a delightful success.

I am posting this today especially for a most loyal reader, Bettsi. I had shared a photo earlier and she requested the recipe.  Let me know how it comess out Bettsi!

Pulled Pork Pizza with Caramelized Onions and Apples


  • Leftover pork roast (I had 1/2 of a small pork tenderloin left, wasn't more than 1/2 lb of meat. If you haven't got leftovers one of those pre-wrapped pork roasts would easily create two pizzas.)
  • 3/4 cup of bottled barbecue sauce
  • 1 Boboli Whole Wheat Pizza Shell (I am sure you can use any other type or make your own. I believe in simple!)
  • 1 large yellow onion, thinly sliced
  • 2 Tablespoons Olive Oil
  • 1 cup baby spinach (optional - I sneak spinach in when ever I can because it is so good for me!)
  • 1 delicious apple, skin on sliced thinly
  • 1/2 cup shredded pizza cheese 


  • Take a leftover pork tenderloin roast and bake it again, wrapped in tinfoil for about 1 more hour at 350 degrees. Remove from oven, allow to cool to the touch and pull the pork into shreds.
  • Preheat oven to 400º.
  • Take 1 large yellow onion, sliced thin and sauté it in a small amount of olive oil over medium heat for about 15 minutes to caramelize the onions.
  • Meanwhile, combine the pulled pork with ¾ cup of your favorite barbeque sauce in a frying pan. Heat over medium heat until heated through. 
  • Add about 1 cup of baby spinach (optional) and sauté until spinach is wilted and mixed in with the pork and sauce. 
  • Spread the pork/spinach/sauce mixture over a Boboli Whole Wheat Pizza crust.
  • Spread the sautéed onions on top.
  • Arrange apple slices around the edge of the pizza.
  • Cover with about ½ cup of shredded pizza cheese mixture.

  • Bake in oven on open shelf (no pan) at 400 for 20 minutes. I put a cookie sheet on a lower shelf to catch any possible drips. 
  • Remove, slice and serve.
Yield: 4 big pieces of pizza. This is good for 2 on a hungry night! 
Tastes great with a side salad and an ear of corn!

Enjoy and let me know how your family liked it.


  1. This looks SO YUMMY I will have to try this for sure

  2. Oh my stars that looks and sounds delicious!! Thank you so much for linking up this recipe to Inspiration Friday! :-)