After a night of excess featuring Alton Brown’s “Who Loves Ya Baby-Back?” ribs, we were lucky enough to have a few leftover. Neither myself nor Wendie have ever has a rib-pizza, so we thought we would give it a try. We cleaned the meat of the ribs, and basically used it as one of the ingredients. This pizza was one of 9 we made for Wendie’s 39 years birthday (Surprise!!). That was the last big cooking day in the old kitchen (notice the brown tiles – all gone now), and one day we can’t wait to reconstruct in the new kitchen when it’s ready in a few weeks. For now we will struggle on without a kitchen, dust all over, and a hole in the floor where the drain will connect our island to the ‘mainland.’ Sigh, life’s hard with no kitchen.
- 1 pizza dough with honey
- 5 tbs tomato sauce
- The meat from 4 baby -back BBQ ribs (cooked).
We used Alton Brown’s ribs for this.
- 10 small heirloom tomatoes
- 1/2 caramelized onion (see below)
- 1/2 fennel root
Roll out the pizza dough, and spread the tomato sauce on top evenly. Cut the meat from the ribs into 1/2 x 1/2 inch pieces and add to pizza. Cut the heirloom tomatoes in half, and place all over with the cut side down (holds in the moisture better). Cut fennel root into thin slices and spread over the pizza. On the photos you can see that this looks like onion slices, but it’s actually fennel root. Add half a caramelized onion, in our case we put it down the middle, but you could also just spread it around.
Bake the pizza at 375 degrees for 10-15 minutes (until bread is golden brown).
Note: This is a cheese-less pizza, but you could add cheese on top if you so desire. We won’t hold you back.
Cut the onion into slices, and heat the olive oil on medium-low heat in a pan. When hot, add the onion, and let is slowly cook for 20-30 minutes or until golden brown (as in photo). The key is not to use too much heat. We want the sugars to release from the onion and help the caramelization which takes time.