I couldn’t wait to post this. It was too good not to share. You’ve heard The Goddess go on ad nauseam about how she adores, loves, is crazy about, etc. leftovers. It does get a tad stale, doesn’t it? I know I was damned tired of hearing about it. Then, she made this pizza, which uses leftovers she had from the weekend. And, I’m reasonably certain you might just have some leftover BBQ hanging out in the fridge, so this is the perfect recipe for you. This is seriously delicious pizza, but it started with fantastic BBQ. We stopped for some BBQ on the way back home from Worcester Art Museum, which I highly recommend visiting; they have a nice little restaurant, too. We met The Middle Son and The Unbound Reader at BT’s Smokehouse in Sturbridge, Mass. Sturbridge, Mass may be home to Sturbridge Village, but more importantly, it’s home to BT’s Smokehouse. Brian Treitman is the owner and culinary genius that’s responsible for this little gem, and it is pretty small, about 40 seats. I highly recommend the brisket. The other meats are good, but the brisket, man it is a thing of beauty, a morsel to amaze, it’s just too good for words. Drive over there and have some. There will be a line, as there always is, but they move things along pretty quickly. And the other bonus…they have great music…perfect BBQ, roadhouse-type music. I tell ya’, you won’t be sorry you went. If you want some beer or wine, bring your own. They don’t have a liquor license, but they do have an opener for your beer! No charge for that, either!
So, we did have some leftovers, because The Latin Lover and I shared a two meat platter, but it still had more than we could manage without feeling like an over-stuffed sofa. So we brought it home and it became this pizza. I used purchased pizza dough, but certainly feel free to make your favorite dough. I rolled it into a rectangle to fit a cookie sheet. I used Sweet Baby James BBQ sauce as the “pizza sauce”, onions, a few leftover Spicy Roasted Sichuan Potatoes (we’ve been eating those a lot!), cheddar cheese, garlic and pickled jalapeño peppers. I had a few tablespoons of BT’s BBQ black beans, and those went on, too. Then, into a 475°F oven for about 12 minutes or until everything was all melty and bubbly. Let it stand for a couple of minutes or you’ll have “roof removal”. I hate when that happens, so I wait. And then, just ’cause, I placed a good dollop of homemade mustardy cole slaw on top of a slice. I did that after it came out of the oven. I love the cold, creamy slaw against the hot, sweet pizza. The “crunch” factor is over-the-top. You really do have to try this. Yes, life is good. It is very good indeed, except that The Latin Lover isn’t here to share it with me…soon, Darlin’, very soon!