There is no set recipe for Coletta's Barbeque Pizza, as it is a secret recipe that is only known by the owner and staff of Coletta's Restaurant in Memphis, Tennessee. However, it is safe to say that the pizza contains a barbecue-style sauce and is topped with sausage, pepperoni, and onions.
FOR THE SAUCE1 cCatsup1/3 cSliced onions1/3 cTomato puree1/8 ts Garlic powder1/2 cTomato paste1 ts Dried basil1 tb Worcestershire sauce1/2 ts Pepper1 ts White vinegar6 oz Water3Whole clovesFOR THE TOPPING12 oz Mozzarella cheese1 1/4 lb Barbequed meat (cooked and2 oz Wisconsin pasterized process-chopped - pork shoulder --cheese, shredded-heated through To make the dough; dissolve the yeast 1/4 cup water and set aside.
Combinethe flour and salt.
Make a well in the center of the flour mix.
Pour theyeast mix and remaining water and oil into the well.
Mix with a woodenspoon until dough rolls into a ball.
Turn the dough out onto a flouredboard.
Knead dough 7 to 8 minutes until smooth and satiny.
Place dough ina large bowl dusted with flour.
Cover and let rise for 90 minutes or untildoubled in size.
After dough has risen, punch down and stretch into a 16inch circle.
Place dough in a flat 16 inch pizza pan.
Cover and let risefor 45 minutes.
To make the sauce; Combine all saice ingredients in a 2 quart saucepan.
Bring to a boil, reduce heat and simmer for 20 minutes, stirringfrequently.
Strain out cloves.
Let sauce cool to room temperature.
Saucecan be made up to two days in advance and stored in the refrigerator.
To assemble the pizza; Heat oven to 500 deg f.
Spread 2/3 cup sauce overthe dough.
Mix the cheeses and sprinkle them over the sauce.
Bake pizza inoven for 10 minutes or until cheese is bubbly.
Remove from oven and spreadbarbequed meat over the cheese.
Warm the remaining sauce and spread overthe meat.
This recipe was Elvis favorite and was honored at the Pizza ChefShowcase in Chicago.
Ingredients
Directions
FOR THE SAUCE1 cCatsup1/3 cSliced onions1/3 cTomato puree1/8 ts Garlic powder1/2 cTomato paste1 ts Dried basil1 tb Worcestershire sauce1/2 ts Pepper1 ts White vinegar6 oz Water3Whole clovesFOR THE TOPPING12 oz Mozzarella cheese1 1/4 lb Barbequed meat (cooked and2 oz Wisconsin pasterized process-chopped - pork shoulder --cheese, shredded-heated through To make the dough; dissolve the yeast 1/4 cup water and set aside.
Combinethe flour and salt.
Make a well in the center of the flour mix.
Pour theyeast mix and remaining water and oil into the well.
Mix with a woodenspoon until dough rolls into a ball.
Turn the dough out onto a flouredboard.
Knead dough 7 to 8 minutes until smooth and satiny.
Place dough ina large bowl dusted with flour.
Cover and let rise for 90 minutes or untildoubled in size.
After dough has risen, punch down and stretch into a 16inch circle.
Place dough in a flat 16 inch pizza pan.
Cover and let risefor 45 minutes.
To make the sauce; Combine all saice ingredients in a 2 quart saucepan.
Bring to a boil, reduce heat and simmer for 20 minutes, stirringfrequently.
Strain out cloves.
Let sauce cool to room temperature.
Saucecan be made up to two days in advance and stored in the refrigerator.
To assemble the pizza; Heat oven to 500 deg f.
Spread 2/3 cup sauce overthe dough.
Mix the cheeses and sprinkle them over the sauce.
Bake pizza inoven for 10 minutes or until cheese is bubbly.
Remove from oven and spreadbarbequed meat over the cheese.
Warm the remaining sauce and spread overthe meat.
This recipe was Elvis favorite and was honored at the Pizza ChefShowcase in Chicago.
