Tropicana Pizza

Darek Wozny

Santa Ana Pizzeria

Darek Wozny and his team at Santa Ana have been presenting an eclectic selection of standout pies for more than 20 years. “The secret to a great pizza”, says Derek is good quality mozzarella”. On this Tropicana, the not-so-secret ingredient, barbeque sauce swapping in for traditional marinara, creates a sweet and smoky base for pulled pork, sweet pineapple hit with piquant slices of jalapeno. 

Ingredients

Dough

3 Tbsp plus 2/3 cup lukewarm water

1/2 tsp sugar

1 tsp yeast

2 tsp olive oil

2 tsp 3% milk

4 cups all purpose flour

Toppings

2/3 cup pulled pork

1/2 cup hickory bbq sauce

3/4 cup galbani mozzarella

1/3 cup crumbled bacon

2-3 slices red onion

1/4 cup chopped pineapple

1/4 cup sliced jalapeno pepper

Pulled Pork

small pork shoulder

3-4 sprigs fresh rosemary

4 Tbsp ground fennel

12 cloves chopped garlic

1/2 cup olive oil

2 Tbsp salt

1 Tbsp pepper

2 Tbsp dry oregano

Water 

Method

Dough

1.   In a small bowl, combine 3 Tbsp lukewarm water with sugar and yeast to bloom for 5 minutes
2.  Add the risen yeast to a bowl of 2/3 cups lukewarm water, adding olive oil and milk and whisk.
3.  Add flour and mix together for about 5 minutes until dough forms
4.  Form into 2 dough balls and refrigerate for 4-18 hours.

Pulled Pork

1.  Combine seasonings and rub all over the pork shoulder.
2.  Add enough water to cover pork halfway.
3.  Roast the pork at 350°F for 8 hours.
4.  Cool, then twist pork with a fork to pull into pieces for topping pizza.
5.  Cool until ready to make pizza.

Pizza

1.  Preheat oven to 450°F.
2.  Roll dough into round pizza crust.
3.  Add desired amount of pulled pork and remaining toppings evenly.
4.  Bake for 12-18 minutes until cheese is melted and crust is golden.

Yield 1 pizza