I tried something new yesterday and made BBQ Pizza. I've been wanting to make this for a while and after eating BBQ Brisket pizza at Firestone I knew I had to try it with my BBQ Pork. I even took the time to do the calorie count.

I first made my shredded pork but stopped just before adding the BBQ sauce (KC Masterpiece is the only brand for us). I divided the pork into 3 containers and put in the refrigerator. I then made my pizza crust and on one I put the regular onion, garlic, oregano and basil and the other I just added onion and garlic. I then baked the crusts for 10 minutes on 350. After the crusts were baked and cooled I covered with foil and put in the fridge until the next day.

On the day we were going to eat the pizza's I removed one of the containers of pork and weighed it out so I knew exactly how many calories I had. I then added BBQ sauce 1/2 cup at a time until it was just right. I had 10.5 oz of pork and it took 2 cups of sauce.

On one of the pizza crusts I spread 3 tblsp of BBQ sauce and I put 3 tblsp of Don's homemade pizza sauce on the other. The calorie count was about the same. Now came the tricky part. I had the pork in a bowl but needed to know how much I used per pizza. I weighed the entire bowl and it came to 27.1 oz. Using a fork I put BBQ pork on the pizza until it looked good. I weighed the bowl again the difference was 4.5 oz. Keeping the bowl on the scale I put 4.5 oz on the other crust.

I used pizza cheese which was a cheddar/mozzarella blend and had 2 - 2 cup bags. I measured out 1 cup but that wasn't quite enough for 1 pizza so I ended up using the entire 2 cups per pizza. At 800 calories per bag that was a LOT of calories per pizza but we don't do this that often.

After the pizza's were assembled I baked them on the pizza stone per my original recipe and sliced each pizza into 8 slices. The calorie count was 202 calories per slice.

Don said the one with the pizza sauce was better than Pizza Hut's BBQ pizza and the one that was all BBQ was very flavorful but not as good as Firestone's but he did point out they used Beef Brisket risket where I used Boston Butt.

If you plan on making both of these I suggest removing 1 piece of meat off of one of the pizza's and placing on top of the cheese in the middle to tell them apart. That's the way I knew which was which.

Be sure to check out my recipe for Easy Crockpot Pulled Pork Sandwiches for directions for the pork  and Homemade Pizza for the pizza crust.