This unexpected pizza features sauerkraut, tomatoes, mustard and roast pork. Use leftover pork from another meal, or roast a bone-in shoulder using the method below. Save the extra meat for other meals. (Hello, pulled pork sandwiches and tacos.) The recipe comes from Millsap Farm in Springfield, Missouri.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

15 mins
55 mins
8 slices


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500°. Place a pizza stone,
    if using, in the oven while it preheats. Transfer dough to a lightly floured surface. Cover and let stand 30 minutes.

  • Sprinkle a baking sheet or pizza peel generously with cornmeal. Roll dough to a 12-inch round and transfer to sheet or peel. Drizzle dough with oil. Top with pork, sauerkraut, tomato and mozzarella

  • Place baking sheet in oven or gently slide pizza to heated stone. Bake until crust is golden, about 10 minutes. While pizza bakes, stir mustard in a small bowl with a teaspoon or two of water to loosen it. Drizzle baked pizza with mustard.


Trim fat from a 5- to 7-lb. bone-in pork shoulder roast. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. In an extra-large cast-iron skillet, brown roast in 2 tablespoons olive oil over medium-high, 5 minutes per side. Transfer to a roasting pan with a rack. Roast in a 300° oven until very tender (195°), 4 to 5 hours. Remove from oven and let stand 20 to 30 minutes before slicing or pulling meat into shreds.


Preheat a pizza stone on the rack of an outdoor grill directly over medium heat. Transfer pizza to pizza stone. Cover grill and cook until crust is golden, 7 to 10 minutes.

Nutrition Facts

451 calories; fat 16g; cholesterol 47mg; saturated fat 5g; carbohydrates 54g; mono fat 8g; poly fat 2g; insoluble fiber 3g; sugars 3g; protein 22g; vitamin a 352.5IU; vitamin c 6.3mg; thiamin 0.8mg; riboflavin 0.6mg; niacin equivalents 5.6mg; vitamin b6 0.3mg; folate 155.8mcg; vitamin b12 0.6mcg; sodium 1370mg; potassium 338mg; calcium 187mg; iron 4.2mg.