Ingredients

• 1 package active dry yeast
• 1 1/2 cups warm water (about 105 to 115 degrees F)
• 1 teaspoon honey
• 3 tablespoons olive oil
• 1 tablespoon kosher salt
• 3 1/2 cups bread flour
• All-purpose flour, for surface
• 1 tablespoon olive oil, for saute
• 1 medium yellow onion, sliced
• 1/2 green bell pepper, chopped
• 2 cloves garlic, sliced
• Salt and freshly ground black pepper
• 1 tablespoon olive oil, for brushing
• 1 cup Neelys BBQ Ranch Dipping sauce, recipe follows
• 2 cups cooked pulled pork, beef or chicken
• 1 (8-ounce) package shredded mozzarella
• 4 tablespoons freshly grated Parmesan
• 3/4 cup mayonnaise
• 1/2 cup buttermilk
• 1 teaspoons Neelys BBQ seasoning, recipe follows
• 2 tablespoons Neelys BBQ sauce, recipe follows
• 2 teaspoons apple cider vinegar
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried dill
• 1 tablespoon sliced fresh chives
• 1 tablespoon chopped fresh parsley
• 1 clove garlic, minced
• 1 1/2 cups paprika
• 3/4 cup sugar
• 3 3/4 tablespoons onion powder
• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 tablespoons sugar
• 1/2 tablespoon fresh ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

Instructions

1. For the dough:
2. Place the yeast, warm water and honey in a small bowl and stir to dissolve. Add the olive oil and salt, stir to combine.
3. Add the flour to the bowl of a standing mixer with a dough hook. Add the water, olive oil, salt and honey mixture. Mix on low for roughly three minutes, then increase to a medium speed and knead until the dough is elastic and starts to come away from the sides of the bowl, roughly 3 minutes. The dough should be smooth and firm. Ball up the dough and place in a large lightly oiled glass bowl. Flip to cover both sides of the dough with oil. Cover with a towel and let rise in a warm draft free area for 2 hours, until roughly doubled in bulk.
4. Cut the dough into 4 equal pieces, smooth into a ball and let rest for 20 more minutes before cooking.
5. For the pizza:
6. Preheat grill to high heat. Preheat oven to 400 degrees F.
7. Heat a saute pan over medium heat. Add olive oil and saute onion, green bell pepper, garlic, salt and pepper until tender; about 3 minutes. Remove to a glass bowl.
8. Flour work surface and roll out pizza dough into 4 (6-inch) circles, and 1/8 to 1/4-inch thick. Brush with olive oil and place on grill. Grill for about 3 minutes on the first side. Flip and cook for 1 more minute. Remove to a sheet tray and grill off the other dough balls, if using. Spread 1/4 cup of BBQ sauce evenly on each pizza. Add 1/2 cup of chopped pork and top with a quarter of the sauteed vegetables. Sprinkle with the cheeses. Repeat. Bake the pizzas in the oven for 10 minutes until the cheese is melted. Serve immediately.
9. Mix in all the ingredients until smooth. Cover and chill for one hour to meld the flavors.
10. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
11. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.