Susan from Food Blogga
1 cup Heinz ketchup (I simply won’t use any other brand. Sorry.)
¼ cup dark brown sugar
2 tsp apple cider vinegar
1 heaping Tbsp brown spicy mustard
3 Tbsp soy sauce
7-8 good shakes of Tabasco sauce
This barbecue sauce is excellent on grilled meats, sandwiches, crispy eggs, and, my favorite, pizza. With fresh corn on the cob, sweet Vidalia onions, and creamy smoked Gouda, this is a swoon-worthy summertime pizza that I return to again and again.
Pizza Serves 4
1 pound pizza dough
1 tsp canola oil
1 sweet onion, such as a Vidalia, thinly sliced (about 2 cups)
2 tsp sugar
1 ear of corn on the cob (about 1 cup)
½ cup never-fail bbq sauce
1 cup shredded smoked Gouda cheese (or sharp cheddar, if you prefer)
¼ cup chopped fresh cilantro or parsley, optional garnish
Heat oil in a large skillet over medium heat. Add sliced onions and sugar; stir occasionally, until the onions caramelize and turn a deep golden brown, about 10-12 minutes. Add the corn, and cook an additional 2-3 minutes. Remove from heat.
Preheat oven (see temps below). Roll out dough on a lightly floured surface. Transfer to a sheet of parchment paper (if using a stone) or to a parchment lined baking sheet. Spread barbecue sauce evenly over the dough; top with ½ shredded cheese. Arrange the onion and corn mixture on top. Top with remaining ½ shredded cheese.
For a pizza stone, bake at 500 degree for about 10 minutes, or until both the top and bottom of the crust is brown and the cheese is melted.
For a baking sheet, bake at 450 for about 20 minutes, or until both the top and bottom of the crust is brown and the cheese is melted.
Let cool slightly before slicing. Garnish with fresh cilantro or parsley if desired, and serve with a side of barbecue sauce for dipping. (Oh, Jeff just reminded me—and a cold beer).