Barbeque Pork Pizza and a Flashback.

BBQ Pork Pizza - Funktified Food

If you have ever written a book, been recorded in video or audio form, or any permanent record of a part of your knowledge or skill at a given point in time… you know that looking back after a year or two or ten.. is always an interesting experience.

I released my first solo album in 2000.  A listen back to that album feels similar to watching the first Funktified Food pilot video that UnoDeuce Multimedia and I recorded in December 2009.  I look back and realize that I was onto something and people liked it… but I have learned a lot since then. ha.

Many hundreds of pizzas later, I’ve experimented with lots of different flours, baking techniques, learned how to knead properly and even foraged wild grapes to harvest my own yeast to make a wild yeast pizza dough starter… I make at least a dozen pizzas and artisan breads most weeks but all of that is for another future blog posts… I’m here to revisit Barbeque Pizza.

Barbeque Chicken Pizza is still a pizza that a lot of friends request but my favorite Barbeque Pizza is a Barbeque Pork Pizza!  I often make a few versions of this dish depending on what I have in my refrigerator at the time.

PULLED PORK PIZZA:  The day after a barbecue, I often make a pulled pork version with leftovers… I usually add a some sesame seeds to the edges of the crust (to simulate a bun)… a light layer of cheese first (to act as the glue to keep the toppings from sliding off) then pulled pork and bbq sauce and a little more cheese… and the kicker is to serve it with a scoop of coleslaw.  Simple. Easy. Tasty.

Pulled Pork Pizza with Coleslaw

BBQ PORK PIZZA V.2.0: The other style Barbeque Pork Pizza that I like to make whenever I have extra pork tenderloin or pork loin…  I usually start with a light layer of cheese (the glue) then thinly sliced pork loin then bbq sauce then more cheese (mozzarella would be fine but try it with a smoked provolone or Swiss for a twist)  and fire-roasted green chiles, red onions, matchstick carrots and shredded red cabbage.  Not only is it colorful, it is tasty.

BBQ Pork Pizza

VEGETARIAN BBQ PIZZA OPTION: Try zucchini slices instead of pork or chicken… add a few hulled pumpkin seeds for a little extra crunch.

BBQ Chicken Pizza with a semi-homemade crust is the pilot episode for Funktified Food.   Although efficient, the crust recipe seems like a rather silly recipe now (although lots of people like it)… but I know that it was my first foray into something I had been avoiding for a long time… baking!   It is a little embarrassing for me to watch now…  (AND I’ve lost 25+lbs since this was filmed.  Not to mention the camera adds another 15lbs. ha.)

I used to be very scared of baking because I was always told “it has to be exactly the right measurements or it won’t turn out, etc…”  Not only did that scare me, it didn’t sound like much fun to me…  BUT I’ve learned that you CAN experiment with baking and I make pizzas and artisan breads every week these days.  More about the breads and other pizzas that I’ve made on Facebook and YouTube.

Whew.  It has been a busy week taking care of my daughter Louisa and helping my friend’s band AtAverage record their new album, but I managed to finish the blog post. 

Comments, ideas and questions are welcome.  Thanks for reading.  – dan

Extra Links:

  • Bone Daddy’s BBQ is the sauce that I use for the pizzas.  It is a BBQ joint a few miles from my house and has won a bunch of national awards.
  • Pizza Crust Video Recipe – An older pizza dough recipe from Funktified Food episode #8… it works even if you have bad technique and poor kneading skills like I did in this video.  ;)
  • How to Fire-Roast Chiles Video Tutorial – If you want to get crazy and fire roast your own green chiles… I’ll show you how to roast them on the stove, in an oven or on the grill.
  • How to make Pizza on the Grill Video - If you want to make your barbecue pizza on the grill… Funktified Food episode #30 shows how to make a flatbread pizza directly on the grill grate.

Funktified Blog Intro

Dan Vaillancourt - Funktified Food (and Folk)!

About Me.
Hi. Nice to meet you. ;) I am not a chef. I have never worked in a restaurant. Actually, I am a touring musician, songwriter and teacher by trade and I have a passion for making, eating and talking about food.  (More about the music at

I love to learn and teach how to make food from real ingredients. I grew up eating home-cooked meals every day and have sought out quirky little restaurants with unique fare and regional foods across the country (and a few other countries.) I also usually research techniques and ingredients and take a tradition dish and put a new twist on it.

The food on this blog will include the styles of foods that I most often make including (but not limited to) Southwestern (and other US regional foods), Italian, home-style and lots of pizzas and artisan breads. Simple ingredients, a little creativity and a little technique go a long way.

The origin of Funktified Food.
In the summer of 2009, video producer Paul Schmidt from UnoDuece Multimedia approached me at a music festival that I was performing at with a crazy idea of making an online cooking show that would combine food and music. He had seen my food photos on facebook! ha. For the last decade, my music has been described as “Funktified Folk” so “Funktified Food” was the logic choice for a name… We shot a pilot in December 2009 and the rest is history. View the videos on:

Why the blog?
After making a few dozen video recipes and posting hundreds of food photos on facebook… I decided to start a blog for a few reasons.

  1.  To expand on some of the videos and have a place for the print version of the recipes.
  2. Often times I am still experimenting with a recipe (sometimes for years) and it isn’t ready for a video but I really want to tell you    about it! I have been using facebook for this but wanted a more permanent place to talk about it also.
  3. The more steps a recipe has or the longer it takes to make… the harder it can be to condense it into a video but sometimes it can be explained easily in writing.

What to expect?

  • Photos (and sometimes also videos) with recipes, tips and tricks… or  instead of a recipe, I might just explain how to do it.
  •  Expect the occasional misspelling and some other errors.  I just want to get the ideas down and will surely miss a few things… you’ll just have to bear with me… it is a blog after all. ha.  (It might drive the official Funktified Food copy-editor Emily a little bit crazy.
  • I don’t believe that there is “one way” or a “best way” to make most dishes… I will tell you what works best for me… and I usually give you a few options to customize it to your own tastes and I often give vegetarian options too. I usually change the way I make a recipe just about every time.

I believe that everyone can cook.  It doesn’t have to be hard.  YOU can make food from REAL ingredients. This is Funktified Food.