take my word for it wednesday the pork was so good you must repeat it.. round two.. bbq pork pizza

take my word for it wednesday is where i post a recipe that i really really want you try (not that i don't want you try all of them ha but sometimes i want you to take my word it and go for the gusto.. don't think about it just do it.. like today's recipe..) so take my word for it, it's worth making the pork just so you can have this pizza.. it's that good.. i've mentioned once or twice that i love pizza.. i love everything about pizza.. i like cheese pizzas or sometimes I throw things on there that don't seem normal.. bottom line i just love pizza.. when presented with left overs i always think "can that go on a pizza" and this time it worked out beautifully.. chopped bbq pork with cheese, onions and cilantro.. helloooooo.. that's heaven on a plate right there that's what that is.. yessiiirrreeeee indeedy.. wow i just chanelled inner cable guy red neck from deep within.. that's what this pizza does.. strange things i tell ya.. but good things so don't go getten all scared on me.. ha :)

pizza dough (adapted from christine ferrare's big bowl of love) (or in a pinch the store bought pre made dough from vons/safeway's deli is actually really good.. they have a white wheat one that works out perfect)

1 package of active yeast
1 1/2 cup whole wheat flour
1 1/2 cup of all purpose flour
1 tbsp. of agave
1 tsp. of sea salt
1 tbsp. extra virgin olive oil
1 1/4 up warm water, at 110 degrees (any less the yeast won't activate if gets hotter then 130 it will kill the yeast)

toppings:

1 cup chopped or pulled pork (or chicken) (i used the pork i made here.. spicy apricot chopped pork)
1/4 cup bbq (or more if you like your pizza saucy *and when you say the word saucy kinda wiggle your head back and forth and lift your eye brows*or not? ok nevermind..)
a few slices of red onion
chopped cilantro for garnish
(next time i am throwing on jalepano slices)
1 cup (+ a little more) shredded cheddar/monteray jack mixture

to make the dough.. in food processor bowl add yeast, warm water and agave.. allow mixture to activate.. it will get foamy takes about 3-5 minutes.. insert dough blade add flour and salt. pulse mixture once then add olive oil. pulse mixture until it forms a ball.. it will start to "clean" the side of the bowl, it only takes about 30 seconds to knead the dough.. the dough might be slightly sticky.. coat the dough lightly with olive oil and put in a large bowl, cover with a towel or plastic wrap. once its doubled in size, around 45 minutes or so you are ready to make your pizza.. cut into 4 equal parts for smaller individual pizzas or 2 for larger pizzas.. preheat your oven to 500 degrees (f) with your pizza stone in the oven.. roll out dough on a floured surface to the thickness your family likes.. slide the pizza dough on to a piece of parchment paper or foil brush dough  with bbq sauce.. add 1 cup of cheese and bbq pork.. top with a little more cheese and red onion.. then pick up parchment and pizza and slide gently onto pizza stone, about 2 minutes into baking pull out parchment paper (it might catch fire if you don't).. continue baking until lightly brown and cheese is melted.. about 6-7 minutes total.. but keep an eye on it the thin pizza cooks up pretty fast.. sprinkle with fresh cilantro.. let rest of about a minute or 2 then  slice and serve...