This Recipe for Ribs - but DOUBLE the sauce ingredients - you'll need it for your pizza sauce.
1 lb. sliced Muenster cheese
1 cup Monterey Jack cheese, shredded
1/2 cup pickled jalapeno slices
1. To make the pizza dough, combine the flour and salt in the bowl of a stand mixer. Sprinkle yeast over the water and let stand until foamy, about 5 minutes or so.
2. Turn the mixer on low and add the olive oil, followed by the yeast/water mixture.
Mix until combined and pulling away from the bowl.
Drizzle with olive oil, turn to coat, cover and refrigerate. (It actually gets better the longer it's in the fridge).
3. Make the ribs (mine were leftover, I made mine the day before for dinner). Make sure to save half of the sauce in a separate container - you should only use half of it for marinating and basting. Pull the meat off with your fingers and shred using two forks. Set aside.
Make the salsa by combining all ingredients in a bowl. Refrigerate until pizza is done.
Preheat oven to 500 degrees.
4. Drizzle olive oil in a 10" cast iron skillet (a cookie sheet or flat pan would work as well)
Spread half of the dough in the pan, using your fingers to stretch it. Use a little less dough if you want a thin crust, more if you want a deep pan pizza.
Spread some of the rib sauce on the dough, followed by shredded pork, cheese and jalapenos.
Bake for 8-10 minutes, until cheese is bubbly and the crust is slightly brown.