After smoking some ribs for Christmas Eve, and portlandpiper told me he was planning on pizza for Christmas Day, I decided to try making some pizza with the leftover ribs. Sometimes ideas in the kitchen work out way better than planned, and this is one of those times. The juicy shreds of pork, with the spicy sweet dry rub on the ends, made for an incredibly tasty pizza. I went light on the sauce, and chose smoked mozzarella, cheddar and provolone as my cheeses of choice. Pizza restaurants are really missing out by not including this on their menu.

I'm not including any specific quantities in this recipe, because people all seem to have their own preferences when making pizzas. I've included links to my crust and sauce recipes if you want to try my favorites.

Several years ago, my girlfriend had to give up wheat for a while, and we discovered the wonderful flavor of spelt. Spelt is a wheat relative whose proteins are just different enough from those in wheat, that some people with wheat sensitivity can eat it. She can eat wheat again, but for a lot of things, we prefer the flavor of spelt, and this is one of them.

This recipe is good for somewhat thin, to thick crust pizzas. It doesn't work well for ultra-thin crisp crusts.