Pulled Pork Pizza
intro
Smoky slow-cooked pulled pork, tangy BBQ sauce, melted cheese, and crispy golden crust collide in this hearty, shareable pizza perfect for casual group gatherings.
Ingredients
Steps
Prep Pan and Preheat Oven
Place an oven rack in the middle position, then preheat your oven to 245°C (475°F). Use the natural boar bristle pastry brush to spread 1 teaspoon of extra virgin olive oil in a thin, even coat across the base and rim of the 14-inch perforated dark gray aluminum pizza pan to prevent sticking. Set the oiled pan aside on the counter next to the acacia cutting board.
Roll Out Pizza Dough
Place the room-temperature 450g pizza dough on the center of the acacia wood cutting board, dusted lightly with a pinch of flour to prevent sticking. Use the stainless steel rolling pin to roll the dough into a rough 13-inch round, approximately 3mm (1/8 inch) thick, leaving a slightly thicker 1cm (1/2 inch) border for the crust. If the dough springs back while rolling, let it rest for 2 minutes before continuing, until it holds its round shape without shrinking. Gently lift the rolled dough and transfer it to the prepped oiled pizza pan, pressing it gently to fit the pan shape, and crimp the thicker edge slightly to form a raised crust rim.
Par-Bake the Crust
Use the pastry brush to spread the remaining 2 teaspoons of olive oil evenly across the surface of the rolled dough, including the raised crust edge. Sprinkle the crust surface lightly with 1/4 teaspoon of kosher salt. Place the pan with the dough in the preheated oven and par-bake for 5 minutes, until the crust is just set and pale golden, with no translucent raw dough spots visible. Remove the pan from the oven using oven mitts, setting it back on the counter near the cutting board.
Layer Sauce and Cheese
Use the long-handled polished stainless steel sauce spoon to spread 1/2 cup of BBQ sauce evenly across the par-baked crust, leaving the 1cm raised crust edge completely clear. Spread the sauce thin enough that faint patches of crust are visible through it to avoid soggy crust. Toss the shredded mozzarella and smoked gouda together in the medium stainless steel mixing bowl, then sprinkle 3/4 of the cheese mixture evenly over the BBQ sauce, covering the sauced area completely.
Top with Pulled Pork
Place the shredded smoked pulled pork in the now-empty stainless steel mixing bowl, toss with 2 tablespoons of BBQ sauce to coat lightly, then scatter the sauced pulled pork evenly across the cheese layer, followed by the thinly sliced red onion rings. Sprinkle the remaining 1/4 of the cheese mixture over the top of the pork and onions to help hold toppings in place as it melts. Season lightly with 1/2 teaspoon fresh ground black pepper and the remaining 3/4 teaspoon kosher salt. Avoid piling toppings too thickly, as this will lead to a soggy center.
Bake Until Golden Bubbly
Carefully return the topped pizza to the middle rack of the 245°C (475°F) oven. Bake for 10-12 minutes, rotating the pan 180 degrees halfway through cooking, until the crust is deep golden and slightly charred at the edges, the cheese is fully melted and bubbling across the surface, and the pulled pork edges are slightly crispy. Remove the pizza from the oven and slide it immediately onto the large warm off-white stoneware serving platter, letting it rest for 3 minutes before slicing to allow cheese to set.
Garnish and Slice Pizza
Sprinkle the 2 tablespoons of chopped fresh flat-leaf parsley evenly across the top of the hot pizza. Drizzle 1 extra tablespoon of BBQ sauce in a thin zig-zag pattern across the surface for added tang. Use the sharp stainless steel pizza wheel to cut the pizza into 8 even triangular slices, pulling one slice slightly away from the rest to showcase the stringy melted cheese and tender pulled pork layers. Serve immediately, with extra BBQ sauce on the side if desired.
Tips
2.Pat pulled pork dry before saucing: Pre-cooked pulled pork often holds excess moisture from storage or smoking. A quick pat with paper towels before tossing in BBQ sauce prevents watery, soggy pizza centers.
3.Use a perforated pizza pan for crisp crust: The small air holes in the pan allow hot oven air to circulate under the crust, crisping the bottom evenly without the need for an expensive pizza stone, resulting in pizzeria-style crunch at home.
OMG this pulled pork pizza was a total game changer for our Friday family movie night! I used leftover smoked pulled pork from the weekend, tossed on a little extra red onion, and my kids devoured half the pie before I even got a second slice. 20 minute cook time is no joke too—perfect for busy weeknights when I don’t feel like slaving over the stove.
Made this for my Sunday meal prep this week and it held up so good for lunches! I was worried the pulled pork would get soggy on the pizza but the tip to pat it dry before adding toppings? *Chef’s kiss*. Only note is I added a drizzle of hot honey at the end and it took it over the top.
Brought this to our neighborhood block party potluck last weekend and people were asking me for the recipe before I even set the platter down! I made two large sheet pan versions, one with regular BBQ sauce and one with a spicy chipotle BBQ for the heat lovers, and both were completely gone in 15 minutes. Medium difficulty is spot on—no fancy tricks, just gotta layer the toppings right so you don’t get a soggy crust.
Tried this last night and it was… fine? I think I messed up by putting too much BBQ sauce on because the crust got really soggy, and my pulled pork was a little too dry from being in the fridge too long. Definitely gonna give it another shot though because the flavor combo is insane, I just need to follow the directions closer next time lmao
Made this with a gluten free cauliflower crust for my sister who has celiac and it was SO good! I was worried the crust wouldn’t hold up to the heavy pulled pork toppings but I pre-baked it for 5 minutes first like I usually do, and it was sturdy enough. 10/10 will be adding this to our regular rotation.
Saw this recipe and knew I had to make it for the Sunday football watch party. Used pulled pork I smoked for 8 hours on the Traeger, added pickled jalapeños and a sprinkle of coleslaw on top after it came out of the oven. Absolute home run, my buddies were raving the whole game. Cook time was exactly 20 minutes like it said, no guesswork.
My 4 year old turns his nose up at 90% of the dinners I make but he ate TWO whole slices of this pizza last night! I skipped the red onion because he hates “purple veggies” and added a little extra mozzarella, and he kept asking for “more pork pizza” all night. Total mom win, will be making this on repeat.
Wait, is there a reason the recipe says to use low-moisture mozzarella instead of fresh? I had fresh mozz in the fridge so I used that and my pizza was a total soggy mess, had to blot it with paper towels halfway through cooking. Live and learn I guess!
I added some diced bell peppers and pineapple to mine for a little sweet and savory twist, and it worked so well with the pulled pork! My husband said it’s better than the BBQ chicken pizza we get at our local takeout spot. The medium difficulty rating felt totally fair, I didn’t run into any snags at all.
This recipe singlehandedly convinced me to stop throwing out leftover pulled pork after cookouts. I used to just make sandwiches with it, but the pizza combo? Next level. I even made a breakfast version the next morning with a fried egg on top, chef’s kiss.
I’m literally just learning to cook and I was nervous about the medium difficulty rating, but this was so straightforward! The steps were easy to follow, the cook time was exactly 20 minutes, and my roommate said it’s the best thing I’ve ever made. Huge confidence boost, thanks for the great recipe!
I added a sprinkle of cayenne and some pickled banana peppers to my pie for extra heat, and wow, that kick was exactly what I needed. My only tiny complaint is I wish the recipe had a note about optional spice add-ins, but that’s just me being a spice fiend. Still 5 stars because it was delicious.
Made 4 mini versions of these for my kid’s school lunch this week and they held up great in the lunchbox! I let them cool completely before packing so the crust didn’t get soggy, and my kid said all their friends were jealous of their lunch. Way better than the usual frozen pizza rolls I send.
Made this for my at-home date night with my partner last weekend, paired it with a cold lager and a little side salad, and it felt way fancier than it was. We had fun customizing our own halves — I did extra onion, he did extra pork — and it was such a fun low-key date activity. 10/10, way better than ordering delivery.
Tried making this last night and my crust completely burned on the bottom while the cheese was still barely melted? I followed the cook time exactly (20 minutes at 425 like it said) but my oven runs hot I guess? Bummed because the parts that weren’t burned tasted amazing.
I was iffy about BBQ sauce on pizza at first — I’m a traditional marinara girl through and through — but my husband begged me to make this so I caved. Let me tell you, I’m a convert! The smoky pulled pork with the sweet tangy BBQ sauce is such a perfect combo, I might even like it more than regular pepperoni pizza now.
This is such a budget friendly meal! I used a $2 store bought crust, leftover pulled pork I had in the freezer, and cheese I already had on hand, and the whole pie cost like $5 to make. Way cheaper than ordering takeout pizza which costs $20+ around here, and it tasted better too. Cook time was super quick too, perfect for nights I don’t want to spend a ton on dinner.
I run a small backyard pop-up pizza stand on weekends and I tested this recipe as a special last Saturday. Sold out in 45 minutes! People loved the pulled pork and BBQ combo so much I’m adding it as a permanent menu item. The 20 minute cook time is perfect for high volume service too, I was able to crank pies out nonstop without slowing down the line.
I hate eating the same leftover meal two days in a row, so this pulled pork pizza is my new go-to for repurposing leftover pulled pork without it feeling like the same meal. It tastes totally different from the pulled pork sandwiches we had the night before, my family didn’t even realize it was leftovers until I told them. Total game changer for reducing food waste too!