Homemade BBQ pulled pork and caramelized onions will be your new favorite pizza toppings after you taste a bite of this recipe.
Jump to RecipeAs we promised, here’s our follow-up to last week’s Buffalo Chicken Pizza post: BBQ Pulled Pork Pizza!
This is another delicious specialty pizza that will make for a super fun date night in. Inspired by the classic barbecue chicken pizza, we crafted our recipe with leftover Slow-Cooker Pulled Pork, LOTS of Sweet Baby Ray’s, caramelized onions, and diced jalapeno. With a bbq sauce base and a blend of mozzarella and cheddar cheeses, this pizza almost tastes like an open-faced pulled pork sandwich. And honestly, we couldn’t ask for anything better from a bbq pizza!
We will warn you that this pizza is hefty. If you stretch the dough too thin, the crust won’t be able to support all the toppings, so you’ll want to be mindful of this. And if you load it up with pork like we did, one or two slices will be plenty to leave you feeling full!
A few recommendations:
- For the base of this pizza, all you need is a super thin coating of bbq sauce. A little goes a long way here – and you’ll be adding more later!
- If you don’t have pulled pork on hand, try tossing some grilled chicken in bbq sauce instead for the topping! Or plan ahead and try making our Slow-Cooker Pulled Pork the night before.
- For a tasty beer-inspired take on caramelized onions, check out the directions in our Pub Burger recipe.
- If you’re not a big fan of spice, omit the jalapenos and instead opt for a garnish like sliced scallions.
Try it for yourself and let us know what you think in the comments!
BBQ Pulled Pork Pizza
Equipment
Ingredients
The Base
- 1 lb pizza dough*
- ¼ cup flour for dusting
- ½ cup Sweet Baby Ray's Barbecue Sauce
- 1½ cups shredded mozzarella cheese
- ½ cup shredded mild cheddar cheese
The Toppings
- ⅓ lb pulled pork*
- ½ cup caramelized onions*
- ¼ cup Sweet Baby Ray's Barbecue Sauce plus extra for drizzling
- 1 jalapeno diced
The Crust
- 1 tbsp butter melted
- Garlic powder
- Onion powder
- Sea salt
Instructions
- Begin by preparing the toppings. In a medium skillet over medium heat, combine pulled pork, caramelized onions, and 1/4 cup barbecue sauce. Stir to combine and cook until warmed through, about 4-5 minutes. Set aside.
- In a medium bowl, stir together mozzarella and cheddar cheeses until combined and set aside. Gather diced jalapeno and set aside.
- Preheat oven to 400 degrees.
- Scoop some flour into a bowl and set it next to your working area. Lightly dust a large baking sheet with flour, spreading it around evenly. Then dust your palms with flour and stretch the dough, using both hands, until it is roughly the size of your pan. Use additional flour as necessary to prevent the dough from sticking to your hands.*
- Lay your stretched dough in the pan and lightly flour the bottom surface, reaching a hand gently underneath it, to prevent the dough from sticking to the pan.
- Spoon up to a 1/2 cup of barbecue sauce onto the dough a little at a time, spreading it around with the back of a spoon. Continue until the dough is covered with a thin layer of sauce, leaving about a 1-inch border for the crust.
- Next, sprinkle handfuls of the cheese blend onto the pizza. We recommend starting from the edges and working in towards the center, using a lighter hand, and then adding more cheese where needed to fill in the gaps.
- Top the pizza with the pork and onion mixture and diced jalapenos, then drizzle with additional barbecue sauce.
- Finally, season the crust. Lightly brush the crust with melted butter, then sprinkle with garlic powder, onion powder, and sea salt.
- Bake for approximately 18 minutes, or until crust is golden and cheese is bubbly and lightly browned. Let cool for at least 2 minutes before slicing.
- Gently loosen pizza from the pan with a metal spatula, then slice, serve, and enjoy!
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
Looking for kitchen inspiration? Head over to our shop to see what we cook with every day, plus recommendations for foodie gifts and eco-friendly products.