Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 naan or flatbreads (about 7–8 inches each)
- 2 tbsp olive oil (plus more as needed)
- 3/4 cup BBQ sauce
- 2 cups shredded mozzarella (8 oz)
- 1 cup shredded smoked gouda or sharp cheddar (4 oz)
- 1 1/2 cups warm pulled pork (about 12 oz), optional but popular
- 1/2 medium red onion, thinly sliced (about 1 cup)
- 1/4 cup chopped fresh cilantro
- 1 small jalapeño, thinly sliced (optional)
- 1/4 tsp kosher salt
Do This
- Preheat grill to medium-high (450–500°F); clean and oil grates.
- Brush flatbreads with olive oil. Grill 1–2 minutes until blistered; flip.
- On grilled side, spread 2–3 tbsp BBQ sauce each; add cheeses.
- Top with pulled pork, red onion, and optional jalapeño; season with salt.
- Close lid; grill 3–5 minutes until cheese melts and bottoms crisp.
- Pull off grill; top with cilantro. Rest 2 minutes, slice, serve.
Why You’ll Love This Recipe
- Real grill flavor: blistered edges, a little char, and that crisp-chewy bite you can’t get from the oven.
- Fast and flexible: a weeknight-friendly method with toppings everyone can customize.
- BBQ sauce + melty cheese is always a crowd-pleaser, especially with pulled pork and quick-pickled onion options.
- No pizza stone needed: just a grill, tongs, and a sheet pan for easy assembly.
Grocery List
- Produce: 1/2 medium red onion, fresh cilantro (1 small bunch), 1 jalapeño (optional)
- Dairy: shredded mozzarella (8 oz), shredded smoked gouda or sharp cheddar (4 oz)
- Pantry: 4 naan/flatbreads, BBQ sauce (at least 3/4 cup), olive oil, kosher salt
Full Ingredients
Flatbreads & Base
- 4 naan or flatbreads (about 7–8 inches each; roughly 5–6 oz total)
- 2 tbsp olive oil (for brushing)
- 3/4 cup BBQ sauce (plus up to 2 tbsp more for drizzling, optional)
- 1/4 tsp kosher salt
Cheese
- 2 cups shredded low-moisture mozzarella (8 oz)
- 1 cup shredded smoked gouda or sharp cheddar (4 oz)
Crowd-Pleasing Toppings (choose your favorites)
- 1 1/2 cups pulled pork, warmed (about 12 oz)
- 1/2 medium red onion, very thinly sliced (about 1 cup)
- 1 small jalapeño, thinly sliced (optional)
- 1/4 cup chopped fresh cilantro (added after grilling)
Optional Serving Add-Ons
- Extra BBQ sauce for drizzling (up to 2 tbsp)
Step-by-Step Instructions
Step 1: Preheat the grill and set up your workspace
Preheat a gas grill to medium-high heat (450–500°F). If using charcoal, build a two-zone fire and aim for the same temperature on the hot side. Clean the grill grates, then lightly oil them (use a folded paper towel dipped in oil and held with tongs). This helps prevent sticking and promotes even browning.
Set up a simple assembly station near the grill: place flatbreads on a sheet pan, and have BBQ sauce, cheeses, and toppings ready. Flatbread pizzas cook quickly, so having everything within reach prevents over-charring.
Step 2: Warm the pulled pork (if using)
If you’re using pulled pork, warm 12 oz in a skillet over medium heat for 3–5 minutes with 1–2 tbsp BBQ sauce or a splash of water, just until hot. Warm pork heats through on the grill without drying out the flatbread while you wait for the cheese to melt.
Step 3: Brush and grill the flatbreads for blistered edges
Brush one side of each flatbread with olive oil (use about 2 tbsp total). Place the flatbreads oiled-side down directly on the grill over direct heat. Grill for 1–2 minutes, watching closely, until the underside shows light char marks and the edges blister.
Use tongs to flip each flatbread so the grilled side is facing up. Reduce the heat slightly if you notice aggressive charring (you want color, not burnt crust).
Step 4: Sauce and cheese while the flatbread is on the grill
Working quickly, spread 2–3 tbsp BBQ sauce on each flatbread (on the already-grilled side). Add cheese right away: sprinkle each flatbread with about 1/2 cup mozzarella plus 1/4 cup gouda or cheddar. Season the tops with a pinch of the 1/4 tsp kosher salt (especially helpful if your BBQ sauce is on the sweeter side).
If you prefer a less-saucy pizza, keep the sauce thin and stop just short of the edges to reduce dripping and flare-ups.
Step 5: Add toppings and melt everything with the lid closed
Top each pizza with pulled pork (if using), distributing about 1/3–1/2 cup per flatbread. Add thinly sliced red onion and optional jalapeño. Close the grill lid and cook for 3–5 minutes, or until the cheese is fully melted and the bottom is crisp but still chewy.
Check at the 3-minute mark. If the bottoms are browning too fast before the cheese melts, slide the flatbreads to a cooler zone or turn the burners down to medium (around 400–425°F) and continue with the lid closed.
Step 6: Finish with cilantro, rest briefly, then slice
Transfer pizzas to a cutting board. Immediately sprinkle with 1/4 cup chopped cilantro and drizzle with up to 2 tbsp extra BBQ sauce if you like.
Let the pizzas rest for 2 minutes so the cheese sets slightly, then slice into wedges. Serve warm.
Pro Tips
- Choose the right flatbread: Naan or thicker flatbreads are easiest on the grill. Very thin flatbreads can over-crisp quickly.
- Grill one side first: Pre-grilling gives you that blistered edge and creates a sturdier base so the sauce doesn’t soak in.
- Keep toppings light: Overloading can make the center steamy and soft before the bottom crisps.
- Prevent sticking: Clean grates + a light oiling is the difference between smooth flipping and torn crust.
- Control flare-ups: If sauce drips and flames jump, move pizzas to indirect heat and close the lid to finish melting the cheese.
Variations
- BBQ chicken flatbread: Swap pulled pork for 1 1/2 cups cooked shredded chicken tossed with 2 tbsp BBQ sauce.
- Veggie BBQ flatbread: Skip the meat and add 1 cup thin-sliced bell peppers and/or 1 cup sliced mushrooms (pre-sautéed 5 minutes) plus extra red onion.
- Spicy-sweet: Add 1/2 tsp crushed red pepper over the cheese and finish with extra jalapeño.
Storage & Make-Ahead
These are best right off the grill, but leftovers keep well. Cool completely, then refrigerate slices in an airtight container for up to 3 days. Reheat in a 400°F oven for 6–8 minutes (or in a skillet over medium heat with a lid for 4–6 minutes) until hot and re-crisped.
Make-ahead tip: slice the onion, shred the cheese, chop the cilantro, and warm the pulled pork up to 1 day ahead. Store each component separately, then grill and assemble right before serving for the best crust texture.
Nutrition (per serving)
Approximate, per serving (1 flatbread pizza): 560 calories, 27 g protein, 28 g fat, 52 g carbohydrates, 3 g fiber, 12 g sugar, 1180 mg sodium. Values vary by flatbread size, BBQ sauce brand, and topping amounts.
