Smoky Pulled Pork BBQ Pizza

Name: Smoky Pulled Pork BBQ Pizza
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 4 servings, one 14-inch pizza
Cuisine: International
Ingredients: 1 pound pizza dough, homemade or store-bought; 1 tablespoon fine cornmeal or all-purpose flour, for dusting the parchment; 1 tablespoon olive oil, for handling the dough; 1/2 cup smoky barbecue sauce, divided; 1 1/2 cups cooked pulled pork, lightly packed and roughly chopped if pieces are large; 1 1/2 cups shredded low-moisture mozzarella cheese, about 6 ounces; 1/3 cup thinly sliced red onion, from about 1/2 small red onion; 1/4 cup pickled jalapeño slices, drained well; 1 teaspoon olive oil, for brushing the crust; 2 tablespoons of the 1/2 cup barbecue sauce listed above; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/8 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh cilantro or parsley; 1 to 2 tablespoons additional barbecue sauce, warmed slightly for drizzling; 1/8 teaspoon crushed red pepper flakes, for extra heat

Imperial June 3, 2026June 3, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, one 14-inch pizza
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 2 minutes, including dough resting and oven preheating

Quick Ingredients

1 pound pizza dough, homemade or store-bought, at room temperature for 30 minutes
1 tablespoon olive oil, plus 1 teaspoon for brushing the crust
1 tablespoon fine cornmeal or all-purpose flour, for dusting
1/2 cup smoky barbecue sauce
1 1/2 cups cooked pulled pork, lightly packed
1 1/2 cups shredded low-moisture mozzarella cheese
1/3 cup thinly sliced red onion
1/4 cup pickled jalapeño slices, drained
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
2 tablespoons chopped fresh cilantro or parsley, optional

Do This

1. Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F for 30 minutes.
2. Toss the pulled pork with 2 tablespoons barbecue sauce, smoked paprika, and garlic powder.
3. Stretch the dough into a 14-inch round on a cornmeal-dusted sheet of parchment paper.
4. Spread 6 tablespoons barbecue sauce over the dough, leaving a 1-inch border.
5. Add mozzarella, pulled pork, red onion, and pickled jalapeños.
6. Brush the crust with 1 teaspoon olive oil and bake for 10 to 12 minutes, until the crust is browned and the cheese is melted.
7. Rest for 3 minutes, garnish if desired, slice, and serve warm.

Why You’ll Love This Recipe

Big barbecue flavor: Smoky sauce, tender pulled pork, and melty mozzarella make this pizza taste like backyard barbecue night and pizza night in one.
Weeknight-friendly: It works beautifully with leftover pulled pork or store-bought fully cooked pulled pork.
Balanced toppings: Red onion adds sweetness and bite, while pickled jalapeños cut through the richness with tangy heat.
Crisp crust at home: A very hot oven and a preheated stone or baking sheet help create a sturdy, golden crust without special equipment.

Grocery List

Produce: 1 small red onion, fresh cilantro or parsley if using
Dairy: Low-moisture mozzarella cheese
Meat: Cooked pulled pork
Pantry: Pizza dough, smoky barbecue sauce, pickled jalapeños, olive oil, fine cornmeal or all-purpose flour, smoked paprika, garlic powder, black pepper, crushed red pepper flakes if desired

Full Ingredients

For the Pizza

1 pound pizza dough, homemade or store-bought
1 tablespoon fine cornmeal or all-purpose flour, for dusting the parchment
1 tablespoon olive oil, for handling the dough
1/2 cup smoky barbecue sauce, divided
1 1/2 cups cooked pulled pork, lightly packed and roughly chopped if pieces are large
1 1/2 cups shredded low-moisture mozzarella cheese, about 6 ounces
1/3 cup thinly sliced red onion, from about 1/2 small red onion
1/4 cup pickled jalapeño slices, drained well
1 teaspoon olive oil, for brushing the crust

For Seasoning the Pulled Pork

2 tablespoons of the 1/2 cup barbecue sauce listed above
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper

Optional Finishes

2 tablespoons chopped fresh cilantro or parsley
1 to 2 tablespoons additional barbecue sauce, warmed slightly for drizzling
1/8 teaspoon crushed red pepper flakes, for extra heat

Step-by-Step Instructions

Step 1: Bring the dough to room temperature

Remove the pizza dough from the refrigerator 30 minutes before shaping. Keep it covered on the counter so it relaxes without drying out. Room-temperature dough stretches more easily and is less likely to spring back or tear.

Step 2: Preheat the oven and baking surface

Place a pizza stone, baking steel, or inverted rimmed baking sheet on the center rack of the oven. Preheat the oven to 500°F for at least 30 minutes. A very hot surface helps the bottom crust brown quickly before the toppings overcook.

Step 3: Season the pulled pork

In a medium bowl, combine the pulled pork, 2 tablespoons barbecue sauce, smoked paprika, garlic powder, and black pepper. Toss until the pork is lightly coated and evenly seasoned. If the pork is cold from the refrigerator, microwave it for 30 to 45 seconds or warm it gently in a skillet for 2 to 3 minutes, just until it is no longer chilled. This helps it heat through on the pizza without drying out.

Step 4: Shape the pizza dough

Place a sheet of parchment paper on a pizza peel, large cutting board, or the back of a baking sheet. Sprinkle the parchment with 1 tablespoon cornmeal or flour. Rub your hands with 1 tablespoon olive oil, then gently stretch the dough into a 14-inch round or an oval of similar size. Leave the outer 1 inch slightly thicker to form a puffy crust. If the dough resists stretching, let it rest for 5 minutes, then continue shaping.

Step 5: Add the barbecue sauce and cheese

Spread the remaining 6 tablespoons barbecue sauce over the shaped dough, leaving a 1-inch border around the edge. Sprinkle 1 cup of the mozzarella evenly over the sauce. Holding back a little cheese for the top gives the pizza a more even melt and helps anchor the pork.

Step 6: Add the pulled pork, onion, jalapeños, and remaining cheese

Scatter the seasoned pulled pork over the cheese in small, even clumps. Add the thinly sliced red onion and drained pickled jalapeño slices. Sprinkle the remaining 1/2 cup mozzarella over the top. Brush the exposed crust with 1 teaspoon olive oil for better browning.

Step 7: Bake until browned and bubbling

Carefully slide the pizza, still on the parchment, onto the preheated stone, steel, or inverted baking sheet. Bake at 500°F for 10 to 12 minutes, rotating once halfway through if your oven has hot spots. The pizza is ready when the crust is golden with darker toasted spots, the cheese is fully melted, and the barbecue sauce is bubbling around the pork.

Step 8: Rest, finish, and slice

Transfer the pizza to a cutting board and let it rest for 3 minutes. This short rest helps the cheese settle so the slices hold together better. Add chopped cilantro or parsley, a light drizzle of warm barbecue sauce, or crushed red pepper flakes if desired. Slice into 8 pieces and serve warm.

Pro Tips

Drain the jalapeños well: Pat them dry with a paper towel if they are very wet. Too much brine can make the pizza soggy.
Use low-moisture mozzarella: Fresh mozzarella releases more liquid and can weigh down the crust. Shredded low-moisture mozzarella melts well and keeps the pizza sturdy.
Do not overload the sauce: Barbecue sauce is thicker and sweeter than tomato sauce. A thin, even layer gives plenty of flavor without making the pizza heavy.
Keep the pork in bite-size pieces: Large strands can pull toppings off when you take a bite. Roughly chop long pieces before adding them.
For extra smoky flavor: Use a hickory- or mesquite-style barbecue sauce and keep the smoked paprika in the pork mixture.

Variations

Cheddar BBQ pulled pork pizza: Replace 1/2 cup of the mozzarella with sharp cheddar for a stronger, tangier cheese flavor.
Pineapple BBQ pork pizza: Add 1/3 cup well-drained pineapple tidbits with the pork for a sweet, smoky, spicy combination.
Extra spicy version: Use spicy barbecue sauce, increase the pickled jalapeños to 1/3 cup, and finish with crushed red pepper flakes.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F oven for 8 to 10 minutes, or warm in a covered skillet over medium-low heat for 5 to 7 minutes, until the crust crisps and the cheese melts again. Avoid microwaving if possible, since it softens the crust.

To prep ahead, slice the red onion, drain the jalapeños, shred the cheese, and season the pulled pork up to 24 hours in advance. Keep everything refrigerated in separate containers. Let the dough sit at room temperature for 30 minutes before shaping, and assemble the pizza right before baking for the best texture.

Nutrition (per serving)