BBQ Pulled Pork Pizza
Here’s a little revelation…
When I started making my own pizza dough, I went “nuts” 🤪 with it. Almost every week, pizza was on the menu. Of course, if you know me by now, I couldn’t have the same one all the time. My motto was “let’s make a different one every time” – lol! Definitely a bonus for me as I’m always eager to create something new.
One thing I like when making 👩🍳 my own pizza is to use ingredients that I really enjoy and mix n’ match whatever I find in my refrigerator. This BBQ Pulled Pork Pizza was no exception especially after making my Texas BBQ Slow Cooker Pulled Pork which left me with tons of flavorful meat, yum!
This pie 🍕 is in my top 5 favorites for a few reasons. Besides its outstanding delicious spicy taste from the chipotle purée, with the added ingredients, this BBQ Pulled Pork Pizza gives a uniqueness that you won’t find at most pizzerias. Also it’s a versatile way to use up the leftovers from the pulled pork you cooked a couple of days ago.
I use my Easy-Cheesy Herb Pizza Dough for this recipe but others can be used instead such as Ancient Multi-Grain, Rustic Italian, Foolproof Cauliflower Pizza Dough, Green Onion Pizza Dough, and Mushroom Lovers 🍄.
This pie has a different taste from your regular pizza. If you are a BBQ lover then this recipe is certainly for you. You can bet that every time I cook pork shoulder 🐖, more than likely, a few days later I’ll be making this BBQ Pulled Pork Pizza! I’m positive that you’ll end up doing the same after you try this recipe… it’s so yummy!
Bon Appétit!🍽
Check out these other scrumptious pizza recipes…😀
– Pepperoni Pizza
– Hawaiian Ham Bacon Pizza
– Seafood Pizza
– Quattro Formaggi Pizza • Four Cheese Pizza
– Greek Pizza
– Mediterranean Artichoke Chicken Pizza
– Meat Lovers Pizza
– Caribbean Jerk Chicken Pizza
– Sombrero Pizza
And for even more pizza & pasta recipes 🍕🍝, click on this link… Recipe Category • Pizza & Pasta
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BBQ Pulled Pork Pizza
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Ingredients
- cornmeal, for dusting the pizza pans
- 2 - 12 inch pizza doughs see Recipe
- 1 can (7.5 oz./213 ml) pizza sauce Footnote
- 2 tbsp. chipotle purée tips & tricks
- 6 tbsp. your favorite BBQ sauce, or more to taste
- 2 cups pulled pork, cooked see Recipe
- 1/2 large poblano pepper, seeded and thinly sliced
- 1/2 medium white onion, sliced (Lyonnaise cut) tips & tricks
- 1 1/2 cups Monterey Jack with Jalapeño cheese, grated
- 1 1/2 cups sharp Cheddar cheese, grated
- 1 tbsp. chopped cilantro, for garnish tips & tricks
Directions
- Preheat oven to 500ºF.
- Dust two 12-inch pizza pans with cornmeal before placing the pizza dough.
- In a small bowl, combine pizza sauce with chipotle purée. Spread the sauce mixture evenly on the two pizza doughs, leaving about 1-inch from the edges.
- Add BBQ sauce and spread evenly as well.
- Place 1 cup pulled pork on each pizza dough, dispersing evenly. Add slices of poblano and sliced onions. Divide the cheeses onto two pies and spread out evenly.
- Transfer to the preheated oven and bake for 13 to 15 minutes or until the crusts are golden and the cheeses are melted.
- Remove from the heat and let it sit 10 minutes before serving. Sprinkle some chopped cilantro.
Notes
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