I know that there’s no Grillin’ Fool out there that ever has left over pulled pork. That you follow the instructions from the couple of pulled pork recipes we’ve posted here and nobody leaves a single scrap of pig behind to be used in say chili or maybe on a pulled pork pizza. Your BBQ guests devour every morsel leaving none to freeze for later. Lucky for us in St. Louis, we can cruise to either Pappy’s Smokehouse or Bogart’s and pick up some of the best BBQ in the country. The pulled pork for this pizza came from Bogart’s. If you happen to have a little left over, you only need 4-6 ounces to make this fantastic grilled pizza.
Before we get started, here’s a clip of us doing this recipe on Channel 11:
Pulled Pork Pizza Ingredients:
16 oz fresh pizza dough
1 tbsp flour or corn meal
2 tbsp olive oil, divided
2 tbsp of your favorite rub, divided
1/4 cup BBQ sauce
4 oz roped provel cheese (slices work too)
4-6 oz of pulled pork
Pull the dough out of the fridge and let it come up to room temperature.
Start the grill, in this case my Char-Broil TRU Infrared, for two zone grilling, with a grate temp between 450-500 degrees:
Then spread the flour or corn meal (I used flour in this recipe) on the cutting board and place your palm on the flour to coat your palm and fingers before taking the dough out of the bag or it will stick something serious:
Now remove the dough from the bag and set it in the middle of the flour on the cutting board and roll/knead out into a pizza crust:
Now brush the pizza crust with one tbsp of olive oil and then dust with 1 tsp of the rub:
Now to the grilling on the Char-Broil TRU Infrared that I thought I set for 500 degrees, and since I’d done this so many times before I didn’t use a thermometer to verify, but it was a lot cooler than that. I didn’t find this out till later and required a little tweak. If you get the temp up to the proper level, you won’t have to do that.
I picked up the pizza crust from the corners farthest from me and placed it oil/rub side down right over the hot grates:
Then I brushed the second side with oil and hit it with some more rub:
I closed the lid for what should’ve been about 5 minutes to toast the bottom, rotate 45 degrees and grill another 3-4 minutes, but after 10 minutes, it was bubbling on top, but not browning on the bottom:
I realized that I had the two burners I had on set to their lowest settings and kicked them up about 25% and rotated the crust on the grill:
I also noticed that the oil had completely soaked into the crust and hit it with another light coating of about a tsp of olive oil so it doesn’t burn when I put it back on the grill on the other side.
After another five minutes, during which I checked the bottom pretty frequently, it looked like this so I pulled the grilled pizza crust from the Char-Broil TRU Infrared:
Apply the BBQ Sauce, in this case Blues Hog:
Some of you are wondering what exactly is provel cheese:
Well, it’s a combination of cheddar, Swiss and provolone that is the traditional cheese on St. Louis style pizza (which is a whole other discussion on what exactly is the pizza style here in St. Louis). It’s got a great buttery flavor that complements the sweet and salty of the rub, the sweet of the BBQ sauce and the savory of the pork. If you can’t find provel, feel free to use a combo of provolone and cheddar at about a 2-1 ratio.
Here’s the roped provel:
Put 4 oz of the provel over the BBQ sauce:
Then put 4-6 ounces of pulled pork on the pizza:
Back on the hot side of the grill:
After only five minutes the cheese on the grilled pizza is melting wonderfully:
I rotated the grilled pizza to make sure it grilled evenly and checked the bottom frequently for browning. When it looked like this, about three minutes later, I slid it to the cool side of the Char-Broil Tru Infrared:
For all the other grilled pizzas I’ve done recently, I did them all over high heat. Why the two zone grilling for this one? Well, because the pulled pork was cold. All the other pizzas had toppings I cooked on the grill right before I grilled the pizza or smoked salmon and the prosciutto that only need to be warmed a little considering how thin those ingredients are. I wanted to make sure the pulled pork pizza was good and hot all the way through.
After another 6-8 minutes, I pulled my grilled pulled pork pizza over to the cutting board:
Putting the rub right on the crust, and grilling it this way makes it really crunchy with the flavor very reminiscent of BBQ potato chips. Well, BBQ potato chips topped with savory sweet Blues Hog BBQ sauce, buttery provel cheese and succulent pulled pork from Bogart’s. For a Grillin’ Fool such as myself, that’s about the most perfect grilled pizza I’ll ever have!
If you have any questions about the pulled pork pizza recipe above or have your own pizza recipes, feel free to leave a comment below or shoot me an email.
If you would like other grilled pizza recipes, click here.
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- 16 oz fresh pizza dough
- 1 tbsp flour or corn meal
- 2 tbsp olive oil, divided
- 2 tbsp BBQ rub, divided
- ¼ cup BBQ sauce
- 4 oz roped provel cheese (slices work too)
- 4-6 oz of pulled pork
- Remove the dough ball from the refrigerator and allow to come to room temperature
- While the dough is warming up, start the grill and set it to between 400-500 degrees on one side and no heat on the other
- Spread flour or cornmeal on a cutting board
- Set the dough on the floured cutting board and roll/knead out to the shape of a pizza crust
- Brush the pizza crust with 1 tbsp of olive oil from edge to edge and dust with BBQ rub
- Place the crust on the hot grill, oiled side down
- Oil the other side and add the BBQ rub
- When the dough is bubbling all across its surface, check the underside for browning
- Once browned, remove from the Char-Broil Tru Infrared, place on a clean cutting board, browned side up
- Spread the BBQ sauce like pizza sauce over the surface of the browned crust
- Put a layer of cheese and pulled pork
- Return to the grill and close the lid
- In the same amount of time it took to brown the top of the crust the bottom will brown
- Once the bottom is browned, slide the crust over to the side with no heat and close the lid to heat the pulled pork (approximately 6-8 minutes
- Once the toppings are hot, the pizza is grilled properly and can be removed from the grill to be sliced and served