Pulled Pork Pizza - 080

I know that there’s no Grillin’ Fool out there that ever has left over pulled pork. That you follow the instructions from the pulled pork recipes we’ve posted here and nobody leaves a single scrap of porcine perfection behind to be used in say chili or maybe on a pulled pork pizza. Your guests devour every morsel leaving none to freeze for later. Lucky for us in St. Louis, we can cruise to either SugarFire Smokehouse and pick up some of the best BBQ in the country. If you happen to have a little left over, you only need 4-6 ounces to make this fantastic pulled pork pizza.

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
Pulled Pork Pizza - 005
The Ingredients

Pull the dough out of the fridge and let it come up to room temperature.

Start the grill, 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:

Pulled Pork Pizza - 009
Put your hand in the flour to coat your fingers and palm
Pulled Pork Pizza - 011
Coated with Flour

Now remove the fresh 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:

Pulled Pork Pizza - 012
Remove the Dough
Pulled Pork Pizza - 014
On the Cutting Board
Pulled Pork Pizza - 015
Rollin’, Rollin’, Rollin’!
Pulled Pork Pizza - 018
Pizza Crust

Now brush the pizza crust with one tbsp of olive oil and then dust with 1 tsp of the rub:

Pulled Pork Pizza - 020
Oil
Pulled Pork Pizza - 025
Rubbed

Now to the grill that should be north 400F, in this case a gas grill but a charcoal grill would work. I picked up the pizza crust from the corners farthest from me and placed it oil/rub side down right over the hot grates:

Pulled Pork Pizza - 026
On the Grill

Then I brushed the second side with oil and hit it with some more rub:

Pulled Pork Pizza - 031
Oiling again
Pulled Pork Pizza - 035
Rub Redux

Keep a close eye on the crust. Don’t go grab a beverage or relieve yourself of the last couple of beverages or this crust will burn quickly. When it starts to bubble on the top it should start browning.

Pulled Pork Pizza - 038
Bubbling

Once the crust starts browning a little, I rotated the crust 45 degrees:

Pulled Pork Pizza - 045
Rotated

After the pizza crust browns all the way across, remove it from the grill and place it browned side up on the cutting board:

Pulled Pork Pizza - 050
Ready for sauce, cheese and pulled pork

Apply the BBQ Sauce, in this case Blues Hog BBQ sauce (one of my faves):

Pulled Pork Pizza - 052
Mmmm, BBQ Sauce!
Pulled Pork Pizza - 061
SAUCY!

Some of you are wondering what exactly is Provel cheese:

Pulled Pork Pizza - 062
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:

Pulled Pork Pizza - 063
Roped Provel

Put 4 oz of the Provel over the Blues Hog:

Pulled Pork Pizza - 064
Cover the pizza with the provel

Then put 4-6 ounces of pulled pork on what will soon be a pulled pork pizza:

Pulled Pork Pizza - 067
Sauced, Cheesed and Porked!

Back on the hot side of the grill:

Pulled Pork Pizza - 072
Back on the Heat

After only five minutes the cheese on the grilled pizza is melting wonderfully:

Pulled Pork Pizza - 085
Gooey Cheese

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 grill:

Pulled Pork Pizza - 089
Yes, I cross hatched my pizza crust!
Pulled Pork Pizza - 099
Off to the other side of the grill to continue to grill, but not burn the crust

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 the pizza over to the cutting board:

Pulled Pork Pizza - 124
Ready to Slice

Toasting the crust on both sides really makes it crunchy, and the BBQ rub make it 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 SugarFire. For a Grillin’ Fool such as myself, that’s about the most perfect grilled pizza I’ve 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.

Also, you can follow us on our GrillinFools Facebook page and Instagram.

Print Recipe
5 from 1 vote

Pulled Pork Pizza

The crust tastes like a BBQ potato chip and is topped with savory pork and gooey cheese. Nuff said.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Pizza
Cuisine: BBQ
Servings: 4 -6

Ingredients

  • 16 oz fresh pizza dough
  • 1 tbsp all-purpose flour or corn meal
  • 2 tbsp olive oil divided
  • 2 tbsp your favorite BBQ rub divided
  • ¼ cup your favorite BBQ sauce
  • 4 oz roped provel cheese (slices work too)
  • 4 to 6 oz pulled pork

Instructions

  • 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

 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

Latest posts by Scott Thomas (see all)

one comment

5 stars
I can hardly wait to grill your Pulled Pork Pizza. Doing a butt on Thursday. Will probably do the pizza on Saturday. What rub do you recommend? I make an All-Purpose BBQ rub with 14-16 ingredients…

Reply

Leave a Reply

Your email address will not be published.

Recipe Rating