Pulled Pork Pizza

We take a fresh pizza dough, use BBQ sauce in lieu of tomato sauce, and top the pizza with leftover pulled pork and provel cheese. Did I mention we grill this pizza without any pizza stone. And I promise you that the crust will be far better than any pizza made on a stone as there is a pizza hack in this recipe for pulled pork pizza that will change the way you grill pizzas forever.

Leftover Pulled Pork?

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.

We just did another BBQ pizza with pulled pork (and smoked sausage and pickles – yes pickles) in an outdoor pizza oven. It’s going to take someone a little daring to give that pizza a try. 

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, for two-zone or indirect grilling, with a grate temp between 450F-500F 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 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:

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

Grilled Pizza WITHOUT a Pizza Stone

Remember the pizza stone craze? Everyone bought one. We still have one. I’m not a fan. Pizza is WAY better without one. The key is browning the crust on BOTH sides. Brown the crust on one side and then take it off the grill and flip it over. Place the sauce, cheese and toppings on the side that was browned and then transfer it back to the grill to brown the bottom. It will take a little longer to brown the bottom because of all the ingredients on top. Once those are melted and gooey, the bottom will be browned. Do this just one time and you will chuck that pizza stone in the trash. 

How to Grill Pizza

Now to the grill that should be north 400F, in this case a gas grill but a charcoal grill would work.

Place the crust oil side down right over the hot grates:

Then, brush the other side with oil and hit it with some more rub:

Indeed, 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.

When the pizza crust starts to bubble on the top it should start browning:

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

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

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

Some of you are wondering what exactly is Provel cheese:

What 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. Indeed, 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:

Then, put 4 oz of the Provel over the Blues Hog:

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

Back on the hot side of the grill:

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

Rotate the grilled pizza to make sure it grills evenly and check the bottom frequently for browning. Thus, when it looks like this, about three minutes later, slide it to the cool side of the grill:

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. Hence, I wanted to make sure the pulled pork pizza was good and hot all the way through.

Finally, after another 6-8 minutes, pull the pizza over to the cutting board, slice and serve:

Pulled Pork Pizza Summary

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 or comments, feel free to leave them below or send me an email.

And if you could leave us a great review that would be most appreciated!

Additionally, you can follow us on our GrillinFools Facebook page, Instagram, and YouTube feeds

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 minutes mins

Cook Time20 minutes mins

Total Time25 minutes 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

• Bio
• Facebook
• Latest Posts

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)

• Crispy Grilled Pork Belly Sandwich - November 30, 2023
• Recipe for Mississippi Pot Roast in Crock Pot - November 27, 2023
• Honey Grilled Pork Belly Sliders - November 21, 2023

Related Posts

Grilled Pear and Prosciutto Pizza

Pulled Pork: Back to the Basics

Whole Hog Part III

Sriracha Pulled Pork