BBQ Pulled Pork Pizza
Straight from the Ozark Mountains, this pizza features slow-smoked pulled pork, tangy-sweet Arkansas-style BBQ sauce, and a mountain of melted cheese topped with crispy fried onions. Pure Southern comfort on a crust.
Equipment Needed
Instructions
Make the dough: Dissolve yeast and sugar in warm water. Let stand 5-10 minutes until foamy. Combine flour and salt, add yeast mixture and olive oil. Knead 8-10 minutes until smooth and elastic. Cover and let rise 1 hour.
Make the Ozark BBQ sauce: Combine all sauce ingredients in a saucepan. Simmer over medium-low heat for 15-20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.
Prepare the pork: Toss pulled pork with about 1/2 cup of the BBQ sauce to coat. Warm in a skillet if using cold leftover pork.
Preheat oven: Place pizza stone on the lowest rack and preheat to 500°F (260°C) for at least 30 minutes.
Shape the pizza: Punch down dough and stretch or roll into a 14-inch round. Transfer to a cornmeal-dusted pizza peel.
Assemble: Spread a thin layer of BBQ sauce over the dough. Top with mozzarella and smoked Gouda, then distribute the sauced pulled pork evenly across the pizza.
Bake: Slide pizza onto the hot stone and bake 10-12 minutes until crust is golden and cheese is bubbly with some charred spots.
Finish: Remove from oven and immediately drizzle with additional BBQ sauce. Top with crispy fried onions, sliced green onions, and pickled jalapenos if using.
Serve: Let rest 2-3 minutes before slicing. The crispy onions add essential texture contrast, so don't skip them!
💡 Pro Tips & Variations
- Leftover magic: This pizza is perfect for using leftover smoked or slow-cooker pulled pork from a previous BBQ.
- Smoke it up: Add liquid smoke to store-bought pulled pork to enhance the smoky flavor.
- Cornbread crust: For extra Arkansas flavor, add 1/4 cup cornmeal to the pizza dough recipe.
- Coleslaw topping: Top the finished pizza with a handful of vinegar-based coleslaw for a classic BBQ sandwich experience.
- Go spicy: Add cayenne to the BBQ sauce or top with hot sauce for those who like heat.
- Brush the crust: Brush the exposed crust with garlic butter before baking for extra richness.