BBQ Pulled Pork Pizza | The Pioneer Woman

One of my favorite things to do when I travel is to take notes about the favorite dishes we eat and attempt to recreate them at home.

This pizza is a copycat version of one we had at Regina Pizzeria in Boston. I think it might be our most favorite pizza ever: BBQ pulled pork, roasted chiles, caramelized onions, and a couple different kinds of cheeses. It’s pizza heaven.

And it’s not hard to make, either! Especially if you have some leftover pulled pork laying around.


The first thing you need to do is to get your caramelized onions started. Diced onions caramelize faster than strips of onion and the faster I can get that pizza made, the better.

I like to cook the onions for a full 20 minutes on the stove to get them nice and dark and sweet. The first photo shows them right when they go in the pan, the second photo is after 10 minutes of cooking, and after 20 minutes of cooking.

Also, you don’t need sugar to make caramelized onions. Just some onions, butter, and salt. That’s it. I’m always amazed at how something as pungent as an onion can transform into “onion candy”.


Meanwhile, put a few seeded jalapenos under your broiler until they’re dark in spots and nicely roasted.

And gather the rest of the ingredients: leftover pulled pork, BBQ sauce, pepper jack cheese, and smoked mozzarella.

I found smoked mozzarella a little hard to find, but after making this pizza with and without it, I can tell you it’s totally worth hunting around for. It makes a big difference and gives the pizza some extra WOW.

Also, have you ever made pulled pork in an Instant Pot? It’s the easiest thing ever. Almost dangerously easy. I’ve got an Easy Instant Pot Pulled Pork recipe on my site if you need one!


Get your pizza dough spread out. I like to make the crust on the thicker side since this pizza is a bit ingredient-heavy and some of the ingredients are wet. You don’t want a soggy crust, trust me.

If you need a homemade pizza crust recipe, Ree has her favorite one here: My Favorite Pizza. And don’t forget to check out Erica’s post with 12 Best Tips for Homemade Pizza!

Tip: You could pre-bake this crust, too, if you wanted it on the crispy side.


For this pizza, we use BBQ sauce instead of red sauce.


Add the pulled pork, diced jalapenos, and caramelized onions.


Now for the cheeeeeeeese. I used half pepper jack and half smoked mozzarella.


One of Erica’s pizza baking tips (which I also do!) is to bake your pizza on parchment on a preheated surface. If you have a pizza stone, this works well.

If not, you could use a large inverted rimmed baking sheet to slide the parchment with the pizza onto another inverted rimmed baking sheet in the oven. And you want that oven hot, too. Like 450-500ºF.

Just make sure your pizza isn’t bigger or wider than your baking sheet. I cut it close with this one.


And, done! Isn’t it beautiful?


If you’re a fan of BBQ pork, this will be the pizza of your dreams. If you’re not a pork eater, you could also use BBQ chicken or BBQ beef.


Finally, if you happen to be avoiding carbs or follow a keto diet, you’d love this BBQ Pulled Pork Spaghetti Squash Bake. I took all of the toppings and made them into a grain-free, lower carb casserole type of thing. (My husband and I have been eating it all week!)

Here’s the link to the printable recipe on Tasty Kitchen: BBQ Pulled Pork Pizza


BBQ Pulled Pork Pizza

Prep Time:
30 Minutes
Cook Time:
20 Minutes
6 Servings
  • 3 Tablespoons Butter
  • 1 Very Large Sweet Onion, Peeled And Diced
  • 1 pinch Salt
  • 3 Jalapenos, Sliced In Half And Seeded
  • 1-1/2 pound To 2 Pounds Pizza Dough
  • 1/3 cup BBQ Sauce
  • 1 cup To 2 Cups Leftover BBQ Pulled Pork
  • 3 ounces, weight Shredded Pepper Jack Cheese
  • 3 ounces, weight Shredded Smoked Mozzarella Cheese
  • 3 Green Onions, Trimmed And Sliced Thinly

Preheat oven to 450ºF. Place an inverted rimmed baking sheet on a middle rack.

Bring a large skillet to medium-high heat and add the butter. When the butter is melted, add the onions to the skillet along with a pinch of salt. Cook, stirring the onions occasionally for 10 minutes. Reduce the heat to medium and continue to cook for 10 more minutes, stirring occasionally until the onions are dark golden brown. Set aside when finished.

Meanwhile, preheat your oven broiler. Put the halved jalapenos on a small baking sheet and broil on an upper rack for 10–15 minutes until the jalapenos are soft and begin to brown on the edges. Set aside and dice them up when they’re cooled off.

Place a large piece of parchment (one that will fit on top of an inverted rimmed baking sheet with a little overhang) on the counter. Spread your dough out on the parchment in an oblong shape or a rectangle, if you like. Make sure the dough won’t be bigger than the back of that baking sheet.

Spread the bbq sauce evenly over the pizza dough, leaving an inch or so around the border. Add the pulled pork, caramelized onions, and diced roasted jalapenos to the dough, distributing them evenly. Sprinkle on the cheese.

Take out a second rimmed baking sheet and turn it upside down. Carefully slide the parchment with the pizza onto the inverted baking sheet. Then transfer it to the really hot inverted baking sheet in your oven. (If you only have one baking sheet, see note below.)

Bake for 15–20 minutes until the crust is puffed up and turning light golden brown underneath and the cheese and toppings are heated through and the cheese is beginning to get brown spots as well.
Remove from the oven and let it sit for 5 minutes or so before slicing and serving. Enjoy!

Note: You’ll get a better cooked crust with a crispier bottom if you cook the pizza on a preheated surface. If you only have one rimmed baking sheet or think my crazy method is too complicated, just slide the parchment into a rimmed baking sheet (not inverted) and put it in the oven.

Natalie Perry


Natalie is a third generation cookbook hoarder and started blogging in 2008 as a way to store and organize her recipes digitally. When she realized people other than her mother and close friends were reading her blog, she tidied up the place and fell in love with sharing recipes and creating drool-worthy photos, which have been featured in many places online and in print. Natalie and her family have gravitated toward a paleo/primal-ish lifestyle over the years, which became the focus of her blog, Perry’s Plate. However, they wouldn’t turn down an invite out for pizza or cookies on their doorstep. When Natalie isn’t in the kitchen she loves taking day trips to Lake Tahoe with her family, quilting, and, if she’s being honest, drinking La Croix and Netflix binging. She lives in Northern Nevada with her chiropractor husband, three little girls, and a squishy little boy who is still trying to figure out which doting female in the house is his mother.

Source By: https://thepioneerwoman.com/food-and-friends/bbq-pulled-pork-pizza/

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