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Bold flavor meets effortless dinner. This BBQ pulled pork pizza combines smoky pulled pork with tangy sauce and melty cheese — perfect for busy weeknights or weekend cookouts.
This BBQ pulled pork pizza takes leftover pulled pork and turns it into a bold, BBQ-flavored dinner pizza that’s crispy on the bottom, melty on top, and perfect for quick weeknights or game day.
You can keep it simple with store-bought ingredients or link up your homemade favorites. Either way, this pizza is easy, customizable, and always a hit.
Why You’ll Love This Recipe
- A great way to use leftover pulled pork
- Easy to customize with homemade or store-bought ingredients
- Kid-friendly and filling
- Perfect for weeknight dinners or weekend pizza night
Ingredients You’ll Need
This recipe uses simple ingredients and works well with shortcuts if you’re short on time.
You’ll need:
- Pizza crust (I recommend our homemade pizza dough, but store-bought works too!)
- Shredded pulled pork
- Pizza sauce (homemade or store bought)
- Barbecue sauce
- Mozzarella or Italian blend cheese
- Red Onion sliced
- Southwest ranch dressing (Don’t skip this, it’s so good!)
- Optional macaroni and cheese
Tip: Boxed macaroni and cheese works just as well as homemade for this pizza.
Equipment You’ll Need
This BBQ pulled pork pizza is easy to assemble with simple kitchen tools you likely already have. A pizza stone helps create a crisp crust, but a standard baking sheet works just fine.
- Pizza stone or baking sheet – This HANS GRILL pizza stone helps retain heat and create a crisp bottom crust, but a standard baking sheet works just as well if that’s what you have.
- Large mixing bowl – For tossing the pulled pork with barbecue sauce before topping the pizza.
- Measuring cups and spoons – Helps keep sauce and toppings balanced so the crust doesn’t become soggy.
- Sharp knife and cutting board – For slicing onions, herbs, or other optional toppings.
- Pizza peel or inverted baking sheet – Useful for transferring the pizza into and out of the oven, especially when working with softer dough.
- Pizza cutter – Makes slicing and serving the pizza quick and clean once baked.
How to Make BBQ Pulled Pork Pizza
This method ensures a crisp crust and balanced BBQ flavor without weighing down the dough.
A great BBQ pulled pork pizza starts with a relaxed, room-temperature crust. Letting the dough warm slightly before shaping makes it easier to stretch and helps prevent tearing or shrinking during baking.
This pizza uses both pizza sauce and barbecue sauce, but restraint matters. Spreading the sauces in thin, even layers adds flavor without weighing the crust down or making it soggy.
Pulled pork should be tender and evenly coated. If using leftovers, tossing the pork with a little extra barbecue sauce helps keep it juicy as the pizza bakes. Spread it evenly so every slice gets flavor without overloading the dough.
Cheese helps bind everything together, while optional toppings like red onion or jalapeños add contrast. Use them lightly so they enhance the pizza rather than overpower it.
A fully preheated oven is key for a crisp crust. Baking on a hot pizza stone or baking sheet allows the dough to cook quickly, giving you a golden bottom and melted, bubbly cheese. Let the pizza rest briefly before slicing for cleaner cuts.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
BBQ Pulled Pork Pizza
This BBQ pulled pork pizza is an easy, flavor-packed dinner made with tender pulled pork, melty cheese, and a drizzle of barbecue sauce and Southwest ranch. Use homemade or store-bought shortcuts to make it work for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 14-18
- Total Time: 24-28
- Yield: 1 12″ pizza
- Category: Dinner Recipes, Pizza
- Cuisine: American
Ingredients
- 1 prepared pizza crust (I recommend our homemade pizza dough or store-bought)
- 2 cups shredded pulled pork
- 3 tablespoons barbecue sauce (for mixing with pork)
- ¼ cup pizza sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese or Italian blend cheese
- 3 tablespoons barbecue sauce (for drizzling on top)
- 3 tablespoons Southwest ranch dressing
- ½ cup prepared macaroni and cheese (optional)
- Optional Toppings
- Fresh mozzarella balls, cut into pieces and dotted over the pizza
- Red onion, jalapeños, banana peppers, or chopped cilantro
Instructions
- Preheat oven according to your crust instructions.
- 425°F for pre-baked or partially baked crusts
- Follow your homemade pizza dough recipe bake times if using fresh dough
- In a bowl, mix shredded pulled pork with 3 tablespoons barbecue sauce until well coated. Add more sauce if desired.
- Place pizza crust on a baking sheet or pizza pan.
- Spread the BBQ pulled pork evenly over the crust.
- If using, add spoonfuls of prepared macaroni and cheese across the pizza.
- Sprinkle shredded cheese evenly over the pork and Mac mixture.
- Drizzle remaining 3 tablespoons barbecue sauce and3 tablespoons Southwest ranch over the top.
- Bake:
– Pre-baked or par-baked crust: Bake at 425°F for 10–12 minutes, or until cheese is melted and bubbly.
-Fresh dough: Bake at 425°F for 14-18 minutes, until crust is golden and cooked through. - Remove from oven, slice, and serve warm.
Notes
- For extra cheesiness, add 4–6 fresh mozzarella cheese balls, cut into pieces and dotted across the pizza before baking.
- Homemade or boxed macaroni and cheese both work great for this recipe.
- This pizza is easy to customize — add red onion, jalapeños, banana peppers, or a sprinkle of cilantro if desired.
Tips & Variations
- Use room-temperature dough: Dough that has warmed slightly is easier to stretch and bakes more evenly, helping prevent tearing or shrinkage.
- Go light on the sauces: Both pizza sauce and barbecue sauce should be applied in thin layers. Too much sauce can overpower the toppings and lead to a soggy crust.
- Moisten the pulled pork: If using leftover pulled pork, toss it with a small amount of barbecue sauce before topping the pizza to keep it juicy during baking.
- Don’t overload the pizza: Even distribution of toppings allows the crust to cook through and keeps the pizza balanced.
- Bake on a fully preheated surface: Whether using a pizza stone or baking sheet, preheating helps achieve a crisp bottom crust.
- For extra cheesiness: add 4–6 fresh mozzarella cheese balls, cut into pieces and dotted across the pizza before baking.
- Add feta cheese, banana peppers, or jalapeños for extra flavor.
- If your dough resists stretching: try our homemade pizza crusts instead.
- Finish with chopped cilantro or more southwest ranch after baking if desired
Storage & Reheating
Store:
Allow leftover pizza to cool completely, then store slices in an airtight container in the refrigerator for up to 3 days.
Reheat:
For best texture, reheat pizza in a 375°F oven for 8–10 minutes until warmed through and the crust regains some crispness. Individual slices can also be reheated in a skillet over low heat with a lid until the cheese melts.
Frequently Asked Questions
Can I use leftover pulled pork for this pizza?
Yes. This recipe is ideal for leftover pulled pork. If the meat seems dry, mix it with a little extra barbecue sauce before using.
Do I need both pizza sauce and barbecue sauce?
No. Using both adds depth of flavor, but you can use barbecue sauce alone if preferred. Apply it lightly to avoid overpowering the crust.
Can I use store-bought pizza dough?
Absolutely. Store-bought dough works well for this recipe. Let it rest at room temperature before shaping for easier stretching.
What’s the best way to get a crispy crust at home?
Bake the pizza in a fully preheated oven on a hot pizza stone or baking sheet. High heat and good surface contact help the crust crisp properly.
Can I prep this pizza ahead of time?
You can prepare the toppings in advance, but for best results, assemble and bake the pizza just before serving.
Make It a Meal
Serve this BBQ pulled pork pizza with:
- A simple green salad
- Roasted vegetables
- Fresh fruit for an easy, balanced dinner
Find even more easy dinner recipes!
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