This Grilled Pulled Pork Pizza pairs smoky, tender pulled pork with tangy homemade BBQ sauce, sweet red onion, and a melty blend of mozzarella and Gruyère. Cooked right on the grill, it’s an easy crowd-pleaser with a crisp crust and plenty of bold flavor.
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🧀 The Ingredients
These ingredients come together for a savory, smoky, tangy pizza with a crisp crust and plenty of melty goodness. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Pizza dough: Use homemade pizza dough or store-bought dough, and let it come to room temperature so it’s easier to roll out.
- BBQ sauce: Homemade BBQ sauce adds a personal touch; your favorite bottled sauce works well, too.
- Pulled pork: Use leftover smoked pulled pork, slow-cooker pulled pork, store-bought, or from your favorite BBQ spot.
- Cheese: Mozzarella and Gruyère make a rich, melty topping. Substitute Monterey Jack, provolone, or cheddar for either cheese.
- Red onion: Thinly sliced onion adds a little sweetness and bite. Use yellow or white onion if preferred.
- Cornmeal: Helps the dough slide onto the pizza stone. Flour can be used instead, though it may not provide the same texture.
- Parsley: Adds a fresh finishing touch; chopped cilantro is another option.
🔥 Tips and Tricks for Perfect Grilled Pizza
- Preheat the pizza stone: Let it heat on the grill as the grill comes up to temperature so the crust starts cooking as soon as it hits the stone.
- Use room-temperature dough: It’s easier to stretch and less likely to spring back.
- Don’t overload the pizza: A thin layer of sauce and a moderate amount of toppings help the crust cook through and make the pizza easier to handle.
- Keep the dough moving: Sprinkle the pizza peel or back of a baking sheet with cornmeal, then give it a gentle shake before transferring to make sure it slides freely.
- Flip carefully: Use sturdy tongs to turn the crust after the first few minutes of cooking.
- Watch the grill temperature: Keep it around 400°F and check the pizza often, since grills can have hot spots.
- Let it rest before slicing: Transfer the finished pizza to a cutting board and wait a couple of minutes so the cheese sets and the slices hold together.
How To Make Grilled Pulled Pork Pizza
- Step 1: Make the easy homemade BBQ sauce up to 1 week in advance.
- Step 2: Sprinkle your pizza paddle (or the back of a baking pan) with cornmeal. Roll out the dough and place it on the wheel. Meanwhile, heat your pizza stone on the grates of your grill over medium-high heat.
- Step 3: Transfer the dough to the hot pizza stone. Flip it after 3 minutes.
- Step 4: Ladle a thin layer of the sauce over the dough.
- Step 5: Add the pulled pork and top with the sliced onions and shredded cheese.
- Step 6: Close the lid and cook for a few minutes, until the cheese has melted and is lightly browned. Garnish with parsley, if desired.
🍽️ How To Serve
- This pizza is spectacular, served piping hot. We do recommend letting it sit for about 5 minutes because that BBQ sauce gets blazing hot.
- Offer some grated Parmesan cheese, red pepper flakes, and pickled jalapeño slices on the side for guests to add themselves.
- You’ll definitely want to have extra BBQ sauce available for dunking!
- And plenty of cold beverages. Grilled pulled pork pizza pairs beautifully with an ice-cold beer or Southern-style iced tea.
🙋🏽♂️ Frequently Asked Questions
Can I make Grilled Pulled Pork Pizza without a pizza stone?
Yes. A preheated, grill-safe baking sheet or pizza pan can work as an alternative. Or, carefully grill the dough directly on the grates.
Can I use store-bought BBQ sauce for Grilled Pulled Pork Pizza?
Absolutely. Choose a sauce you enjoy, or use homemade sauce for a more customized flavor.
How do I keep the dough from sticking when I transfer it to the grill?
Sprinkle your pizza wheel or the back of a baking sheet with cornmeal, and shake it gently to make sure the dough slides freely before transferring.
How can I tell when Grilled Pulled Pork Pizza is done?
It’s ready when the cheese is melted and lightly browned, and the crust is cooked through.
Can I prepare the pizza ahead of time?
You can prepare the toppings and sauce in advance. For the best crust, assemble the pizza just before grilling.
🍕 More Amazing Homemade Pizza Recipes
Ready to make the best grilled pizza in the world? Go for it!
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Grilled Pulled Pork Pizza with BBQ Sauce
Grilled Pulled Pork Pizza is a pizza like none other. Make it easy on yourself and pick up some pizza dough from your local pizza or Italian joint and some pulled pork from your favorite BBQ place. Or, make it yourself!
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Servings: 4
Calories: 678kcal
Video
Equipment
- Pizza stone
- Grill Gas, charcoal, or electric
Ingredients
- 1 cup BBQ sauce
- all-purpose flour for dusting your counter
- 1 lb pizza dough
- cornmeal for dusting pizza wheel
- 1 lb pulled pork
- ½ cup red onion thinly sliced
- ½ cup mozzarella shredded
- ½ cup Gruyere cheese
- 1 tablespoon parsley fresh, for garnish, optional
Instructions
Do Ahead
- Prepare the BBQ Sauce and keep it in the fridge until ready to use.1 cup BBQ sauce
Make the Pizza!
- On a lightly floured surface, roll out the pizza dough to about 10 to 12 inches. Gently fold it in half. Sprinkle your pizza wheel or the back of a large baking sheet with cornmeal. Place the folded dough on the wheel or baking sheet and unfold the pizza.all-purpose flour, 1 lb pizza dough, cornmeal
- Meanwhile, place your pizza stone on the grill, crank the heat to medium-high, and close the lid. The internal temp should be around 400°F, but it's okay if it's hotter.
- Carefully slide the dough off the wheel or baking sheet onto the hot stone. Close the lid and cook for about 2 to 3 minutes. Use a pair of tongs to flip the dough over.
- Working quickly, use a ladle to spread the BBQ sauce over the dough, then add the pulled pork, sliced onions, and then both types of cheese. Close the lid and let it cook until the cheese has melted and is lightly browned on top, about 5 minutes.1 lb pulled pork, ½ cup red onion, ½ cup mozzarella, ½ cup Gruyere
- Use a pair of tongs (or two large spatulas) to transfer the pizza to a large cutting board. Slice the pizza into 8 slices. Garnish with chopped parsley, if desired, and extra BBQ sauce on the side for dipping.1 tablespoon parsley
Notes
NOTE: Watch the video in the recipe card for visual guidance.
Some grills are hotter than others. Be sure to keep an eye on the dough before you flip it. 2 minutes should be long enough to allow it to become stiff enough to flip. It should be lightly browned on the bottom. However, it may need to go longer, depending on your grill. If it goes too long, the dough will inflate and burn.
We definitely recommend making the BBQ sauce. It’s easy and so delicious.
Wrap leftovers in foil and keep in the fridge for up to 3 days or on the counter for 1 to 2 days. Reheat in the microwave on HIGH for about 30 seconds.
Nutrition
Calories: 678kcal | Carbohydrates: 106g | Protein: 32g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 78mg | Sodium: 2439mg | Potassium: 225mg | Fiber: 3g | Sugar: 48g | Vitamin A: 666IU | Vitamin C: 5mg | Calcium: 324mg | Iron: 5mg
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Wes says
The best of two worlds collide, pizza and BBQ! So good!
Kris Longwell says
Woo hoo!!! The best pizza!