Wednesday, February 24, 2021

BBQ Pork Pizza

Bev had a pizza dough she needed to use but I was smoking a pork butt so we didn’t need both for supper so I suggested a BBQ pizza but Bev was a little reluctant.  When I pointed out that pizza crust was just another form of bread to make an open faced BBQ sandwich, she went in search of recipes and whipped up a batch of slaw.

But before we get into the pizza, let’s look at the pork.  I used my gas grill as a smoker and used apple and oak for the wood smoke.  I like mine with a deep mahogany color rather than black, so here it is about two thirds cooked (it got darker) and before being wrapped in foil to finish cooking.

It took 8 hours in the 275F grill to get to a 195F internal temp but it needed about five more degrees to be a tad more tender.  I’m still learning how to use the grill as a smoker but getting there.

The recipe Bev chose came from Colleen on her SouffleBombay blog and Bev adapted it for what we had on hand.  You can click on the link for the original recipe and more shots like this.

BBQ PizzaAdapted from Souffle Bombay


1 disc of homemade pizza dough

1/2 tsp grapeseed oil

Salt & pepper

1/2 cup barbecue sauce

1 1/2 cups mozzarella cheese, divided

1 cup smoked gouda, divided (Bev addition)

2 cups of pulled pork tossed with bbq sauce

1/3 cup diced sweet onion

Chopped cilantro (Bev addition)


Preheat your oven to 400 degrees.

Shape your dough into a traditional pizza round or a rustic shape.

Lightly flour the pan or pizza stone you will be baking the pizza on.

Lightly oil the top of your pizza, then season with salt & pepper.

Spread the barbecue sauce onto the dough, add 1 cup of mozzarella cheese and ¾ cup of Gouda.

Bake for 10 minutes.

Pull pizza out from the oven and add the pulled pork, remainder of cheese and onions and place back into the oven for an additional 5 minutes or until crust is the way you enjoy it.

Top with cilantro and serve with or without slaw.

The Verdict:

While we thought it was very good and something different to try, we prefer more traditional pizza toppings and our pulled pork on a sandwich.

Reheated and topped with an over easy egg, it made for a fine breakfast.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


2/23/21 meal date


  1. Great experiment and I think it looks & sounds tasty. I'm especially loving your breakfast the following day.

  2. Larry, I've never tried a smoked pork pizza. Just doesn't sound right to me... With the smoked gouda cheese, it was pretty adventurous! Glad to see your use of leftovers for breakfast... Stay Safe and Take Care, Big Daddy Dave

  3. I am really liking this idea and I know the beloved will enjoy this one too!


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