Smoky BBQ meets Crispy Pizza Crust
If you have leftover pulled pork from your last BBQ, there's hardly a better way to use it than this pizza from the grill. Crispy crust, savory tomato sauce, melted cheese, and juicy pulled pork with smoky BBQ sauce – a real highlight for all BBQ fans.
Perfect for barbecue evenings, lads' nights, or as a special weekend meal.
Ingredients (for 4 pizzas)
Dough
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600 g pizza flour (type 00 or 405)
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330 ml lukewarm water
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40 ml olive oil
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30 g fresh yeast
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1.5 tsp sugar
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1.5 tsp salt
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2 tsp oregano (or Italian herbs)
Tomato Sauce
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1 can chopped tomatoes
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1 red onion
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1 clove garlic
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20 ml olive oil
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1 tsp oregano
Topping
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500 g pulled pork
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500 g grated cheese (mozzarella or mozzarella/cheddar mix)
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150 ml smoky BBQ sauce
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60 ml light BBQ sauce
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½ bunch chives
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Jalapeños to taste
Preparation
1. Make the dough
Dissolve yeast with sugar in lukewarm water and let activate for 5–10 minutes.
Knead with flour, salt, oregano, and olive oil to a smooth dough (approx. 8 minutes).
Cover and let rise in a warm place for about 60 minutes, until the volume has significantly increased.
2. Prepare the sauce
Finely chop the onion and garlic.
Sauté in olive oil until translucent.
Add tomatoes and season with oregano, salt, pepper, and a pinch of sugar.
Simmer for approx. 8–10 minutes.
Then let cool.
3. Prepare the grill
Preheat the grill with a pizza stone to 250–300°C (indirect heat).
Let the pizza stone preheat with the grill for at least 20–30 minutes.
4. Top the pizza
Divide the dough into four portions and roll or stretch thinly.
Spread with tomato sauce, then sprinkle with cheese.
Bake the pizza on the pizza stone for 6–10 minutes until the crust is golden brown and crispy.
5. Add pulled pork
Mix the pulled pork with the smoky BBQ sauce.
Spread on the hot pizza after baking.
Top with jalapeños, light BBQ sauce, and fresh chives.
Serve
Cut into pieces and enjoy immediately – best served directly from the board.
A big thank you to Katrin Food & BBQ for the inspiration!
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