by Mike Bradley
This post has been a long time coming and has been foreshadowed by our last few posts. To make this pizza exactly as we have, you’re going to have to dedicate some real time to making our last few recipes. This combines my Honey BBQ sauce, Raspberry BBQ sauce, and Slow Cooker Pulled Pork recipes with Amy’s Pizza Dough. This is a great option to use up any leftover pulled pork, or if you feel ambitious you can make it all in one day (like we did). It’s a lot of work to go to, but I promise you that it is absolutely worth every minute.
The first step here is to caramelize some red onions with my raspberry bbq sauce. Next, it is important to heat up your pizza stone on the grill, preheating to about 450°F. My pizza stone is rectangular so for the next step I formed the pizza dough Amy had prepared into a rectangle that is roughly the size of the pizza stone. You can form it to whatever size and shape your stone may be, just make sure that you use a proper amount of dough, then tap the edges down into the base to pinch it closed – creating your outer crust.
Now it’s time to top the pizza. This thing is a behemoth, so make sure you are hungry! Top it with a thin layer of Raspberry BBQ sauce, followed by 6 ounces of mozzarella and 6 ounces of cheddar, spread evenly across the top. Next, liberally drop some pulled pork all over the pizza, the meatier the better if you ask me. Add your caramelized onions evenly.
It’s now time to put this monster of a pizza onto the grill. This can be easier said than done and I won’t lie when I say that transferring a pizza onto a hot pizza stone is always a pain – so be careful. My strategy was to form the dough on top of some aluminum foil. I then just lifted the entire pie with let it stay under the pizza while grilling. There are tools that I’m sure would be very helpful in accomplishing this task, but I do not own them. Anyways… now that you have got your pizza onto the stone without destroying it (hopefully), you will want to grill it for about 20 minutes at 450°F. It’s ok to take a peek near the end to check, but try not to open the grill unless you’re really afraid of it burning (as in, if you smell it burning or if the temperature isn’t consistent and gets too high). It’s normal when grilling a pizza for the crust to stay much lighter in color than when it is baked in the oven, so don’t be alarmed or overcook the pizza because it doesn’t look dark enough.
Not going to lie, this is more work than I have ever put into a pizza. But this was a mind blowing pizza and everyone should have it at least once. It just too good to pass up.
Grilled BBQ Pulled Pork Pizza Recipe
- Amy’s Pizza Dough
- Mike’s Raspberry BBQ sauce
- Mike’s Slow Cooker BBQ Pulled Pork
- 6 oz cheddar cheese
- 6 oz mozzarella cheese
- 1 red onion, sliced thin
- French’s Crispy Fried Onions
- Mike’s Honey BBQ sauce
- Fresh arugula
- Place pizza stone in grill* and preheat to 450°F.
- Caramelize onions with Raspberry BBQ sauce; add a few drops of canola oil to a small frying pan and heat until the onions are soft. Then, add a few squirts of the bbq sauce, enough to coat but not soak the onions.
- Place pulled pork in a medium pan and cook at medium heat, stirring at regular intervals until you notice a slight crispness, and most of the moisture is evaporated.
- Form dough into desire pizza size and shape on top of a strong piece of aluminum foil that has been sprayed with cooking spray or dusted with cornmeal.
- Put some Raspberry BBQ sauce onto the center of the dough and spread it out in a thin layer, up to the crust. Spread the two cheeses evenly across the top. Liberally drop some pulled pork all over the pizza, and finish with distributing the caramelized onions evenly.
- Cook pizza on pizza stone at 450°F for about 20 minutes.
- Remove from grill, top with Honey BBQ sauce, crispy onions and fresh arugula. Slice and serve!
*If you prefer to use the oven, the instructions remain the same. Preheat your pizza stone in the oven to 450°F and cook for 20 minutes.
**Reheating Instructions: We found that the pizza was best cold, or reheated in the oven. Make sure the arugula is removed if reheating. Cook on a baking sheet lined with foil for about 10 minutes at 450°F. Microwaving the pizza will make it a bit rubbery.
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