Description
Barbecue Pork Pizza combines tender pulled pork with tangy barbecue sauce, melty mozzarella, and zesty pepperoncini on a crispy pizza crust. Perfect for weeknight dinners or casual gatherings, this pizza is an effortless way to transform leftovers into a crowd-pleasing meal.
Ingredients
Units
Scale
- For the Pulled Pork:
- 2 lbs boneless pork shoulder
- 1 yellow onion, chopped
- 4 garlic cloves, smashed
- 1 teaspoon kosher salt
- Water, enough to cover
- For the Pizza:
- 1/4 cup barbecue sauce (plus extra for coating pork)
- 1 lb fresh pizza dough
- 1 1/2 cups shredded mozzarella cheese
- 1/2 red onion, thinly sliced
- 1/4 cup pepperoncini peppers, sliced
- 2 tablespoons olive oil
- Fresh cilantro, for garnish
Instructions
- Prepare the Pulled Pork:
- Place the pork shoulder, onion, garlic, and salt in a Dutch oven. Add enough water to cover. Bring to a boil, then reduce to a simmer. Cover and cook for 2–3 hours, until the pork is tender and easily shreds.
- Remove the pork from the pot and shred. Set aside 1 cup of pork for the pizza, tossing it with 1/4 cup barbecue sauce. Save the rest for another use.
- Prepare the Pizza Dough:
- Preheat your oven to 450°F. Coat a rimmed baking sheet with olive oil. Roll or stretch the pizza dough to fit the sheet.
- Assemble the Pizza:
- Spread barbecue sauce over the dough, leaving a 1/2-inch border. Sprinkle half the mozzarella on top, then add the pulled pork, red onion, and pepperoncini. Top with the remaining mozzarella.
- Bake:
- Bake for 15–20 minutes, or until the crust is golden brown and the cheese is bubbling. Let the pizza cool for 5 minutes.
- Serve:
- Garnish with fresh cilantro and slice. Enjoy with a side salad or your favorite veggies for a complete meal.