Sweet, smoky, and rich—bringing Southern BBQ to pizza. Fun fact: Pulled pork should already be fully cooked before adding to pizza—this isn't a meat you can cook raw on the pie. The pineapple adds acid that cuts through the fatty richness. Substitute with jackfruit for a vegetarian version.
Ingredients
Preparation
- 1
Use ready pulled pork, drained pineapple, and thinly sliced red onion. Set aside some measured BBQ sauce to toss the pork in, and use the rest as the base.
- 2
Spread the remaining sauce on the stretched dough, leaving a free rim.
- 3
Spread measured mozzarella, smoked gouda, pulled pork, pineapple, and red onion evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
- 1
Slice and serve hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
