Jump to Recipe Print Recipe

If you love smoky flavors, creamy melted cheese, and a bit of heat, then this BBQ Pork and Mozzarella Pizza with Jalapeños is about to become your new obsession. It’s a delicious mash-up of your favorite backyard barbecue elements baked into a crispy, golden pizza crust. Whether you're looking to use up pulled pork leftovers or just craving something bold and hearty, this pulled pork pizza is stacked with flavor and easy enough to whip up on a weeknight. Think of it like the rebellious cousin of the classic barbecue chicken pizza—rich, tangy, spicy, and absolutely unforgettable.

PIN IT

BBQ Pork and Mozzarella Pizza with Jalapeños

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4

Equipment

• Pizza Stone or Baking Sheet A pizza stone gives a crispier crust, but a sturdy baking sheet works fine too.
• Rolling Pin To roll out the dough evenly. You can also use a wine bottle in a pinch.
• Mixing bowls For dough and pork preparation.
• Pizza cutter or sharp knife For easy slicing.
• Oven mitts and spatula Always helpful for safe and easy handling.

Ingredients

  

For the Dough (or use store-bought if in a pinch)

• 2¼ tsp 1 packet active dry yeast
• 1 tsp sugar
• ¾ cup warm water about 110°F
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tbsp olive oil

For the BBQ Pork

• 2 cups cooked pulled pork leftover pulled pork or freshly made
• ½ cup barbecue sauce your favorite brand or homemade
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp black pepper

For the Toppings

• 1½ cups shredded mozzarella cheese
• ¼ cup thinly sliced red onion
• 1 –2 jalapeños thinly sliced (remove seeds for less heat)
• Fresh cilantro for garnish
• Additional barbecue sauce for drizzling optional

Instructions

 

Make the Pizza Dough (Skip if Using Store-Bought)

1. In a small bowl, mix the warm water with sugar and yeast. Let it sit for 5–10 minutes until foamy. In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil, then mix until a dough forms. Knead on a floured surface for about 5 minutes. Let it rise in a lightly oiled bowl, covered, for 1 hour or until doubled in size.

Preheat the Oven

1. Place your pizza stone in the oven (if using) and preheat to 475°F (245°C). Let it heat while you prep your toppings.

Prepare the BBQ Pork

1. Mix the pulled pork with barbecue sauce, smoked paprika, garlic powder, and black pepper. This is where your pulled pork leftovers get a second life. If you’re starting from scratch, you can use slow-cooked pork shoulder or even repurpose meat from last night’s bbq pork tacos or bbq pork nachos.

Roll Out the Dough

1. Punch down the risen dough and roll it out on a floured surface into a 12-inch circle. Transfer to a parchment-lined pizza peel or baking sheet.

Assemble the Pizza

1. Spread a thin layer of barbecue sauce over the dough. Evenly distribute the bbq pulled pork mixture over the sauce. Top with shredded mozzarella cheese, sliced red onions, and jalapeños.

Bake

1. Slide the pizza (with parchment if using a pizza stone) into the oven. Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Garnish and Serve

1. Remove from oven, drizzle with extra barbecue sauce if desired, and sprinkle with chopped fresh cilantro. Let it cool for a few minutes before slicing.

Pairings

This pulled pork bbq pizza is bold and rich, so balance it with refreshing or tangy sides and drinks:

• Side Salad: A crisp arugula salad with lemon vinaigrette pairs beautifully. It cuts through the richness of the pork and cheese.
• Corn on the Cob: Grilled corn with lime and cotija cheese (inspired by Mexican street corn) gives that full summer BBQ vibe.
• Drinks: A cold root beer, crisp apple cider, or even a smoky iced tea would complement this dish perfectly.
• Dessert: Keep it light with fresh fruit skewers or go all out with a gooey brownie sundae.

FAQs

1. What kind of pork should I use for BBQ pork pizza?

Use cooked pulled pork—either from a slow cooker, leftover from a pulled pork dinner, or from a store-bought rotisserie-style pork shoulder. Pork shoulder or pork butt works best because it stays juicy and shreds easily.

2. Can I make this pizza with chicken instead?

Yes! This is a great twist on a BBQ chicken pizza recipe. Simply substitute pulled pork with shredded cooked chicken and follow the same steps. It’ll taste just as delicious, similar to a classic barbecue chicken pizza but with jalapeño heat.

3. How do I store and reheat leftovers?

Wrap leftover slices in foil or store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes, or in a skillet over low heat with a lid to keep the crust crisp.

4. Is there a vegetarian version of this pizza?

Absolutely. Swap the pulled pork for smoky BBQ jackfruit or roasted portobello mushrooms. Still rich and satisfying, but totally plant-based.

5. Can I freeze this pizza?

Yes. After baking, let the pizza cool completely, then wrap it tightly and freeze for up to 2 months. Reheat in the oven straight from frozen at 375°F until heated through.