Bbq Pork Pizza Recipes

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BBQ PULLED PORK PIZZA



BBQ Pulled Pork Pizza image

This is a great way to use the leftovers from your slow cooker pulled pork. You can add any extra toppings to customize. When my husband and I first experimented with making this, we were so impressed that we had it at our Halloween party and it got rave reviews!

Provided by Amie K. Wilkinson

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 30m

Yield 6

Number Of Ingredients 7

1 (14 ounce) package pre-baked pizza crust
2 tablespoons barbeque sauce, or more as desired
1 teaspoon chipotle chili powder
salt and ground black pepper to taste
½ cup prepared pulled pork
⅛ cup sliced onion
⅛ cup sliced red bell pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place the pizza crust onto a baking sheet.
  • In a bowl, mix the barbeque sauce with chipotle chili powder; season with salt and black pepper.
  • Spread the sauce over the pizza crust.
  • Arrange pulled pork, sliced onion, and red bell pepper slices evenly over the pizza.
  • Bake in the preheated oven until the toppings are hot and the pizza crust is crisp on the bottom, 12 to 15 minutes.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 38.8 g, Cholesterol 19.1 mg, Fat 6.4 g, Fiber 1.7 g, Protein 13.4 g, SaturatedFat 2.3 g, Sodium 591.3 mg, Sugar 5.2 g

PULLED PORK BBQ PIZZA



Pulled Pork BBQ Pizza image

Provided by Food Network

Categories     main-dish

Time 8h25m

Yield 1 large (15-inch) pizza, serving 4 to 6

Number Of Ingredients 35

1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1 cup apple cider vinegar
1 cup ketchup
1/4 cup packed light brown sugar
1 tablespoon molasses
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
Yellow cornmeal, for sprinkling the baking sheet
1 recipe Basic Pizza Dough, recipe follows
2 1/2 cups Pulled Pork, recipe follows
1/2 small onion, thinly sliced
1 green bell pepper, seeded and finely chopped
6 ounces shredded Monterey Jack cheese
6 ounces shredded mozzarella cheese
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
4 teaspoons Emeril's Original Essence, recipe follows
1 tablespoon salt
1 teaspoon cayenne pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a medium saucepan, combine vinegar, ketchup, brown sugar, molasses, yellow mustard, Worcestershire, garlic, salt, red and black peppers. Bring mixture to a simmer, stirring to dissolve the sugar. Allow sauce to simmer for 10 to 15 minutes, or until slightly thickened. Set aside to cool.
  • Place a pizza stone on the lowest rack of the oven and preheat to 500 degrees F.
  • Sprinkle about 2 to 3 tablespoons of yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough on the prepared baker's peel or baking sheet.
  • Spoon 1 cup of the cooled barbecue sauce over the pizza dough, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onion slices and chopped bell pepper. Spread the cheeses evenly over the top. Using a quick flick of the wrist, slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly. Serve with remaining barbecue sauce, if desired.
  • In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
  • Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
  • Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
  • Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.
  • Remove the pork from the refrigerator and let it come to room temperature before proceeding.
  • Preheat the oven to 350 degrees F and line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
  • Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard. Using two forks or your hands, shred the pork into bite-sized pieces.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

BBQ PORK PIZZA



BBQ Pork Pizza image

A very easy way to make a delicious BBQ pork pizza in minutes!

Provided by Rachel Staloch

Categories     Main Dish Recipes     Pizza Recipes

Time 28m

Yield 4

Number Of Ingredients 5

1 (13.8 ounce) package refrigerated pizza dough
1 (18 ounce) container barbequed pulled pork
¼ red onion, thinly sliced
½ cup dill pickle slices
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan.
  • Roll the dough out into the prepared pan. Top the dough with the barbecued pork. Sprinkle with the red onions, and layer on the dill pickle slices. Sprinkle mozzarella cheese evenly over the top.
  • Bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.

Nutrition Facts : Calories 671.4 calories, Carbohydrate 65.9 g, Cholesterol 104.1 mg, Fat 24.9 g, Fiber 2.5 g, Protein 44 g, SaturatedFat 10.7 g, Sodium 1883.7 mg, Sugar 19 g

BBQ PORK PIZZA



BBQ Pork Pizza image

From Family Circle (May 05). Could be served with coleslaw. Super easy, versatile and quick. I haven't tried it cold, but that would be an idea!

Provided by Smilyn

Categories     Pork

Time 25m

Yield 6 slices

Number Of Ingredients 5

1 medium sweet onion, sliced
1 (18 ounce) container fully cooked shredded barbecued pork
1 fully cooked whole wheat pizza crust
1 cup cheddar cheese
1/4 cup sliced jalapeno pepper (optional)

Steps:

  • Heat oven to 400°F.
  • Separated onion into rings.
  • Heat a medium non-stick skillet over medium heat.
  • Add onion rings and cook 3 minutes to soften slightly.
  • Meanwhile, heat container of BBQ pork in microwave as package directs for 2 minutes.
  • Lay pizza crust on pizza pan or cookie sheet.
  • Spread with softened onions, BBQ pork, and top with cheddar cheese and jalapeño peppers.
  • Bake at 400°F for 12 minutes or until pork is heated through and cheese is melted.
  • Cut into wedges and serve hot.

Nutrition Facts : Calories 295.8, Fat 18.8, SaturatedFat 8.6, Cholesterol 90.1, Sodium 168.3, Carbohydrate 1.9, Fiber 0.3, Sugar 0.9, Protein 28.1

BBQ PIZZA



BBQ Pizza image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 7

1 store bought pizza crust
6 tablespoons BBQ sauce
1 cup cooked BBQ pork, diced or shredded
1/2 cup frozen corn, defrosted
2 tablespoons pickled jalapeno rings
1 1/2 cups shredded Monterey jack cheese
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Preheat oven to 450 degrees F.
  • Roll out the pizza dough and place on a pizza pan or large baking sheet. Spread the BBQ sauce all over crust. Top with the pork, corn, jalapenos and cheese.
  • Bake 8 to 10 minutes, or until the cheese melts and the crust is golden. Top with fresh cilantro.
  • Serve with a simple green salad.

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Top Asked Questions

How do you make pulled pork pizza with BBQ sauce?
Spoon 1 cup of the cooled barbecue sauce over the pizza dough, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onion slices and chopped bell pepper. Spread the cheeses evenly over the top.
How do you cook a pizza crust pizza with pork?
Roll the dough out into the prepared pan. Top the dough with the barbecued pork. Sprinkle with the red onions, and layer on the dill pickle slices. Sprinkle mozzarella cheese evenly over the top. Bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.
How long to cook a pork loin pizza?
Directions 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch baking pan. ... 2 Roll the dough out into the prepared pan. Top the dough with the barbecued pork. ... 3 Bake in the preheated oven until crust is golden and cheese is melted, about 18 minutes.
How do you make BBQ pizza dough?
Prepare the pizza dough according to directions. If using my pizza dough recipe preheat the oven to 450 degrees. Line a large baking tray with parchment paper and place the rolled out pizza dough on top. Spread a thin layer of BBQ sauce on top of the dough. Top with half of the shredded cheese.

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