Dinner

BBQ Pulled Pork Pizza (Elvis Favorite)

This BBQ pulled pork pizza is basically a cheat code for turning yesterday’s leftovers into tonight’s dinner hero.

Picture this: smoky pulled pork meets caramelized sweet onions on a crispy crust that’s been kissed by high heat and topped with melted cheese that bubbles and browns in all the right spots.

The secret weapon here is those roasted jalapeños that add just enough heat to make your taste buds sit up and pay attention without overwhelming the smoky-sweet BBQ flavors.

This recipe transforms humble leftover pulled pork into something that looks like you ordered it from that trendy pizza place downtown, except you’re making it in your own kitchen wearing whatever makes you comfortable.

The combination of pepper jack and smoked mozzarella creates this incredible melty cheese situation that perfectly complements the tangy BBQ sauce and rich, tender pork.

Fair warning: making this pizza will result in people asking for the recipe, and you’ll get to casually mention that you just threw it together with some leftovers.

Ingredients

For the Caramelized Onions

3 tablespoons butter
1 very large sweet onion, peeled and diced
1 pinch salt

For the Pizza

3 jalapeños, sliced in half and seeded
1½ to 2 pounds pizza dough
⅓ cup BBQ sauce
1 to 2 cups leftover BBQ pulled pork
3 ounces shredded pepper jack cheese
3 ounces shredded smoked mozzarella cheese
3 green onions, trimmed and sliced thinly

Instructions

Preparation

1 Preheat oven to 450°F (232°C) and place an inverted rimmed baking sheet on the middle rack. This creates a pizza stone effect that helps achieve a crispy bottom crust by providing intense, direct heat from below.
2 Meanwhile, preheat your oven broiler and position an upper rack about 6 inches from the broiler element. Place the halved jalapeños cut-side down on a small baking sheet.
3 Broil jalapeños for 10-15 minutes until they’re soft and begin to develop brown, slightly charred edges. The skin should look blistered and the flesh should feel tender when gently pressed with tongs.

Make the Caramelized Onions

4 Bring a large cast iron skillet or heavy-bottomed pan to medium-high heat and add the 3 tablespoons butter. When the butter melts and begins to foam, it’s ready for the onions.
5 Add the diced onions to the skillet along with a pinch of salt. Cook, stirring occasionally with a wooden spoon, for 10 minutes. The onions will release moisture and begin to soften significantly.
6 Reduce heat to medium and continue cooking for 10 more minutes, stirring occasionally, until the onions turn a deep golden brown color and develop a sweet, caramelized aroma. Set aside to cool slightly, then dice the cooled jalapeños into small pieces.

Assemble the Pizza

7 Place a large piece of parchment paper (one that will fit on top of an inverted rimmed baking sheet with a little overhang) on your work surface. Using a kitchen scale for accuracy, portion your pizza dough appropriately.
8 Stretch and spread your dough on the parchment into an oblong or rectangular shape, ensuring it won’t exceed the size of your inverted baking sheet. Aim for about ¼-inch thickness for optimal texture.
9 Using a silicone spatula or spoon, spread the ⅓ cup BBQ sauce evenly over the pizza dough, leaving approximately 1 inch border around all edges for the crust to puff and brown properly.

Final Assembly and Baking

10 Distribute the pulled pork, caramelized onions, and diced roasted jalapeños evenly across the sauced surface, ensuring balanced coverage for consistent flavor in every bite.
11 Sprinkle both the pepper jack and smoked mozzarella cheeses evenly over the toppings, creating a good coverage that will melt and bubble during baking.
12 Take out a second rimmed baking sheet and turn it upside down. Carefully slide the parchment paper with the assembled pizza onto this inverted baking sheet, then transfer the entire setup to the preheated inverted baking sheet already in your oven.
13 Bake for 15-20 minutes until the crust is puffed up and turning light golden brown underneath, the cheese has melted completely with golden-brown spots, and all toppings are heated through.
14 Remove from oven and let rest for 5 minutes before slicing. This resting period allows the cheese to set slightly, making cleaner cuts possible. Garnish with sliced green onions just before serving.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results):

Cast iron skillet – Provides even heat distribution for perfectly caramelized onions and can go from stovetop to oven seamlessly
Rimmed baking sheets – Essential for the inverted baking method that creates restaurant-quality crispy crusts
Parchment paper – Makes transferring the assembled pizza effortless and prevents sticking
Silicone spatula – Perfect for spreading BBQ sauce evenly without tearing the delicate pizza dough

Helpful Upgrades:

Kitchen scale – Ensures consistent dough portioning and helps achieve professional results every time
Pizza wheel or bench scraper – Creates clean, professional-looking slices and helps portion dough accurately
Instant-read thermometer – Useful for checking that pulled pork is properly reheated to 165°F (74°C)

Nice-to-Have Options:

Pizza stone – Can substitute for the inverted baking sheet method if you prefer traditional pizza-making techniques
Mandoline slicer – Creates perfectly uniform onion slices for even caramelization, though a sharp knife works just fine

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace regular pizza dough with gluten-free pizza dough (store-bought or homemade using almond flour or gluten-free flour blend)
Ensure BBQ sauce is certified gluten-free, as some brands contain wheat-based thickeners
Cooking time may need to be reduced by 2-3 minutes as gluten-free doughs often brown faster

Dairy-Free Modifications:

Substitute both cheeses with dairy-free mozzarella and pepper jack alternatives (use same amounts)
Replace butter with 3 tablespoons olive oil or vegan butter for caramelizing onions
Check that your BBQ sauce doesn’t contain dairy ingredients

Low-Carb/Keto Version:

Use cauliflower pizza crust or fathead dough made with mozzarella and almond flour
Reduce BBQ sauce to 2 tablespoons and choose a sugar-free variety
Double the cheese amounts to 6 ounces total for better macros

Flavor Variations:

Hawaiian BBQ: Add fresh pineapple chunks and Canadian bacon alongside the pulled pork
Spicy Southwest: Include black beans, corn kernels, and chipotle peppers for extra heat
Classic BBQ: Add red onion rings and pickles for traditional barbecue restaurant flavors

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This BBQ pulled pork pizza provides approximately 385 calories per serving when cut into 6 generous pieces. Each serving delivers about 22 grams of protein from the pulled pork and cheese combination, making it a satisfying meal option. The recipe provides 28 grams of carbohydrates primarily from the pizza dough, with 18 grams of fat from the cheese and butter used in preparation.

Health Benefits of Main Ingredients:
The sweet onions provide quercetin, a powerful antioxidant that supports heart health and has anti-inflammatory properties. Jalapeños contain capsaicin, which may boost metabolism and provide pain-relieving benefits. The pulled pork offers complete protein with all essential amino acids, plus important minerals like zinc and selenium. Pepper jack and mozzarella cheeses contribute calcium for bone health and conjugated linoleic acid, which may support immune function.

Dietary Considerations:
This recipe contains gluten (pizza dough), dairy (cheese, butter), and is not suitable for vegetarians. Each serving provides approximately 15% of daily calcium needs and 25% of daily protein requirements. The sodium content is moderate at about 680mg per serving, primarily from the cheese and BBQ sauce.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Pizza dough → Naan bread, flatbread, or pre-baked pizza crust (reduce cooking time by 5-8 minutes)
BBQ pulled pork → Rotisserie chicken, leftover brisket, or jackfruit for plant-based option
Pepper jack cheese → Sharp cheddar, Monterey jack, or gouda for different flavor profiles
Sweet onion → Yellow onion or red onion (red onion will be slightly sharper in flavor)

Budget-Friendly Swaps:

Smoked mozzarella → Regular mozzarella plus ½ teaspoon liquid smoke mixed into BBQ sauce
Fresh jalapeños → Pickled jalapeños (drain well and skip the roasting step)
Artisanal BBQ sauce → Store-brand BBQ sauce enhanced with 1 tablespoon apple cider vinegar

Pantry Emergency Substitutions:

Butter → Olive oil or vegetable oil (use 2 tablespoons instead of 3)
Green onions → Chives, regular onion, or shallots finely minced
BBQ sauce → Ketchup mixed with brown sugar and Worcestershire sauce

Pro Tips for Substitutions:

Store leftover caramelized onions in airtight containers for up to 5 days in refrigerator
When using pre-cooked crusts, brush with olive oil before adding toppings for better flavor

Make It Diabetes-Friendly

Carb Modifications:

Replace regular pizza dough with cauliflower crust to reduce carbs from 28g to 8g per serving
Use sugar-free BBQ sauce or make your own with tomato paste, apple cider vinegar, and stevia
Reduce BBQ sauce to 2 tablespoons total and thin with 1 tablespoon water for better coverage

Portion & Timing Tips:

Cut pizza into 8 smaller slices instead of 6 for better portion control
Estimated 12-15g net carbs per smaller slice with cauliflower crust modification
Pair with a large green salad to add fiber and help stabilize blood sugar
Consider eating 1-2 slices with grilled vegetables for a complete, balanced meal

Protein Enhancement:

Add 2 tablespoons hemp hearts or chopped almonds for extra protein and healthy fats
Increase pulled pork to 1½ cups for higher protein content
Serve with Greek yogurt mixed with herbs as a cooling, protein-rich side

Total Carb Reduction: Modified version contains approximately 65% fewer carbs than original recipe

Perfect Pairing Suggestions

Beverage Pairings:
This smoky, savory pizza pairs beautifully with cold craft beer, particularly amber ales or IPAs whose hoppy bitterness complements the rich BBQ flavors. For wine lovers, try a medium-bodied red wine like Zinfandel or Malbec that can stand up to the bold flavors. Sweet tea or lemonade provides refreshing contrast to the smoky heat, while sparkling water with lime cleanses the palate between bites.

Side Dish Recommendations:
Serve alongside creamy coleslaw with tangy dressing to cut through the richness and add cooling crunch. Grilled corn on the cob with herb butter complements the BBQ theme perfectly. Roasted sweet potato wedges provide natural sweetness that balances the savory elements. A simple arugula salad with lemon vinaigrette adds peppery freshness and helps lighten the overall meal.

Complete Meal Ideas:
Start with bacon-wrapped jalapeño poppers as an appetizer to continue the spicy theme. For dessert, serve vanilla ice cream with caramel drizzle or peach cobbler to maintain the comfort food vibe. Grilled peaches with honey make an elegant, lighter finish that complements the BBQ flavors without being too heavy.

Occasion Suggestions:
Perfect for game day gatherings, casual dinner parties, or weekend family meals. Excellent choice for summer entertaining when served on the patio, or winter comfort food when you’re craving something hearty and satisfying.

Pro Tips and Troubleshooting

Professional Techniques:
Let your pizza dough come to room temperature for 30 minutes before stretching to prevent tearing and achieve easier handling. The inverted baking sheet method creates a pizza stone effect that results in significantly crispier crusts than traditional baking methods. Pre-cooking the onions is crucial – properly caramelized onions should be deep golden brown and jammy, not just softened, which takes the full 20 minutes of cooking time.

Common Mistakes to Avoid:
Don’t overload the pizza with toppings, which creates soggy crusts and uneven cooking. Pat pulled pork dry with paper towels before adding to remove excess moisture that can make the crust soggy. Avoid skipping the 5-minute rest after baking – this prevents cheese from sliding off when you cut the pizza and allows flavors to settle.

Storage and Make-Ahead:
Refrigerate leftovers for up to 3 days and reheat in a 400°F (204°C) oven for 8-10 minutes until heated through. Caramelized onions can be made 2 days ahead and stored covered in the refrigerator. Freeze assembled unbaked pizzas for up to 2 months – bake directly from frozen, adding 5-7 extra minutes to cooking time.

Scaling Tips:
This recipe doubles easily for larger crowds – use two baking sheets and rotate positions halfway through baking for even cooking. For individual pizzas, divide dough into 4 portions and reduce baking time to 12-15 minutes.

This BBQ pulled pork pizza proves that the best comfort food often comes from transforming simple leftovers into something extraordinary, creating a meal that’s both satisfying and impressive enough to serve to guests.