Pioneer woman bbq pulled pork pizza is an easy dinner made with leftover pork, two melty cheeses and store-bought dough, ready in 50 minutes. That makes it a go-to for game day parties, potluck dinners or weeknight meals, since it uses up leftovers you probably already have on hand.
Caramelizing the onions is the step you cannot rush, because cutting the time gives you sharp, soggy onions instead of that sweet jammy layer. Skipping the full 20 minutes on gradually lower heat means the balance between smoky pork and spicy jalapenos falls flat.
Roasting fresh jalapenos under the broiler before they hit the dough builds a smoky char that pickled jalapenos from a jar can’t match. Baking on a screaming-hot inverted sheet pan also crisps the bottom crust like a pizza stone would, so you don’t need any special equipment.
Pioneer Woman BBQ Pulled Pork Pizza
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings30
minutes20
minutes540
kcalShredded BBQ pork and diced jalapenos nestle into a bed of slow-cooked onions on stretchy dough in this high-heat pizza. Once it bakes, the bottom crust crisps while both cheeses melt into bubbly, golden pools.
Ingredients
3 tbsp. butter
1 very large sweet onion, peeled and diced
1 pinch salt
3 jalapenos, sliced in half and seeded
1 1/2 lb. to 2 pounds pizza dough
1/3 c. BBQ sauce
1 c. to 2 cups leftover BBQ pulled pork
3 oz. shredded pepper jack cheese
3 oz. shredded smoked mozzarella cheese
3 green onions, trimmed and sliced thinly
Directions
- Preheat the oven: Preheat your oven to 450°F and place an inverted rimmed baking sheet on a middle rack so it gets hot while you prep everything else.
- Caramelize the onions: Melt the butter in a large skillet over medium-high heat, then add the diced sweet onion with a pinch of salt. Once they start to sizzle, cook for 10 minutes stirring occasionally before reducing heat to medium and continuing another 10 minutes until dark golden brown.
- Roast the jalapenos: While the onions cook, switch your oven to broil and place the halved jalapenos on a small baking sheet. After 10 to 15 minutes under the broiler they’ll soften and brown on the edges, so set them aside to cool before dicing.
- Shape the dough: Lay a large piece of parchment on the counter, then stretch the pizza dough into an oblong shape on top. Once the shape looks right, make sure it’s a bit smaller than your baking sheet so nothing hangs over the edge.
- Top the pizza: Spread the BBQ sauce over the dough, leaving about an inch of bare border for a crust. Then layer on the pulled pork, caramelized onions and diced jalapenos before sprinkling both cheeses over everything.
- Transfer to the oven: Flip a second rimmed baking sheet upside down and slide the parchment with the loaded pizza onto it. Then carefully transfer to the preheated inverted sheet already in the oven, since that hot surface is what crisps the bottom.
- Bake the pizza: Bake for 15 to 20 minutes until the crust puffs up and turns golden brown underneath, while the cheese melts into bubbly spots on top.
- Rest and serve: Pull the pizza from the oven and let it sit for about 5 minutes before slicing. Then scatter the sliced green onions on top for a fresh, sharp finish.
FAQs
Can I use different cheeses on this pizza?
Swapping pepper jack for monterey jack tones down the heat, since the roasted jalapenos already bring plenty of spice. For the mozzarella, smoked gouda works because it melts well and carries that same smoky note. Whichever swap you make, keep at least one smoky cheese so it matches the pulled pork.
How long does leftover BBQ pulled pork pizza keep?
Store slices in an airtight container, and they’ll hold in the fridge for up to 3 days. To reheat, pop them in a 375°F oven for about 8 minutes to crisp the crust, since microwaving turns the dough rubbery.
Can I prep the toppings ahead of time?
Both the caramelized onions and roasted jalapenos keep in the fridge for up to 3 days, so knock them out whenever you have time. When you’re ready to eat, just stretch the dough and assemble, which brings your hands-on time down to about 10 minutes.
Do I need a pizza stone for this recipe?
A preheated inverted rimmed baking sheet does the job here, so skip the stone if you don’t have one. What does matter is getting it screaming hot first, because that heat from below crisps the bottom crust.
What’s the biggest mistake people make with this pizza?
Piling on too much pulled pork is the most common issue, since a heavy layer weighs down the crust and traps steam underneath. Instead, use a thin, even spread and let the other toppings fill the gaps, because a lighter pizza bakes evenly and tastes better.
