Grilled Pulled Pork Pizza Recipe

Grilled Pulled Pork Pizza Recipe
Staff Writer
Scott Thomas

While pulled pork tastes great served on a hamburger bun, it's also great on a pizza. Give the combination a try with this pulled pork pizza recipe.

4
Servings
228
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 16-ounce ball fresh pizza dough
  • 1 Tablespoon cornmeal
  • 2 Tablespoons olive oil, divided
  • 2 Tablespoons barbecue rub, divided
  • 1/4 Cup barbecue sauce
  • 4 Ounces roped provel cheese (slices work, too)
  • 4-6 Ounces pulled pork

Directions

Remove the dough ball from the refrigerator and allow to come to room temperature. While the dough is warming up, start the grill and set it for high heat/two-zone grilling (400-500) degrees on 1 side and no heat on the other. Spread cornmeal on a cutting board. Set the dough on the cutting board and roll/knead out to the shape of a pizza crust. Brush the pizza crust with 1 tablespoon of olive oil from edge to edge and dust with barbecue rub.

Place the crust on the hot side of the grill, oiled side down. Oil the other side immediately, and add the rub. When the dough has bubbled all across its surface, check the underside for browning. Once browned evenly, remove from the grill, place on a clean cutting board, browned side up. Spread the barbecue sauce like pizza sauce over the browned crust.

Put a healthy layer of cheese and pulled pork over the sauce. Return to the hot side of the grill and close the lid. Once the bottom is browned, slide the crust over to the side with no heat and close the lid to heat the pulled pork for 6-8 minutes. Once the toppings are warm and melty and the bottom browned, remove from the grill, slice, and serve.

Nutritional Facts

Total Fat
12g
17%
Sugar
10g
11%
Saturated Fat
8g
33%
Cholesterol
16mg
5%
Carbohydrate, by difference
22g
17%
Protein
9g
20%
Vitamin A, RAE
5µg
1%
Vitamin B-12
1µg
42%
Calcium, Ca
80mg
8%
Choline, total
13mg
3%
Fiber, total dietary
2g
8%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
28mg
9%
Niacin
2mg
14%
Phosphorus, P
155mg
22%
Selenium, Se
10µg
18%
Sodium, Na
554mg
37%
Water
43g
2%
Zinc, Zn
1mg
13%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.