A savory, touch of sweet, homemade pizza topped with leftover pulled pork, bbq sauce, sweet corn, red onion, cheeses and herbs. With a few make-ahead steps, this is an easy and delicious weeknight dinner.
The dough can be whipped up in 5 minutes and can last up to 5 days in the fridge. Take away the ‘have to make it tonight’ feeling, because well… life happens.
Sift together the dry ingredients, pour in the water and oil, mix it up, and that’s all there is!
Let it rise at room temp for an hour or two, then off the fridge it goes.
Once you’re ready to make the pizza, pull out the dough and place a greased cookie sheet for 30-60 minutes. This allows the dough to come to room temperature and relax. Otherwise it won’t spread, it rips, and it’s just infuriating.
In the meantime, preheat the oven to 500 degrees with a baking stone inside.
Gently spread out the dough, trying to preserve those air bubbles, and place it in the oven for 5-7 minutes. Put the cookie sheet right on the baking stone. Then lower the temperature to 450 degrees.
Take out the dough and top with all the things!
I go in this order:
BBQ sauce
Half the cheese
Pulled Pork
Sweet Corn
Red Onion
Cilantro
Remaining cheese.
Top with:
Homemade ranch
More cilantro
Beauty of this… I consider a meal like this a ‘clean out the fridge’ situation. Peppers, regular onions, even mushrooms… another meat. You name it. Get creative. Never know what you’ll come up with.
Dave smoked some pulled pork this weekend and I always try to get creative with the leftovers. You can only eat so many sandwiches.
This homemade pizza recipe is SO yummy… and will be on repeat!
BBQ Pulled Pork Pizza
Ingredients
- 1 2/3 cup water room temp
- 3 Tablespoons olive oil
- 1/4 teaspoon sugar
- 2 1/4 teaspoons yeast
- 1 1/2 teaspoons salt
- 3 1/2 cups all purpose flour
- 1 homemade pizza dough
- 1/2 cup BBQ sauce
- 1.5 cups leftover pulled pork
- 3/4 cup sweet corn drained of any liquid
- half of a red onion finely diced
- 2 cups of cheese sharp cheddar, Monterey Jack, pepper jack, mozzarella, whatever you desire
- 1/4 cup chopped cilantro plus more for garnish
- Ranch dressing
Instructions
- Whisk together dry ingredients in a large container.
- Mix olive oil and water.
- Pour into dry ingredients and mix by hand.
- Let rise for an hour or two.
- Place in fridge for up to 5 days.
- Preheat oven to 500 degrees with a baking stone inside.
- Take dough out of fridge, and place on a heavily greased cookie sheet for 30-60 minutes for the dough to warm up and relax. The dough will not spread without coming to room temperature. You want to preserve those air bubbles.
- Stretch out the dough, gently, to the size of your pan.
- Bake for 5-7 minutes, lowering the oven to 450 degrees after you put in the dough.
- Remove and top with bbq sauce, 1/2 of the cheese, pulled pork, corn, red onion, cilantro, and then remaining cheese.
- Bake for 10-15 more minutes or until browned on top.
If you’re looking for the how-to video,
check out my Instagram reel for this recipe.
