Ultimate BBQ Pulled Beef Pizza: Crowd-Pleasing Recipe

Bbq Pulled Beef Pizza is not just a dish; it’s a culinary revelation that bridges the gap between classic American barbecue and beloved Italian tradition. Imagine sinking your teeth into a perfectly crisp crust, generously topped with slow-cooked, smoky pulled beef, rich BBQ sauce, and a blanket of melted, bubbly cheese. It’s a symphony of flavors and textures that promises to tantalize your taste buds and leave you utterly satisfied.

While pizza boasts a history stretching back millennia and barbecue traditions run deep in American culture, the fusion of these two powerhouses is a relatively modern masterpiece. This innovative combination takes the comforting familiarity of a pizza pie and elevates it with the savory, tender indulgence of perfectly seasoned pulled beef. It’s a testament to the exciting possibilities within contemporary cuisine, where daring combinations lead to unforgettable dining experiences.

People absolutely adore this dish for a multitude of reasons. The succulent, fall-apart beef, infused with a deep smoky flavor and coated in a sweet and tangy BBQ sauce, creates an irresistible contrast against the crispiness of the pizza base. Coupled with the gooey, savory cheese, every bite of this Bbq Pulled Beef Pizza offers a delightful medley of sweet, salty, and umami notes. It’s incredibly versatile, perfect for impressing guests at a dinner party, a casual family meal, or an elevated game night feast. I am genuinely thrilled to share my ultimate recipe for this crowd-pleasing sensation, promising a culinary adventure that’s both comforting and exciting.

this Recipe

Ingredients:

• For the Savory Pulled Beef:
  • Beef Chuck Roast: Approximately 3 to 4 pounds. I find a good quality chuck roast works wonders for pulled beef, as its marbling and connective tissues break down beautifully during slow cooking, yielding incredibly tender and flavorful results for our Bbq Pulled Beef Pizza.
  • Olive Oil: 2 tablespoons. Perfect for searing the beef and locking in those initial savory flavors.
  • Beef Broth: 1 cup. This provides a rich liquid base for the slow cooking process, keeping the beef moist and adding depth.
  • Worcestershire Sauce: 2 tablespoons. A fantastic flavor enhancer that adds a complex umami note to the beef.
  • Smoked Paprika: 1 tablespoon. For that quintessential smoky aroma and a touch of color that really complements the BBQ profile.
  • Garlic Powder: 1 teaspoon. An essential aromatic to infuse our beef with a foundational savory flavor.
  • Onion Powder: 1 teaspoon. Pairs perfectly with garlic powder to create a robust background flavor for the pulled beef.
  • Salt and Freshly Ground Black Pepper: To taste, but I usually start with about 1 teaspoon of salt and 1/2 teaspoon of pepper, adjusting later if needed.
  • Your Favorite BBQ Sauce: 1.5 to 2 cups. This is key for the “Bbq” in our Bbq Pulled Beef Pizza. Choose a sauce you love – whether it’s tangy, sweet, or spicy, it will define the character of your beef.
• For the Perfect Pizza Dough (if making from scratch – highly recommended for the best Bbq Pulled Beef Pizza experience!):
  • Warm Water: 1.5 cups (approximately 105-115°F or 40-46°C). The warmth is crucial for activating the yeast.
  • Active Dry Yeast: 2.25 teaspoons (one standard packet). This is what gives our pizza dough its beautiful rise and airy texture.
  • Granulated Sugar: 1 teaspoon. A little sugar helps to “feed” the yeast and kickstart its activity.
  • All-Purpose Flour: 3.5 to 4 cups, plus extra for dusting. I usually start with 3.5 cups and add more gradually until the dough reaches the right consistency. Good quality flour makes a difference!
  • Olive Oil: 2 tablespoons, plus additional for coating the bowl. Adds flavor, tenderness, and helps with dough elasticity.
  • Salt: 1 teaspoon. Essential for flavor in the dough itself.
  • Cornmeal or Semolina: A generous sprinkle for dusting your pizza peel or baking sheet. This helps prevent sticking and creates a wonderfully crisp crust.
• For Assembling Your Delicious Bbq Pulled Beef Pizza:
  • Prepared Pizza Dough: Enough for two medium (12-inch) or one large (14-16 inch) pizza.
  • Your Favorite BBQ Sauce: 1/2 cup, or more to taste, for the pizza base. This doesn’t have to be the exact same sauce you mixed with the beef, but often a complementary one works best.
  • Low-Moisture Mozzarella Cheese: 1.5 to 2 cups, freshly shredded. Low-moisture is crucial to avoid a soggy pizza base. I always recommend shredding your own cheese for superior melt and less anti-caking agents.
  • Smoked Gouda or Sharp Cheddar Cheese: 1 cup, freshly shredded. This adds a fantastic depth of flavor and another layer of smokiness that perfectly complements the Bbq Pulled Beef Pizza.
  • Red Onion: 1/2 medium, thinly sliced. Its sharp, fresh bite provides a lovely contrast to the rich beef and sweet BBQ sauce.
  • Fresh Cilantro or Parsley: 1/4 cup, chopped, for garnish. Adds a burst of fresh flavor and color right before serving.
  • Optional Toppings: Thinly sliced jalapeños for a kick, roasted bell peppers for sweetness, or even a sprinkle of grilled corn kernels can be delightful additions to your Bbq Pulled Beef Pizza.

Preparing the Pulled Beef: The Star of Your Bbq Pulled Beef Pizza

This step is where the magic truly begins for your Bbq Pulled Beef Pizza. We’re going to transform a humble chuck roast into incredibly tender, fall-apart pulled beef.

1. Prepare the Beef: First things first, pat your 3-4 pound beef chuck roast completely dry with paper towels. This is a crucial step for achieving a good sear. Trim any excessive fat, but don’t go overboard, as some fat contributes to the flavor and moisture during cooking. Season generously all over with about 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Don’t be shy here; this initial seasoning sets the foundation for taste.
2. Sear the Beef: In a large, heavy-bottomed pot or Dutch oven (one that you can also use in the oven or on a slow cooker setting), heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully place the seasoned chuck roast into the hot oil and sear it on all sides until a beautiful, deep brown crust forms. This usually takes about 3-5 minutes per side. Searing is vital; it develops rich, complex flavors through the Maillard reaction that you simply can’t achieve otherwise. Once seared, remove the beef from the pot and set it aside.
3. Build the Flavor Base: Reduce the heat to medium. If there’s any excess fat in the pot, you can carefully spoon some out. Deglaze the pot by pouring in 1 cup of beef broth, scraping up all those flavorful browned bits from the bottom with a wooden spoon. This creates a wonderful liquid base. Stir in 2 tablespoons of Worcestershire sauce, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Give it a good stir to combine all these aromatic spices.
4. Slow Cook the Beef:

   For Oven Method: Return the seared beef to the pot, nestling it into the broth and spice mixture. Ensure the liquid comes about halfway up the sides of the beef. Cover the pot tightly with a lid and transfer it to a preheated oven at 300°F (150°C). Let it slow cook for approximately 3 to 4 hours, or until the beef is incredibly tender and easily shreds with a fork. Cooking time can vary depending on the size and shape of your roast, so check for tenderness around the 3-hour mark.

   For Slow Cooker Method: If using a slow cooker, transfer the seared beef and the liquid mixture from the pot to your slow cooker insert. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is wonderfully tender.

   Regardless of the method, you’re looking for that moment when a fork inserted into the beef twists easily, indicating it’s ready to be pulled.

5. Shred and Sauce the Beef: Once the beef is perfectly tender, carefully remove it from the pot or slow cooker and place it on a large cutting board or in a shallow dish. Using two forks, begin to shred the beef. It should pull apart with very little effort. Discard any large pieces of fat or gristle you encounter. Skim any excess fat from the cooking liquid remaining in the pot, then pour about 1/2 cup of that flavorful cooking liquid back over the shredded beef. Finally, add 1.5 to 2 cups of your favorite BBQ sauce to the shredded beef. Toss everything together until the beef is thoroughly coated in the rich, smoky sauce. This is the heart and soul of your Bbq Pulled Beef Pizza, so make sure it’s seasoned to perfection! You can taste and adjust the seasoning and BBQ sauce quantity here to your liking. Keep it warm if you’re assembling your pizza right away, or refrigerate it for later use.

Crafting the Perfect Pizza Dough: The Foundation for Your Bbq Pulled Beef Pizza

While store-bought dough is an option, making your own pizza dough truly elevates the entire Bbq Pulled Beef Pizza experience. It’s a process that’s surprisingly rewarding!

1. Activate the Yeast: In a large mixing bowl, combine 1.5 cups of warm water (ensure it’s between 105-115°F, otherwise, it might kill the yeast or not activate it), 2.25 teaspoons of active dry yeast, and 1 teaspoon of granulated sugar. Give it a gentle stir and let it sit for 5-10 minutes. You’ll know it’s ready when the mixture becomes foamy and bubbly, indicating the yeast is active and alive. If it doesn’t foam, your yeast might be expired or the water temperature was off, and you’ll need to start again. This step is critical for a fluffy crust!
2. Combine Wet and Dry Ingredients: Once your yeast is bubbly, add 2 tablespoons of olive oil and 1 teaspoon of salt to the yeast mixture. Stir gently. Gradually add 3.5 cups of all-purpose flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms. You might not need all 4 cups of flour initially; the amount can vary slightly based on humidity and how you measure.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. You’ll know it’s ready when you can stretch a small piece of dough thin enough to see light through it without tearing (the “windowpane test”). If the dough is too sticky, add a little more flour, about a tablespoon at a time, until it’s manageable but still soft. Resist the urge to add too much flour, as this can make your crust tough.
4. First Rise (Bulk Fermentation): Lightly oil a clean large bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat the top with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. This slow rise develops wonderful flavor and texture.
5. Prepare for Pizza: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into two equal portions if you’re making two medium pizzas, or keep it as one for a large pizza. Gently form each portion into a smooth ball. You can use one immediately for your Bbq Pulled Beef Pizza, or wrap the other tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months (thaw in the fridge overnight before use).

Assembling Your Irresistible Bbq Pulled Beef Pizza: Layers of Flavor

Now for the fun part – bringing all these amazing components together to create your ultimate Bbq Pulled Beef Pizza!

1. Preheat Your Oven and Prepare Your Surface: If you have a pizza stone or steel, place it in your oven and preheat to its highest setting, usually 475-500°F (245-260°C), for at least 30-45 minutes. This ensures a super crispy crust. If you’re using a baking sheet, you can preheat it briefly in the oven, or just use it cold and dust with cornmeal. Lightly dust your pizza peel (or the back of a baking sheet) with cornmeal or semolina to prevent sticking.
2. Shape the Dough: Take one portion of your pizza dough and gently stretch it out. You can use your hands, starting from the center and working your way out, or a rolling pin. Aim for a round or rustic shape, about 12-14 inches in diameter, depending on your desired crust thickness and the size of your pizza stone/pan. Be careful not to make the center too thin, as it needs to hold all those delicious toppings. Transfer the shaped dough to your prepared pizza peel or baking sheet. If it shrinks back, let it rest for a few minutes, then continue stretching.
3. Spread the BBQ Sauce Base: Spoon about 1/4 to 1/3 cup of your chosen BBQ sauce evenly over the stretched pizza dough, leaving about a 1/2-inch border for the crust. This layer provides a wonderful tangy-sweet foundation for our Bbq Pulled Beef Pizza.
4. Layer the Cheeses: Next, sprinkle half of your shredded low-moisture mozzarella cheese over the BBQ sauce. Then, evenly distribute half of the shredded smoked gouda or cheddar cheese. The combination of these cheeses provides the perfect melt and depth of flavor.
5. Distribute the Pulled Beef: Now, it’s time for the star! Evenly spread about half of your prepared Bbq pulled beef over the cheese layer. Try to distribute it so that every slice of your Bbq Pulled Beef Pizza gets a generous portion. Don’t pile it too high; a single, even layer is best for even cooking and structural integrity.
6. Add the Red Onion and Remaining Cheese: Scatter half of the thinly sliced red onion over the pulled beef. The red onion adds a lovely textural crunch and a piquant kick that cuts through the richness of the beef and cheese. Finish with the remaining mozzarella and smoked gouda/cheddar cheese, making sure everything is nicely covered.

Baking Your Perfect Bbq Pulled Beef Pizza: Achieving Golden Perfection

This is where your patiently assembled Bbq Pulled Beef Pizza transforms into a crispy, cheesy, and utterly delicious masterpiece.

1. Transfer to the Oven: Carefully slide your assembled Bbq Pulled Beef Pizza from the peel onto the hot pizza stone or directly onto the preheated baking sheet in the oven. If using a cold baking sheet, simply place it into the hot oven. Be swift and confident with the transfer! A quick, decisive push will ensure the pizza doesn’t stick or get mangled.
2. Bake Until Golden and Bubbly: Bake the Bbq Pulled Beef Pizza for 12-18 minutes, depending on your oven’s temperature and the thickness of your crust and toppings. You’re looking for a crust that is golden brown and crispy, with the cheese fully melted, bubbly, and slightly caramelized in spots. The pulled beef should also be warmed through and slightly crisp at the edges. Keep an eye on it, especially in the last few minutes, as ovens can vary. If you notice one side browning faster, carefully rotate the pizza halfway through baking.
3. Check for Doneness: To ensure the bottom crust is perfectly cooked, carefully lift a corner of the pizza with a spatula. It should be firm and deeply golden brown. If it’s pale or soft, continue baking for a few more minutes. Achieving a perfectly crispy bottom is key to an outstanding Bbq Pulled Beef Pizza.
4. Rest and Garnish: Once baked to perfection, carefully remove the Bbq Pulled Beef Pizza from the oven and transfer it to a cutting board. Let it rest for 3-5 minutes before slicing. This brief rest allows the cheese to set slightly, preventing all your delicious toppings from sliding off when you cut it. Just before serving, sprinkle generously with fresh chopped cilantro or parsley. The freshness of the herbs adds a vibrant finish and brightens up the rich flavors of the Bbq Pulled Beef Pizza.

Serving Suggestions for Your Delicious Bbq Pulled Beef Pizza: Enjoy Every Bite

Your hard work has paid off! Now it’s time to enjoy your incredible homemade Bbq Pulled Beef Pizza. Here are a few thoughts on how to best serve it:

1. Slice and Serve Immediately: Use a sharp pizza cutter to slice your Bbq Pulled Beef Pizza into wedges or squares. This pizza is best enjoyed hot, straight from the oven, when the crust is crisp and the cheese is still wonderfully gooey. The warmth really brings out all the smoky, savory flavors.
2. Pair with a Simple Side Salad: To balance the richness of the Bbq Pulled Beef Pizza, a light and fresh green salad with a vinaigrette dressing makes a perfect accompaniment. The crispness of the lettuce and the tang of the dressing provide a lovely contrast.
3. Consider a Coleslaw: A creamy or vinegar-based coleslaw is another fantastic side. Its cool, crunchy texture and often sweet-and-sour profile complement the BBQ flavors exceptionally well, making it a classic pairing for anything BBQ-related, including your Bbq Pulled Beef Pizza.
4. Offer Additional BBQ Sauce or Hot Sauce: For those who love an extra kick or more sauciness, offer a small bowl of extra BBQ sauce or your favorite hot sauce on the side. This allows each person to customize their slice of Bbq Pulled Beef Pizza to their exact preference.
5. Beverage Pairings: A cold craft beer (perhaps a pale ale or a crisp lager), a dry cider, or even a robust root beer can be excellent non-alcoholic choices that pair wonderfully with the hearty flavors of the Bbq Pulled Beef Pizza.
6. Leftovers (if you have any!): Store any leftover Bbq Pulled Beef Pizza slices in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or in a toaster oven, to regain some of that delicious crispness. The microwave will work, but it tends to make the crust less crisp.

Conclusion:

Well, my friends, we’ve journeyed through the steps of creating something truly spectacular, a dish that promises to transform your weeknight dinner or your weekend gathering into an unforgettable culinary event. I genuinely believe that this isn’t just another recipe; it’s an invitation to experience an explosion of flavors and textures that you’ll crave long after the last slice is gone. This creation stands out not just for its unique combination of ingredients but for the sheer joy it brings to the table. It’s comforting, it’s exciting, and it’s surprisingly versatile. The rich, smoky notes of the tender beef, perfectly complemented by the tangy sweetness of the barbecue sauce, all melded with gooey cheese on a crispy crust – it’s a symphony for the taste buds, I tell you.

I’m talking, of course, about our incredible Bbq Pulled Beef Pizza. It’s more than just a pizza; it’s a hearty, satisfying meal that cleverly brings together the best of two beloved worlds: slow-cooked comfort food and everyone’s favorite handheld delight. The beauty of this recipe lies in its ability to deliver complex, deep flavors without requiring hours of active cooking. While the beef takes its sweet time to become melt-in-mouth tender, your role is largely hands-off, allowing you to focus on anticipating the deliciousness to come. Once the beef is ready, assembling the pizza is a breeze, making it an excellent option for entertaining or for a special family dinner where you want to impress without being stuck in the kitchen all evening. Imagine the aroma filling your kitchen – that savory blend of slow-cooked meat, tangy barbecue, and melting cheese – it’s simply irresistible and sets the stage for an extraordinary meal. This recipe truly offers a fantastic return on your culinary investment, providing maximum flavor with surprisingly manageable effort, especially if you prepare the pulled beef ahead of time.

Elevate Your Pizza Experience: Serving Suggestions and Creative Variations

Now, let’s talk about making this already magnificent pizza even better, or perhaps adapting it to your personal taste. When it comes to serving, I highly recommend pairing your pizza with a simple, crisp green salad. A light vinaigrette dressing will cut through the richness of the pizza beautifully, providing a refreshing counterpoint that cleanses the palate. For an extra touch of indulgence, consider a side of crispy homemade onion rings or a generous serving of coleslaw – the creamy, crunchy texture would be a delightful contrast to the soft pulled beef and gooey cheese. As for beverages, a cold craft beer, a dry hard cider, or even a robust Zinfandel would complement the smoky, savory flavors wonderfully. For non-alcoholic options, iced tea with a slice of lemon or a sparkling apple cider would be perfect.

But the fun doesn’t stop there! This recipe is incredibly adaptable, inviting you to put your own spin on it. Don’t be afraid to experiment! If you like a little heat, a sprinkle of red pepper flakes on top before baking, or even a drizzle of sriracha ranch after it comes out of the oven, would add a fantastic kick. For cheese lovers, while mozzarella is a classic, try blending in some smoked gouda or sharp cheddar for a more complex flavor profile. A sprinkling of fresh cilantro or chopped green onions after baking can add a vibrant freshness and a pop of color. And what about different crusts? While a traditional pizza dough is fantastic, imagine this delicious topping on a thin, crispy cauliflower crust for a lighter option, or even a fluffy focaccia for a heartier, bread-like base. You could even turn this into individual mini pizzas using pita bread or English muffins for a fun appetizer or kid-friendly meal. If you’re feeling adventurous, try adding some caramelized onions, roasted bell peppers, or even grilled pineapple for a sweet and savory twist that truly stands out. The possibilities are truly endless, limited only by your imagination!

Your Culinary Adventure Awaits!

So, there you have it. My sincere hope is that this guide has not only inspired you but also empowered you to step into your kitchen with confidence and create this truly exceptional dish. This isn’t just about following instructions; it’s about embarking on a delicious journey that culminates in a meal that will make you proud. Trust me, the effort, however minimal, is absolutely worth the incredible reward of that first bite.

I genuinely encourage each and every one of you to give this recipe a try. Don’t be intimidated by the idea of making your own pizza; it’s a wonderfully rewarding process, and the homemade taste is unparalleled. Once you’ve pulled your masterpiece from the oven, sliced it, and savored every delicious mouthful, I would absolutely love to hear about your experience! Did you stick to the original recipe, or did you venture into some exciting variations? What did your family and friends think? Did you pair it with a crisp salad or a cold beer? Your feedback and stories are what truly bring these recipes to life for me, and for the entire community of home cooks.

Please, don’t hesitate to share your photos and tell us all about your culinary adventures in the comments section below. Your triumphs, your learnings, and even your funny kitchen mishaps are all part of the joy of cooking, and I’m eager to celebrate them with you. So, gather your ingredients, fire up your oven, and prepare to make some truly delicious memories. Happy cooking, everyone!

Ultimate BBQ Pulled Pork Pizza

A quick and crowd-pleasing pizza combining savory BBQ pulled pork with rich BBQ sauce, melted mozzarella, and smoky gouda or sharp cheddar on a crispy crust. This recipe assumes you have prepared pulled pork and pizza dough ready, allowing for a swift assembly and bake for a total time of approximately 30 minutes. If making pulled pork and dough from scratch, total time will be significantly longer.

Prep Time
15 Minutes

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
2 pizzas (12-inch each)

Ingredients

• Pork Shoulder (Boston Butt): 3-4 lbs (for pulled pork, if making from scratch)
• Olive Oil: 2 tbsp (for searing pork)
• Chicken Broth: 1 cup (for pulled pork)
• Worcestershire Sauce: 2 tbsp (for pulled pork)
• Smoked Paprika: 1 tbsp (for pulled pork)
• Garlic Powder: 1 tsp (for pulled pork)
• Onion Powder: 1 tsp (for pulled pork)
• Salt: 1 tsp (for seasoning pork)
• Freshly Ground Black Pepper: 1/2 tsp (for seasoning pork)
• Your Favorite BBQ Sauce: 1.5-2 cups (for mixing with pulled pork)
• Warm Water: 1.5 cups (105-115°F, for pizza dough)
• Active Dry Yeast: 2.25 tsp (for pizza dough)
• Granulated Sugar: 1 tsp (for pizza dough)
• All-Purpose Flour: 3.5-4 cups (for pizza dough)
• Olive Oil: 2 tbsp (for pizza dough) + extra for coating bowl
• Salt: 1 tsp (for pizza dough)
• Cornmeal or Semolina: A generous sprinkle (for dusting)
• Prepared Pizza Dough: Enough for two medium (12-inch) or one large (14-16 inch) pizza
• Your Favorite BBQ Sauce: 1/2 cup (for pizza base)
• Low-Moisture Mozzarella Cheese: 1.5-2 cups, freshly shredded
• Smoked Gouda or Sharp Cheddar Cheese: 1 cup, freshly shredded
• Red Onion: 1/2 medium, thinly sliced
• Fresh Cilantro or Parsley: 1/4 cup, chopped (for garnish)
• Optional Toppings: Thinly sliced jalapeños, roasted bell peppers, grilled corn kernels

Instructions

1. Step 1
   Pat pork shoulder dry, season generously with salt and pepper. Sear pork in 2 tbsp olive oil in a Dutch oven until deep brown on all sides (3-5 min/side). Remove pork. Deglaze pot with 1 cup chicken broth, scraping bits. Stir in Worcestershire, smoked paprika, garlic powder, and onion powder. Return pork to pot. Cover tightly and slow cook: either in oven at 300°F (150°C) for 3-4 hours, or in a slow cooker on low for 6-8 hours (or high for 3-4 hours) until fork-tender. Remove pork, shred with forks, discarding fat. Skim fat from cooking liquid, then add 1/2 cup liquid and 1.5-2 cups BBQ sauce to pork; toss to coat. (This step adds significant time, assume pre-made pulled pork for the 30-min total recipe time.)
2. Step 2
   In a large bowl, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp sugar; let sit 5-10 minutes until foamy. Add 2 tbsp olive oil and 1 tsp salt. Gradually add 3.5-4 cups all-purpose flour, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Lightly oil a clean bowl, place dough in it, turning once to coat. Cover and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. Punch down and divide for 2 pizzas. (This step adds significant time, assume pre-made dough for the 30-min total recipe time.)
3. Step 3
   If using a pizza stone or steel, place it in your oven and preheat to its highest setting, usually 475-500°F (245-260°C), for 30-45 minutes. Lightly dust your pizza peel or baking sheet with cornmeal or semolina to prevent sticking.
4. Step 4
   Take one portion of prepared pizza dough and gently stretch or roll it into a 12-14 inch circle. Transfer the shaped dough to your prepared pizza peel or baking sheet. Spoon 1/4 to 1/3 cup of BBQ sauce evenly over the dough, leaving a 1/2-inch border for the crust.
5. Step 5
   Sprinkle half of the shredded low-moisture mozzarella cheese, then half of the shredded smoked gouda or sharp cheddar cheese over the BBQ sauce. Evenly spread about half of your prepared BBQ pulled pork over the cheese layer.
6. Step 6
   Scatter half of the thinly sliced red onion over the pulled pork. Finish with the remaining mozzarella and smoked gouda/cheddar cheese.
7. Step 7
   Carefully slide the assembled pizza from the peel onto the hot pizza stone or directly onto the preheated baking sheet in the oven. Bake for 12-18 minutes, or until the crust is golden brown and crispy, and the cheese is fully melted, bubbly, and slightly caramelized in spots. The pulled pork should be warmed through.
8. Step 8
   Once baked to perfection, carefully remove the pizza from the oven and transfer to a cutting board. Let it rest for 3-5 minutes before slicing. Just before serving, sprinkle generously with fresh chopped cilantro or parsley. Slice into wedges and enjoy hot!

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.