Fresh rolled pizza dough topped with mustard based BBQ sauce in place of tomato sauce, then layered with leftover pulled pork, slices of smoked sausage, cheddar cheese and cooked for 2 minutes in an outdoor pizza oven. The pulled pork BBQ pizza is finished with a layer of sweet pickles. I know the pickles sound weird. But they are fantastic. Indeed, the acidity and sweetness of the pickles really bring this recipe together.

While this is our first pizza cooked in an outdoor pizza oven, it’s not our first pizza recipe. Check out this pear and prosciutto pizza or this similar BBQ pizza if you are freaking out about the pickles on pizza. Although, if you are slightly more daring, maybe a jerk chicken pizza or this smoked salmon pizza.

Pulled Pork BBQ Pizza in a Pizza Oven Ingredients:

• 2 tablespoons semolina flour, divided
• 1 dough ball
• Mustard based BBQ sauce, substitute tomato based BBQ sauce or Alabama white sauce.
• Leftover pulled pork
• Smoked sausage, we used jalapeno cheddar sausages
• Three cheese cheddar
• Sweet pickle chips

Other Equipment Needed:

• Outdoor pizza oven, we used the Kiln from Everdure
• Pizza peel

I am intentionally vague on amounts in this recipe, because everything depends on how big your dough ball is. We used about 1/4 cup of sauce, 1/2 cup of pulled pork and maybe a sausage and a half. Adjust your amounts accordingly.

First, spread a teaspoon of semolina flour on a cutting board and begin working the dough. I know your first inclination is to grab a rolling pin. That was mine too:

The rolling pin works, but hands work better when rolling out pizza dough. Obviously, you can see that I’m quite excited about how well the hands work:

Nobody should be that excited about pizza dough, but here I am!

Spread the other tablespoon of semolina over the pizza peel and set the flattened dough right on the peel and drizzle the BBQ sauce:

Use the back of a spoon to spread the sauce evenly, leaving the outer inch or so naked:

Why use Semolina Flour when Making Pizza?

The semolina keeps the tacky dough from sticking to the cutting board or pizza peel. It is also amazing for improving the texture of the crust in that it makes it crispier. While you might be tempted to use corn meal if semolina is not available, I would suggest making sure to find the semolina. Although corn meal works great for cooking pizzas inside in the oven that generally taps out at 500F, dedicated pizza ovens often go above 700F and can go as high as 900F. Consequently, corn meal will burn at those temps.

Next, slice the smoked sausage. We used jalapeno cheddar sausage:

Then, lay down the smoked sausage, pulled pork and triple cheddar cheese:

For the pizza oven listed in the title, I used an Everdure Kiln pizza oven with temps in the 700+ range so this will not take long.

The Kiln is pretty slick as far as pizza ovens go. The bottom of the cook chamber is a pizza stone which rotates so all we have to do is slide the pizza in, wait a couple minutes and we have amazing pizza.

Pro Tip ~ Make Sure the Pizza Slides off the Peel

Before you insert the pizza into the pizza oven, give the peel a little yank to make sure the pizza will slide. If it doesn’t, lift up the stuck side and sprinkle a little more semolina flour underneath.

Aaaannnddd in 2 minutes, the pizza is ready:

Then scatter some sweet pickles over the top:

Finally, slice and serve:

BBQ Pizza in a Pizza Oven Recap:

This is truly a unique pizza. The mustard sauce and the pickles really set this pizza apart from just about anything else out there. And the combo of flavors is really out of this world. The pickles freak some folks out, but the vinegar and sweetness of the pickles really bring all of this together. I highly recommend giving this a try. Like tomorrow. Or even tonight. Get after it!

If you have any questions, feel free to shoot me an email. Here’s my email address.

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Recipe Card:

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Pulled Pork BBQ Pizza in a Pizza Oven

Fresh dough, topped with BBQ sauce, cheddar cheese, pulled pork and smoked sausage. The BBQ pizza is cooked in a pizza oven and topped with sweet pickles.

Course Entree, Main Course, Pizza

Cuisine American, American Fare, Barbecue, BBQ, Pizza, Pulled Pork

Keyword Andouille Sausage, Andouille Smoked Sausage, Andria's BBQ Sauce, Barbecue Pizza, BBQ Pizza, Cheddar, Cheddar Cheese, Jalapeno, Jalapeno Cheddar, Mustard Sauce, Pickles, Pickles on Pizza, Pizza, Pizza Dough, Pizza Oven, Pizza Stone, Pulled Pork, Semolina, Semolina Flour, Smoked Sausage

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Servings 4 People

Equipment

• 1 Outdoor pizza oven
• 1 Pizza peel

Ingredients

• 2 tablespoons Semolina flour Divided
• 1 Fresh dough ball
• ¼ cup Mustard based BBQ sauce Substitute tomato based sauce or Alabama white sauce
• Smoked sausages Sliced
• Leftover pulled pork
• Triple cheddar cheese Substitute your favorite pizza cheese
• Sweet pickles

Instructions

• Sprinkle half of the semolina on a cutting board and place the dough down and roll it out. Work the dough with your hands until it is big enough for a pizza. Then lay down the other half of the semolina on a pizza peel and place the flattened pizza dough on the peel
• Pour enough mustard BBQ sauce (or whatever BBQ sauce you prefer) onto the dough and use the back of the spoon to cover all but the outer one inch of the dough.
• Layer down the pulled pork, slices of smoked sausage and the cheese
• Set the pizza oven to north of 700F and put the raw pizza inside. If the pizza oven does not have a rotating bottom, rotate the pizza with the peel about 60 seconds in,. After a full 2 minutes, remove the pizza from the oven.
• Lay down the sweet pickles and slice the pizza
• Enjoy

Video

The post Pulled Pork BBQ Pizza in a Pizza Oven first appeared on GrillinFools.

Author information

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

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