This pulled pork pizza is piled with fresh sweet corn, tangy barbecue sauce, melty cheeses, bright herbs and pickled onions. It’s full of summer flavor and incredibly satisfying.
There’s nothing like a good grilled pizza in the summer.
This pizza is a huge favorite in our house. Grilled crust? Always. Tangy, saucy pulled pork? Absolutely. Fresh sweet corn, sliced right from the cob for crisp texture and peak flavor? Yes. Add melty cheese, extra BBQ sauce, fresh herbs and pickled onions and you’ve got an addictive combination.
You won’t want to stop eating it.
The elements come together so well: tender pulled pork, crunchy corn, gooey cheese, bright herbs and the acidity of pickled onions. I love slicing the corn straight from the cob onto the pizza for that fresh, crunchy bite.
Pulled pork may be my favorite meat, so I’m always finding new ways to use leftovers. This pizza is the perfect way to reinvent leftover pulled pork from a party or big family dinner. It’s also flexible if you buy prepared pulled pork from the deli in a pinch—just heat and use.
I usually wouldn’t make pulled pork solely for this recipe, but when I plan for leftovers it’s a delightful option the next day.
I often freeze extra pulled pork for future meals. It freezes and reheats beautifully, so making a double batch to keep on hand is an easy way to ensure you can pull this pizza together any time.
It’s so good!
For cheese I like a combination of mild Italian cheeses and sharp white cheddar. The sharp cheddar plays well with the BBQ sauce and adds a nice, savory bite—so use both if you can. Use your favorite BBQ sauce generously; it stands in for tomato sauce on this pie and brings the whole thing together.
If you want to customize, add sliced red onion instead of pickled onions, jalapeño or bell pepper for heat or even thinly sliced mushrooms. This pizza is a great “clean out the fridge” canvas.
I prefer skipping tomato sauce here so the barbecue flavor, sweet corn and cheeses can shine. The result is a savory-sweet pizza with crunch, melty cheese and bright finishing toppings—everything you want in a summertime pie.
The pizza is savory and sweet, with crunch and melty cheese. Everything I want in life!
Pulled Pork Pizza with Sweet Corn
BBQ Pulled Pork & Sweet Corn Pizza
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Ingredients
Dough
- 1 cup warm water
- 3 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- flour and coarse cornmeal for dusting
Pizza
- ⅔ cup your favorite BBQ sauce
- 4 to 6 ounces pulled pork leftover or deli prepared
- 3 ears of corn, kernels cut from the cob
- 4 ounces freshly grated provolone cheese
- 4 ounces freshly grated sharp white cheddar cheese
- 2 ounces finely grated parmesan cheese, plus more for topping
- pickled onions, for topping
- 1 handful of fresh herbs, like basil, cilantro or parsley
Instructions
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In a large bowl, combine warm water, yeast, honey and olive oil. Stir and let sit until foamy, about 10 minutes. Add flour and salt, stirring until the dough starts to come together. Form into a ball and knead in up to 1/2 cup additional flour on a floured surface until smooth. Coat the bowl lightly with olive oil, return the dough, cover with a towel and let rise in a warm place for 1 to 1½ hours.
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After rising, punch down the dough and shape it on a floured surface into your desired pizza shape with a rolling pin or your hands. Cover with a towel and let it rest briefly.
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Preheat the grill on high for 10–15 minutes so the cooking surface reaches roughly 450–500°F. If it’s too hot, lower the heat slightly before cooking.
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Be ready with all toppings assembled: warm the pulled pork, grate the cheeses and slice the corn kernels from the cob. Dust a pizza peel generously with flour and coarse cornmeal to prevent sticking.
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Quickly transfer the stretched dough to the dusted peel. Spoon BBQ sauce over the dough, sprinkle a layer of cheese, add pulled pork, corn kernels, more cheese and a few extra spoonfuls of BBQ sauce.
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Use a spatula or a second peel to slide the pizza onto the grill grates. Turn the burner directly under the pizza to low, close the lid and cook until the crust is bubbly and golden, about 5–8 minutes depending on crust thickness. Rotate as needed to ensure even browning. The pizza is done when the edges are puffed and golden.
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Remove the pizza to a cutting board, top with extra parmesan, fresh herbs and pickled onions, slice and enjoy.
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I appreciate you so much!
Pink toppings always!