Grilled BBQ Pulled Pork & Sweet Corn Pizza.
This pulled pork pizza is loaded with fresh sweet corn, barbecue sauce, herbs, cheeses and pickled onions. So delicious and flavorful!
Love me a good summer grilled pizza!
This is a big big favorite in our house. Pizza on the grill? Check. BBQ pulled pork, all saucy and tangy and wonderful? Check again. Super sweet and crisp corn, at its peak flavor? Major check.
You won’t want to stop eating this pizza, I swear!
The pizza has just about everything I love. The pulled pork is amazing. The sweet corn is so delicious right now. I slice it directly from the cob on to the pizza – it’s refreshing and crunchy. Then we have melty cheese, more BBQ sauce, a bunch of fresh herbs and some pickled onions.
Seriously, it has all the flavors that you need.
Pulled pork is quite possibly my favorite meat ever, so I’m always looking for new and fun ways to use it. It’s so versatile and everyone else in the house loves it, so I knew we couldn’t go wrong with pizza. Plus, I shared a pulled pork pizza nearly a decade ago that is also loaded with flavor.
I knew a summer version would be incredible.
This recipe is PERFECT for leftover pulled pork. You know, if you have a party or even just a larger sunday dinner and have some pulled pork leftovers? Oh yes, this is exactly what you should do with it.
In fact, I would never make pulled pork JUST for this recipe. I mean, maybe with this in mind for leftovers, yes, but never just for it.
Or maybe – you even have pulled pork in the freezer? I often take the leftovers and toss them in the freezer. Or make a double batch at once so I can immediately freeze some for a future meal. It’s one of the only things I think is worth throwing in the freezer – and the flavor stays so well.
It’s so good!
Now I will say, if you’re just madly craving this pizza (don’t blame you, it’s fab!), there is another option! Both costco and the jack daniel’s brand makes prepared pulled pork and it’s in the cold/deli section. I’ve used it in a pinch for parties and it’s pretty good. All you do is heat it in the oven or even the slow cooker – or a saucepan! And you’ve got pulled pork for your pizza. Wins all around!
When it comes to cheese, I like a mix of classic italian cheeses here with sharp white cheddar. The white cheddar gives a nod to the BBQ sauce and really brings out that sharp flavor. I highly suggest doing both!
Lots of BBQ sauce on top! Whatever sauce you love – any kind works, truly! I’d probably choose this cola BBQ sauce at the moment. If we’re talking jarred, I would pick bone suckin’ sauce!
You can also add on a few other clean-out-the-fridge ingredients if you’d like. Sliced red onion instead of pickled, jalapeno or bell peppers, even thinly sliced mushrooms.
I like to keep the tomato sauce off this pizza, mostly because non-tomato based pizzas are the ones I love the most. All of the other flavors shine so much that you don’t need a tomato sauce. The BBQ sauce more than makes up for it!
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
- 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
- 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, parsley, etc
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 1/2 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 1.5 hours.
- After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it loosely into your desired shape. Place the towel back over the dough to rest.
- Preheat the grill to high heat for 10 to 15 minutes - you want the temperature to be around 450 to 500 degrees F. If needed, lower the temperature a little bit.
- Now comes the time when you need to be prepared! Have the pulled pork ready to go in a bowl, have all the cheese grated. Have the corn sliced from the cob. Generously cover a pizza peel with flour and coarse grind cornmeal. This will help prevent the dough from sticking.
- Moving quickly, transfer your pizza dough to the pizza peel, quickly rolling it a bit more if needed but making sure the entire bottom is floured/cornmeal very well. Spoon some BBQ sauce all over the dough quickly. Top with a sprinkling of cheese, then the pulled pork, the corn, more cheese and BBQ sauce.
- Quickly and gently use a spatula or additional pizza peel to slide your pizza directly on to the grill grates. Decrease the heat directly under the pizza to low - just that single burner. Close the lid and cook until the pizza dough is bubbly and golden, anywhere from 5 to 8 minutes – but this will depend on the thickness of your crust. Just be sure to continue to check it. It will be finished when the edges are golden and puffed up! You can rotate the pizza a few times if you feel it needs it.
- Once the pizza is finished, slide the peel under it and transfer it to a cutting board. Cover it with more parmesan, fresh herbs and pickled onions. Enjoy!
Pink toppings always!