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    Home » Recipes » Pizza Recipes » Leftover Pulled Pork Pizza With BBQ Sauce & Pickles

    Leftover Pulled Pork Pizza With BBQ Sauce & Pickles

    Published: Jun 5, 2021 · Modified: Jul 2, 2021 by Jenna Passaro · This post may contain affiliate links.

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    Image collage with text overlay of BBQ Pulled Pork Pizza.

    Have leftover pulled pork? Make this BBQ Pulled Pork Pizza with leftovers and fresh pizza dough. In less than 30 minutes you’ll be eating delicious homemade pizza. Let’s make it!

    Closeup of a slice of Leftover Pulled Pork Pizza on a cutting board.

    I don’t know about you, but when we make a big ol’ batch of pulled pork, it’s enough to meal prep for days. Cooking leftover pork the next day or two means that you need to get creative so your dinners don’t become boring. I can help!

    Table of Contents

    • Why it’s so delicious
    • Ingredients to make it
    • How to make this pizza
    • FAQs for making this pizza
    • The Perfect Pizza Setup
    • More pizza recipes from Sip Bite Go
    • Are you a foodie, too?
    • Leftover Pulled Pork Pizza Recipe | Sip Bite Go

    Why it’s so delicious

    Tacos might seem like the obvious answer for “what to do with leftover pork” — but pizza is where it’s at! With the addition of so many sweet and spicy flavors, this recipe makes the most of pulled pork leftovers and refrigerator staple ingredients.

    Side shot of pulled pork on a plate.

    Ingredients to make it

    This pizza is so much fun to make because of the creative ingredients. Substitute toppings to suit your tastes.

    Top down shot of pizza with Ingredients list for Pork Pizza Recipe.
    • For the pizza base: a ball of pizza dough, flour, olive oil, salt.
    • For the toppings: pizza sauce, cooked pulled pork, bbq sauce, mozzarella cheese, cheddar cheese, cherry tomatoes, a serrano pepper (substitute jalapeno pepper).
    • To finish and serve: pickles (use bread and butter pickles or dill pickles), fresh chopped parsley.

    How to make this pizza

    Now I’ll walk you through how to make this pizza with leftovers in 30 minutes or less.

    Step 1. Prep dough and make pulled pork in advance. Cook pulled pork up to 3 days before making this pizza. Take the raw pizza dough before making pulled pork pizza.

    Chef’s tip: To help the dough rise, take it out of the fridge the morning of, or at least a few hours before, making the pizza. It stretches more easily at room temperature.

    Collage demonstrating steps to make pizza including dough rising, stretching dough, and adding oil to pizza crust.

    Step 2. Prep for baking the pizza. Preheat the oven to 450 degrees F. Set out a large rimmed baking sheet lined with parchment paper. Brush half of the olive oil on the parchment paper.

    Add half the flour to the center of a large butchers block or flat surface. Put the other half off to the side.

    Step 3. Stretch the pizza dough. Roll the raw premade pizza dough in the flour in the center of your work surface. Coat it all over in a light dusting of the flour.

    Begin stretching the ready made pizza dough by pinching the outside in a circular motion to spread out the crust.

    Then you can alternate between:

    • Pinching the center of the dough with your fingers.
    • Pressing the dough out on your work surface.
    • Using your knuckles to stretch the dough from underneath.

    You’ll want to pick up some extra flour as you stretch the dough – which will help it hold a larger size. See the Sip Bite Go guide to stretching pizza dough for more visuals.

    Step 4. Par bake pizza dough. Transfer the stretched pizza dough to the baking sheet pan. Brush the remaining 1 tsp of olive oil around the outside of the pizza dough. Sprinkle the crust with a pinch of salt.

    Bake the naked pizza dough in the oven for 7 minutes at 450 degrees F.

    Step 5. Prep oven for the second (final) bake with toppings. Once it’s done baking, remove the parbaked pizza from the oven and preheat the oven to 500 degrees F.

    Top down shot of hand dient adding bbq sauce to pizza with pulled pork.

    Step 6. Add pulled pork pizza toppings. First, add the pizza sauce and spread it on the base of the pizza. Then, add the cooked pulled pork and drizzle the bbq sauce on top of the pizza. Sprinkle on the mozzarella and cheddar cheese. Top with cherry tomatoes and sliced pepper.

    Top down shot of pizza topping ingredients on parbaked pizza crust.

    Step 7. Bake pizza with toppings. Add parbaked pizza with toppings to the oven and bake at 500 degrees F for 7-10 minutes, until the cheese has completely melted.

    Top down shot of hand adding pickles to pulled pork pizza

    Step 8. Finish and plate pizza. Remove leftover pulled pork pizza from the oven and transfer to a butchers block. Add pickles and sprinkle the pizza with fresh chopped parsley.

    Slice and serve.

    Top down shot of sliced pizza with pulled pork and pickles on butchers block.

    FAQs for making this pizza

    Can you make pizza sauce instead of using premade jar sauce?

    Yes, see this recipe for making tomato sauce with canned tomatoes. If you’re in a rush, here’s an easy premade pizza sauce substitution you can mix together:
    1 cup canned, plain tomato sauce
    1 tsp Italian seasoning blend (any)
    ¼ tsp salt
    ⅛ tsp pepper

    Looking for pulled pork recipe tips?

    Make pulled pork in the crock pot or use this recipe for sous vide pulled pork. If you’re looking for another recipe for leftover pulled pork, see these pulled pork quesadillas.

    How long does leftover pulled pork last?

    Store leftover pulled pork recipes for up to 3 days in an airtight container on the refrigerator. My preferred method is to toss the pork in BBQ sauce before storing it.

    Want to make serrano or jalapeno peppers less spicy?

    In the video demonstration, you’ll see I tame the heat of this pizza by removing the seeds with a knife after slicing the pepper. This removes a lot of the heat, but the pizza will still have a mild spicy kick to it. Which is why I don’t serve my toddler any pieces with pepper on them.

    Side shot closeup of pizza with pulled pork, bbq and pickles.

    The Perfect Pizza Setup

    Want to make restaurant style pizza at home? I’ve got you covered! Here are some of my top tips, tricks, secret ingredients and tools for a pizza night everyone will look forward to, again and again.

    1. NEVER do this… Contrary to what most people believe, when baking pizza on a sheet pan, never add toppings to raw pizza dough. Instead, follow my recipe for making homemade pizza with ready made dough, which will teach you how to par bake pizza dough first.
    2. Get help from secret ingredients…
      – This dough seasoning is the secret to real Italian-tasting homemade pizza dough.
      – Add pizza seasoning to store bought pizza sauce. This makes the pizza taste really fresh!
    3. Herbs are for after… In my weekly pizza making practice, I’ve found that fresh herbs, like basil, need to be added to pizza after the pizza is done baking (so the herbs don’t wilt).
    4. Buy fresh dough and get amazing results. Yup, fresh dough from grocery stores is one of my favorite short-cuts. Learn how to use fresh Trader Joe’s pizza dough and Whole Foods pizza dough with my tutorials.
    5. Frozen pizza can taste amazing, too!! Learn how to spruce it up with this recipe for pizza using frozen crust.
    6. Slice pizza pies like a chef with just a few swipes, using big ol’ pizza cutters.
    7. Want to grill pizza? Here are some pizza grilling tools to check out.
    8. Do you really need to cook pizza on the rack? Nope! I basically never do. Here are tools you see me using in my tutorials on cooking pizza in the oven…
      – Bake pizza on a rimmed baking pan set to get a beautiful golden brown crust.
      – Love crispy crust? Let the air flow with this dishwasher safe pizza pan.
      – Get personal – let your fam / friends top their own pies with this set of personal pizza pans.

    More pizza recipes from Sip Bite Go

    • Cheeseburger pizza
    • Philly cheese steak pizza
    • Smoked Traeger pizza
    • Chicken spinach pizza with bacon
    • Homemade pizza dough
    • Pizza sauce recipe
    • White pizza sauce
    • See tips for stretching pizza dough by hand
    • Learn how to make frozen premade pizza crust taste better
    • GUIDE: how to cook chicken breast for pizza
    Top down shot close up of sliced pork pizza with pickles and tomatoes.

    Are you a foodie, too?

    I have another recipe you’re going to freak out about.

    East coasters… where you at?? You have to see this Philly Cheese Steak Pizza. Holy deliciousness. My husband and I were craving this pizza and he had a Friday off of work so we made it a happy hour around 2pm.

    I shut down the computer and we got in the kitchen and cooked this up. There’s a white sauce (or you can use store bought Alfredo sauce), sautéed onions and peppers (a must – so good) and then coulotte steak.

    You can use leftover flank steak or even deli sliced steak for a shortcut. You really have to try this if you’re a pizza lover.

    Well, that’s it! Leave a comment here or find me on Instagram @sipbitego to let me know what you think about this creative pizza recipe. Want to make restaurant-style food at home? I’ll teach you how, with in-depth video guides on the Sip Bite Go channel.

    Closeup of a slice of Leftover Pulled Pork Pizza on a cutting board.

    Leftover Pulled Pork Pizza Recipe | Sip Bite Go

    Have leftover pulled pork? Make this BBQ Pulled Pork Pizza with leftovers and fresh pizza dough. In less than 30 minutes you’ll be eating delicious homemade pizza. Let’s make it!
    5 from 3 votes
    Print Pin Rate
    Course: Dinner, Main Course
    Cuisine: American, BBQ
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Finish Time: 5 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 793kcal
    Author: Jenna Passaro

    Ingredients

    For the pizza crust

    • 2 ball pizza dough 16 oz
    • 2 tsp olive oil all purpose
    • ½ tsp salt

    For theleftover pulled pork pizza toppings

    • ½ cup pizza sauce
    • 1 cup pulled pork cooked, diced intochunks
    • ¼ cup bbq sauce
    • 1 cup mozzarella cheese
    • ½ cup cheddar cheese
    • 6 cherry tomatoes halved lengthwise
    • 1 serrano pepper sliced thin
    • ¼ cup pickles bread and butter picklesor dill pickles
    • 3 tsp parsley fresh chopped

    Instructions

    • Prep dough and make pulled pork in advance. Cook pulled pork up to 3 days before making this pizza. Take the raw pizza dough before making pulled pork pizza. Ideally, you’ll move it to the counter from the fridge the morning of, or at least a few hours before making pizza. It won’t stretch as easily if it’s cold.
    • Prep for baking the pizza. Preheat the oven to 450 degrees F. Set out a large rimmed baking sheet lined with parchment paper. Brush half of the olive oil on the parchment paper. Add half the flour to the center of a large butchers block or flat surface. Put the other half off to the side.
    • Stretch the pizza dough. Roll the raw premade pizza dough in the flour in the center of your work surface. Coat it all over in a light dusting of the flour. Begin stretching the ready made pizza dough by pinching the outside in a circular motion to spread out the crust. Then you can alternate between pinching the center of the dough with your fingers, pressing it out on your work surface, and using your knuckles to pull the dough from underneath in an outward motion. You’ll want to pick up some extra flour as you stretch the dough –  which will help it hold a larger size. I don’t aim for a perfect square or circle – the most beautiful pizzas are au natual. Check out the Sip Bite Go guide to stretching pizza dough for visuals.
    • Par bake pizza dough. When it’s large enough, use both arms (up to your elbows) to transfer the stretched pizza dough to the baking sheet pan. Brush the remaining 1 tsp of olive oil around the outside of the pizza dough which will help give it a golden crust. Sprinkle the crust with a pinch of salt. DO NOT add the gourmet toppings at this time! Bake the naked pizza dough in the oven for 7 minutes at 450 degrees F. While it cooks, set out pizza toppings.
    • Prep oven for the second bake. Once it’s done baking, remove the parbaked pizza from the oven and preheat the oven to 500 degrees F.
    • Add pulled pork pizza toppings. First, add the pizza sauce and spread it on the base of the pizza. Then add the cooked pulled pork and drizzle the bbq sauce on top of the pizza. Sprinkle on the mozzarella and cheddar cheese. Finally, top the pork pizza with cherry tomatoes and sliced serrano pepper.
    • Bake pizza with toppings. Add parbaked pizza with toppings to the oven and bake at 500 degrees F for 7-10 minutes, until the cheese has completely melted.
    • Finish and plate pizza. Remove leftover pulled pork pizza from the oven andtransfer to a butchers block. Add pickles and sprinkle the pizza with freshchopped parsley. Slice and serve

    Video

    Notes

    Can you make pizza sauce instead of using premade jar sauce?
    Yes, see this recipe for making tomato sauce with canned tomatoes. If you’re in a rush, here’s an easy premade pizza sauce substitution you can mix together:
    1 cup canned, plain tomato sauce
    1 tsp Italian seasoning blend (any)
    ¼ tsp salt
    ⅛ tsp pepper
    Looking for pulled pork recipe tips?
    Make pulled pork in the crock pot or use this recipe for sous vide pulled pork. If you’re looking for another recipe for leftover pulled pork, see these pulled pork quesadillas.
    Want to make serrano or jalapeno peppers less spicy?
    In the video demonstration, you’ll see I tame the heat of this pizza by removing the seeds with a knife after slicing the pepper. This removes a lot of the heat, but the pizza will still have a mild spicy kick to it. Which is why I don’t serve my toddler any pieces with pepper on them.
    See the Sip Bite Go Youtube recipe video for pulled pork pizza.

    Nutrition

    Calories: 793kcal | Carbohydrates: 115g | Protein: 33g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 2745mg | Potassium: 247mg | Fiber: 4g | Sugar: 29g | Vitamin A: 754IU | Vitamin C: 10mg | Calcium: 290mg | Iron: 7mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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