BBQ Pork Neapolitan Pizza Recipe

solo bbq pork

BBQ Pork Neapolitan Pizza

I love good leftovers that can be used to make incredible pizzas. For this one, we'll use some leftover pork carnitas (or regular pulled pork) and transform it into a spectacular pizza with a smokey bbq sauce, fresh jalapeno, pickled red onion, and cilantro.
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Pizza Style: Neapolitan
Oven Type: Outdoor Pizza Oven
Keyword: Pork
Prep Time: 5 minutes
Cook Time: 3 minutes
Servings: 2 servings
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For the Pizza:

  • 1 doughball Easy Poolish Pizza Dough
  • BBQ Sauce Your favorite sauce will work
  • 3/4 cup Pulled Pork, or pork carnitas
  • 4 oz Fresh Mozzarella, torn into pieces
  • 1/2 Jalapeno, sliced
  • Cilantro, chopped, to taste

Pickled Red Onion

  • 1 large Red Onion sliced
  • 2 cups White Vinegar
  • 2 cups Water
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 10 Peppercorns (Whole)
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  • Prepare your pizza dough two days ahead of time to give the dough time to cold ferment.
  • Begin by making the pickled red onion. Add water and vinegar to a small pot and heat over medium-high heat until boiling. Add salt and sugar, stir to dissolve. With the liquid at a boil, add red onion and peppercorns, then shut off the heat. Allow to sit for 5 minutes to cool a bit, before pouring into a glass mason jar. Continue cooling at room temperature, about one hour, before placing in refrigerator to continue pickling. Onions can be used as early as two hours after cooking, however the flavor will be more pronounced 24+ hours.
  • Preheat your pizza oven until the center of the stone reaches 800F.
  • Stretch out your dough into a 12" round. Top with BBQ sauce, fresh mozzarella, cooked and shredded pork, and jalapenos.
  • Launch into your pizza oven and cook for 90 – 120 seconds, ensuring to rotate frequently as needed until the crust is evenly browned.
  • Remove from the oven and top with pickled red onion and cilantro. Serve and enjoy!

Written by Derek Gaughan

Derek Gaughan is the Founder and Content Lead for Pala Pizza. He's been featured in PMQ Magazine, The Washington Post, and Home & Gardens. Derek holds an MBA from Pennsylvania State University and is a trained pizzaiolo, specializing in New York style, Neapolitan, and Detroit pizzas.

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