Smoked BBQ Pizza
This Smoked BBQ Pizza is packed full of so much amazing flavor! It is easy to make and is guaranteed to make everyone ask for seconds on pizza night!
A DELICIOUS SMOKED PIZZA RECIPE
I really love my smoker, in the summer months it gets so many uses that we go crazy sometimes. This Smoked BBQ Pizza is one of our favorites! It is super easy using premade pizza dough and adding some easy toppings. If you have never tried a smoked pizza before, you are absolutely missing out. With the flavor of the pizza alone and the smoke that it adds to it really just sets it off from your normal pizza. This is one of our go-to pizza recipes when the summer months roll around, the whole family cannot get enough of it, and I’m hoping you will feel the same. So if you want to find some new recipes to utilize your smoker this Smoked BBQ Pizza Recipe is exactly what you need.
FREQUENTLY ASKED QUESTIONS:
Yes! If you do not want to use refrigerated or premade dough you can absolutely make your own. You can also use my recipe for Homemade Pizza Dough as well.
This is a personal preference you can go as sweet or as spicy as you’d like. We also have a Homemade BBQ Sauce you can make if you want homemade.
Yes, since we are smoking the cheese it needs to be able to be cut into sections, this also reduces any preservatives. We then shred the cheese after it has cooled to top the pizza.
Yes, I highly recommend using a pizza stone for this. You have uncooked dough that runs the risk of falling through the grates of the smoker. However, you could use a regular pizza pan. You won’t get as crispy a crust as you would with a pizza stone but it still works.
You can use any leftover pulled pork you might have on hand or you can also buy packages of pulled pork at the grocery store.
This can be stored in an airtight container in the refrigerator where it will keep for up to 3-4 days. It can also be frozen. Place the cooled slices in a freezer bag and it will keep frozen for up to 2 months. To defrost, remove to refrigerator overnight until thawed. You can reheat in the microwave or in the oven.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- pizza dough
- olive oil
- bbq seasoning rub
- bbq sauce
- pulled pork
- red onion
- block mozzarella cheese
- block cheddar cheese
- cilantro as garnish
HOW TO MAKE A SMOKED BBQ PIZZA:
Set the smoker to 180 degrees F.
Cut mozzarella and cheddar cheese into cubes and add to a cast iron skillet or casserole dish. Place into the smoker and smoke for 1 hour. Remove from the smoker and place into the refrigerator to chill as you prepare the pizza. Crank the smoker up to 450 degrees F and place the pizza stone inside to preheat. (Make sure to let the pizza stone heat up fully to the same temperature as the smoker before placing the pizza on to cook. This can take longer than the normal amount of time it takes for the smoker to get to temperature)
Prepare the pizza. Place a sheet of parchment paper over a wooden cutting board. Lightly flour the parchment paper and place the dough in the center. Add a second sheet of parchment paper over the top of the dough and then roll out to 14 inches.
Brush dough with olive oil and season with bbq rub.
Spread the bbq sauce over the dough stopping 1” from the edge.
Add the pulled pork and red onions evenly across the pizza. Save about ¼ cup of each to place onto the top of the cheese.
Remove cheese from the refrigerator and grate into a medium bowl. Sprinkle cheese evenly over the top of the pizza.
Next, space remaining pulled pork and onions atop the cheese.
Slide the pizza with parchment paper onto the pizza stone. Smoke for 15 minutes. Rotate the pizza to evenly cook halfway through.
Remove the parchment paper from under the pizza. Smoke for several more minutes or until the crust is at desired crispiness.
Garnish with chopped cilantro and enjoy!
WANT MORE DELICIOUS RECIPES?
Smoked BBQ Pizza
Ingredients
- 1 pound refrigerated pizza dough
- 2 Tablespoons olive oil
- 1 Tablespoon bbq seasoning rub
- 1 cup bbq sauce
- 2 cups pulled pork
- 1 small red onion sliced
- 4 ounces block mozzarella cheese
- 4 ounces block cheddar cheese
- cilantro, as garnish optional
Instructions
- Set the smoker to 180 degrees F.
- Cut mozzarella and cheddar cheese into cubes and add to a cast iron skillet or casserole dish. Place into the smoker and smoke for 1 hour. Remove from the smoker and place into the refrigerator to chill as you prepare the pizza.
- Crank the smoker up to 450 degrees F and place the pizza stone inside to preheat. (Make sure to let the pizza stone heat up fully to the same temperature as the smoker before placing the pizza on to cook. This can take longer than the normal amount of time it takes for the smoker to get to temperature)
- Prepare the pizza. Place a sheet of parchment paper over a wooden cutting board. Lightly flour the parchment paper and place the dough in the center. Add a second sheet of parchment paper over the top of the dough and then roll out to 14 inches.
- Brush dough with olive oil and season with bbq rub.
- Spread the bbq sauce over the dough stopping 1” from the edge.
- Add the pulled pork and red onions evenly across the pizza. Save about ¼ cup of each to place onto the top of the cheese.
- Remove cheese from the refrigerator and grate into a medium bowl. Sprinkle cheese evenly over the top of the pizza.
- Next, space remaining pulled pork and onions atop the cheese.
- Slide the pizza with parchment paper onto the pizza stone. Smoke for 15 minutes. Rotate the pizza to evenly cook halfway through.
- Remove the parchment paper from under the pizza. Smoke for several more minutes or until the crust is at desired crispiness.
- Garnish with chopped cilantro and enjoy!
Notes
- You can make your own homemade dough and bbq sauce if you’d like.
- Make sure you use block cheese for this recipe.
- A pizza stone is highly recommended otherwise the pizza may fall through the grates.
- You can use leftover pulled pork or buy some from the store.
- This can be frozen, see above on how to do that.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
