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.