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Grilled BBQ Pork Pizza

Christopher Hirsheimer

Servings: 2-4

This pizza combines the tangy vinegar sauce of Carolina pulled pork and the tomato-based flavor of Memphis BBQ. Try this pizza with leftover pulled pork, or shake up your next backyard BBQ and serve pulled pork pizza instead of the traditional sandwich.

This recipe is excerpted from Pizza on the Grill.


  • 2 cups (leftover) North Carolina–Style Pulled Pork
  • 1/4 cup Lexington-Style Barbecue Sauce
  • 1/4 cup uncooked grits or polenta, for rolling the dough
  • 1 ball prepared pizza dough, at room temperature
  • 2 Tbs. olive oil
  • 1/2 cup tomato-based BBQ sauce (use your favorite store-bought or homemade)
  • 4 scallions (white and green parts), thinly sliced
  • 1-1/2 cups grated Fontina cheese
  • 1 cup Carolina Coleslaw
  • Kosher salt and freshly ground black pepper to taste


  • Mix the pulled pork with the vinegar sauce. Reserve for topping.
  • For a gas grill, heat the grill by setting all burners on high. Close the lid and leave on high for 10 minutes, then reduce the heat of all burners to medium.
  • For a charcoal grill, build a fire with 50 to 60 charcoal briquettes. Once the briquettes have become gray-ashed (20 to 30 minutes), bank them to one side on the bottom grate of your grill.
  • While the grill preheats, sprinkle your work surface generously with grits or polenta. We find that a cutting board, the back of a sheet pan, or a pizza peel works best. Place the dough in the middle of the surface and roll in the grits until the ball is evenly dusted. Drizzle the dough generously with oil (the oil helps generate the crispy crust). Then roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Your ultimate goal is to get the dough 1/8 to  1/4 inch thick. Shape your dough according to your grill configuration (long and narrow if you have a three-burner gas grill or charcoal grill; rounder if you have a two- or four-burner gas grill). Don’t worry about making it perfect—organically shaped crusts are part of the charm of grilled pizza.
  • Pick up the dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table); if using a charcoal grill, place it on the side opposite the fire. Close the lid and grill for 3 minutes (no peeking!) If using a charcoal grill, rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes. If using a gas grill, check the bottom of the crust; it may be nicely browned already.
  • Use tongs to transfer the crust to a peel or rimless baking sheet, grilled side up. Close the grill.
  • Spread the entire surface with the BBQ sauce. Add the pork and scallions, and sprinkle with the cheese.
  • If using a gas grill, switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.
  • Set the pizza back on the grill over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, another 7 to 10 minutes. If using a charcoal grill or two-burner gas grill, rotate the pizza halfway through the cooking time.
  • Remove from the grill. Strew the coleslaw about evenly and season with salt and pepper. Slice and serve immediately.


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