Crispy Thin Crust Barbecue Pulled Pork Pizza

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Crispy Thin Crust Barbecue Pulled Pork Pizza

Origin of Crispy Thin Crust Barbecue Pulled Pork Pizza

The Crispy Thin Crust Barbecue Pulled Pork Pizza is a fusion of American Southern barbecue traditions and Italian-style pizza craftsmanship—a culinary blend that reflects regional pride and global influence.

  1. Southern Barbecue Roots

Pulled pork originates from the American South, particularly North Carolina, Tennessee, and South Carolina, where slow-smoked pork shoulder is seasoned with dry rubs or bathed in vinegar- or tomato-based barbecue sauces. It’s a beloved staple of Southern cookouts and BBQ joints.

  1. Thin Crust Pizza Influence

Thin crust pizza, especially known in New York and St. Louis, emphasizes a crisp, cracker-like base with minimal dough. It contrasts the thick, chewy crust of Chicago deep-dish or the soft, airy Neapolitan style. Thin crust makes an ideal canvas for bold toppings without getting soggy.

  1. The Fusion: BBQ Meets Pizza

Combining barbecue pulled pork with pizza emerged in the late 20th century, as pizza chains and gourmet restaurants began experimenting with regional flavors. The sweet and smoky barbecue sauce replaces traditional tomato sauce, while pulled pork adds a rich, meaty texture.

It’s especially popular in:

  • Southeastern U.S. cities(Charlotte, Memphis, Atlanta)
  • Craft pizza restaurantsand breweries
  • Retail frozen pizza brandswith “bold American flavor” lines

 Modern Twist

Today’s versions often feature:

  • Pickled jalapeños
  • Red onions
  • Smoked cheeses like gouda or cheddar
  • Cilantro garnish for freshness

 Summary:

Crispy Thin Crust Barbecue Pulled Pork Pizza is a modern American creation that blends:

  • Southern BBQ heritage
  • Italian thin-crust technique
  • Contemporary flavor innovation

It’s comfort food with a gourmet edge—perfect for everything from backyard grilling to artisan pizza menus.

Yields: 2 medium 10–12” pizzas

Prep Time: 1 hour (including dough)

Cook Time: 10–12 minutes

Ingredients

For the Thin Crust Dough (makes 2 crusts):

  • 2 cups all-purpose flour
  • ¾ tsp instant yeast
  • 1 tsp sea salt
  • ¾ cup warm water (110°F)
  • 1 tbsp olive oil

For the Toppings (per pizza):

  • ½ cup barbecue sauce (smoky or sweet)
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded sharp cheddar cheese
  • ¾ to 1 cup pulled pork (tossed in BBQ sauce)
  • ¼ cup thinly sliced red onions
  • ¼ cup pickled jalapeños (optional)
  • Fresh cilantro (garnish after baking)

Instructions

  1. Make the Dough
  2. In a bowl, mix flour, yeast, and sea salt.
  3. Add warm water and olive oil. Stir until combined.
  4. Knead for 5–7 minutes until smooth.
  5. Cover and let rise in a warm spot for 45–60 minutes.

Shortcut: Use store-bought thin crust or naan flatbread if needed.

  1. Prep Oven
  • Preheat oven to 500°F(or as high as your oven goes).
  • Place a pizza stone or inverted baking sheet inside to heat.
  1. Roll & Parbake Crust
  2. Roll out dough very thin—about ⅛ inch—on floured parchment paper.
  3. Transfer parchment to hot baking surface.
  4. Parbake crust for 4–5 minutesuntil lightly golden.
  5. Build the Pizza
  6. Spread BBQ sauce thinly over the crust.
  7. Add mozzarella and cheddar.
  8. Evenly scatter pulled pork and sliced red onions.
  9. Add jalapeños if using.
  10. Final Bake
  • Bake assembled pizza for 7–8 minutes, until cheese is bubbling and crust is crisp.
  1. Garnish & Serve
  • Sprinkle with chopped cilantro.
  • Slice and enjoy immediately!

 Tips

  • Pulled Pork:Use slow-cooked pork shoulder tossed in BBQ sauce for best flavor.
  • Smoky Boost:Add smoked gouda or hickory salt to the cheese blend.
  • Retail/Prep Idea:Pre-bake crusts and freeze with toppings for oven-ready meal kits.

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pork page.

Crispy Thin Crust Barbecue Pulled Pork Pizza