Sheet Pan Pizza: BBQ

This BBQ pulled pork pizza combines tender, smokey pulled pork with tangy barbecue sauce, melty cheese, and the rich flavor of a pellet grill. It’s a fantastic way to use leftover pulled pork and gives you a savory, barbecue-inspired pizza perfect for a quick meal with family and friends.

Ingredients

• Pizza Dough: enough for a 12x18-inch sheet pan (store-bought or homemade)

• Olive Oil: 2 tbsp (for greasing the pan and drizzling)

• BBQ Sauce: 1 cup (use your favorite brand or homemade)

• Pulled Pork: 1½ cups (shredded)

• Mozzarella Cheese: 1½ cups, shredded

• Cheddar Cheese: 1 cup, shredded

• Red Onion: ½, thinly sliced

• Jalapeño: 1-2, thinly sliced (optional, for added heat)

• Cilantro: chopped, for garnish (optional)

• Ranch & Rifle's BBQ Rub Seasoning: 1-2 tbsp (to sprinkle before and after cooking)

Instructions

1. Preheat the Pellet Grill

   • Set your pellet grill to 450°F. Preheat for 10-15 minutes, allowing it to reach an even cooking temperature.

2. Prepare the Sheet Pan and Dough

   • Grease a 12x18-inch sheet pan with 1 tbsp olive oil.

   • Spread the pizza dough evenly over the sheet pan, pressing it into the edges. Lightly drizzle a bit more olive oil on top of the dough to help keep it soft and add flavor.

3. Assemble the Pizza

   • Spread the BBQ sauce evenly across the dough, leaving a small border for the crust.

   • Sprinkle a light layer of Ranch & Rifle's BBQ Rub Seasoning over the sauce for a bit of spicy-sweet flavor.

   • Layer about half of the shredded mozzarella and cheddar cheese over the BBQ sauce.

   • Evenly distribute the pulled pork across the pizza, followed by the red onion slices and jalapeño slices (if using).

   • Sprinkle the remaining mozzarella and cheddar cheese over the pulled pork and toppings.

4. Season the Pizza

   • Sprinkle an additional teaspoon of Ranch & Rifle's BBQ Rub Seasoning on top of the cheese and toppings for a final layer of sweet heat.

5. Grill the Pizza

   • Place the sheet pan on the pellet grill and close the lid. Grill for 15-20 minutes, or until the crust is golden and the cheese is melted and bubbly.

   • Rotate the pan halfway through if needed to ensure even cooking.

6. Finish and Serve

   • Carefully remove the pizza from the grill and allow it to cool for a minute or two.

   • Garnish with fresh cilantro if desired for a pop of color and fresh flavor.

   • Optionally, sprinkle a little Ranch & Rifle's Hot Honey Seasoning or drizzle with extra BBQ sauce for a finishing touch.

7. Slice and Enjoy

   • Cut into squares or slices and serve immediately.

Tips

• Cheese Variations: Swap out or add other cheeses like Monterey Jack or Gouda for a unique twist.

• Add Crunch: A sprinkle of crushed tortilla chips or crispy onions can add a satisfying crunch right before serving.

This BBQ pulled pork pizza is perfect for a barbecue-inspired meal with a smokey twist from the pellet grill. Enjoy each bite filled with cheesy, tangy, and slightly sweet flavors!