BBQ Pulled Pork Pizza with Jalapeno and Toasted Corn

This BBQ Pulled Pork Pizza is loaded with smoky pulled pork, tangy barbecue sauce, sweet roasted corn, and both fresh and pickled jalapeños for just the right kick. Finished with a blend of sharp Cheddar, Monterey Jack, and salty Cotija, it’s a bold, flavor-packed pizza that turns leftover pulled pork into something seriously crave-worthy.

My Inspiration

Every year when late winter starts dragging its feet, I start craving the flavors of summer. Barbecue is usually the first thing that comes to mind, so I’ll often make a pork butt in the slow cooker with beer and spices for my Easy Pulled Pork Sliders. It may not be grilling season yet, but it gets me close enough.

And as always, there’s leftover pulled pork.

Usually I freeze it for another day, but this time I decided to turn it into pizza. Why not? With my favorite pizza dough, a layer of BBQ sauce, smoky pulled pork, toasted corn, fresh and pickled jalapeños, and three cheeses, it turned into one bold, delicious pie that absolutely deserved a repeat.

Jump to:

• My Inspiration
• Why You Want to Make this Pulled Pork Pizza Recipe
• Ultimate Pulled Pork Pizza with BBQ Sauce, Jalapeños, and Roasted Corn
• More about the Ingredients and Substitutions
• Step-by-Step Directions
• Variations
• Best Ways to Toast the Corn
• Top Tip: Use Freshly Grated Cheese
• Equipment
• FAQ
• Wine or Beer Pairing:
• Recipes that are perfect to use in this recipe:

Why You Want to Make this Pulled Pork Pizza Recipe

• A great way to use leftover pulled pork
  This pizza turns leftovers into something that feels completely new.
• Bold sweet-smoky-spicy flavor
  BBQ sauce, roasted corn, jalapeños, and pulled pork make every bite layered and satisfying.
• Easy to customize
  Use homemade dough or store-bought, change the cheese, or add toppings like red onion or bell pepper.
• Perfect for casual dinners or game day
  It’s hearty, crowd-pleasing, and just a little different from the usual pizza night.

MORE DETAILED INFORMATION IS BELOW THE RECIPE CARD

More about the Ingredients and Substitutions

Pizza Dough
Use homemade or store-bought pizza dough. You can also often buy fresh dough from a local pizzeria.

BBQ Sauce
Use your favorite bottled barbecue sauce or make a batch of my Quick and Easy Homemade BBQ Sauce.

Pulled Pork
Homemade pulled pork is great here, but leftover pulled pork from your favorite barbecue restaurant works just as well.

Cheese
Instead of mozzarella, I went with a mix of sharp Cheddar, Monterey Jack, and Cotija for a more savory, barbecue-friendly flavor. If you prefer, mozzarella can still be used.

Jalapeños
I like using both fresh and pickled jalapeños for a mix of bright heat and tangy bite. If using only one, I’d choose pickled.

Toasted Corn
Toasting the corn brings out its natural sweetness and adds a little charred flavor. Fresh, frozen, or even well-drained canned corn can work.

Optional Toppings
Thinly sliced red onion, bell pepper, black olives, or even a few crumbles of blue cheese are all good additions.

Step-by-Step Directions

This easy pulled pork pizza recipe is one of my favorite ways to use leftover pulled pork for a casual dinner, game day, or pizza night.

Variations

Make it Gluten-Free: If you want or need it to be gluten-free, you can make a gluten-free traditional style crust using gluten-free flour, or try a rice-based crust for a different taste and texture.

Use different cheeses: Try adding some creamy blue cheese sprinkles on top. Blue cheese and BBQ sauce go hand in hand.

Experiment with different toppings: Thinly sliced red onion, caramelized onions, roasted bell pepper, or thinly sliced bell pepper are all good options.

Best Ways to Toast the Corn

1. Oven Roasting:
   • Preheat your oven to 400°F (200°C).
   • Toss corn kernels with olive oil, salt, and your favorite spices.
   • Spread the kernels in a single layer on a baking sheet.
   • Roast for 15-20 minutes, stirring occasionally, until the corn is golden and slightly charred.
2. Stovetop Skillet:
   • Heat a large skillet over medium-high heat.
   • Add a tablespoon of oil or butter and let it melt.
   • Add the corn kernels in a single layer.
   • Cook for about 8-10 minutes, stirring occasionally, until the corn is browned and caramelized.
3. Air Fryer:
   • Preheat your air fryer to 375°F (190°C).
   • Toss the corn kernels with a bit of oil, salt, and pepper.
   • Place the kernels in the air fryer basket in a single layer.
   • Cook for 10-12 minutes, shaking the basket halfway through, until the corn is crispy and slightly charred.

Top Tip: Use Freshly Grated Cheese

Using freshly grated cheese instead of pre-shredded packaged cheese when making pizza is better for seTop Tip: Grate Your Own Cheese

Freshly grated cheese melts better and tastes better than pre-shredded cheese. Packaged shredded cheese often contains anti-caking agents that can keep it from melting as smoothly, so for the best texture and flavor, grate your own if you can.

Equipment

Pizza Pan
A lightweight perforated pizza pan works beautifully and doesn’t need preheating.

Pizza Stone
A pizza stone gives great crust but must be fully preheated before baking.

Pizza Peel
Helpful for transferring pizza to and from a hot pizza stone.

Pizza Cutter - There are rollers and rockers. Or just use your favorite Chef's knife.

FAQ

This pulled pork pizza brings together smoky pork, sweet BBQ sauce, spicy jalapeños, sweet corn, and rich cheese, so you want a wine that can handle a little sweetness, a little heat, and plenty of bold flavor.

Zinfandel is my first choice. Its ripe fruit, spice, and moderate tannins work well with the sweet-smoky barbecue sauceand the heat of the jalapeños.

Syrah/Shiraz is another excellent match, especially if you want to lean into the pizza’s smoky, savory, and pepperynotes.

Malbec also works nicely thanks to its dark fruit, smooth texture, and balanced acidity, which help bridge the rich pulled pork and salty cheese.

If you prefer beer, an amber ale or brown ale would also be very good here.

Recipes that are perfect to use in this recipe: