Sweet roasted corn, smoky pulled pork, and both fresh and pickled jalapeños bring the perfect mix of sweet heat and BBQ flavor to this pulled pork pizza. Finished with sharp Cheddar, Monterey Jack, and salty Cotija cheese, it’s a bold, flavor-packed way to turn leftover pulled pork into something seriously crave-worthy.
Why You'll Love this Pulled Pork Pizza Recipe
A delicious way to use leftover pulled pork
This pizza transforms leftover pulled pork into a completely new meal that feels anything but leftover.
Bold sweet-smoky-spicy flavor
BBQ sauce, roasted corn, jalapeños, and savory pulled pork create layers of flavor in every bite.
Easy to customize
Use homemade or store-bought dough, swap cheeses, or add toppings like red onion, bell pepper, or black olives.
Perfect for pizza night, game day, or casual entertaining
Hearty, crowd-pleasing, and just different enough to keep pizza night interesting.
My Inspiration
Every year, when late winter starts feeling endless, I begin craving the flavors of summer. Barbecue is usually first on that list, so I’ll often slow-cook a pork butt with beer and spices for my Easy Pulled Pork Sliders. It may not be grilling season yet, but it gets me close enough.
And, of course, there’s always leftover pulled pork.
Normally, I freeze it for another meal, but this time I decided to turn it into pizza. With my favorite pizza dough, a layer of BBQ sauce, smoky pulled pork, toasted corn, fresh and pickled jalapeños, and three cheeses, it became one bold, slightly messy, absolutely worth-making-again pizza.
Jump to:
Ultimate BBQ Pulled Pork Pizza with, Jalapeños, and Roasted Corn
Ingredients
- 1 portion pizza dough
- ¼ cup BBQ sauce or as needed
- 4 ounces pulled pork shredded
- 1 cup grated cheese (I like a blend of Cheddar, Monterey Jack, and Cotija)
- Fresh and pickled jalapeños, thinly sliced as desired
- ¼ cup toasted corn
Instructions
Heat the oven
- Heat the oven to 450ºF (220ºC). Move the oven rack to the lowest position. NOTE: If using a ceramic pizza stone, place it in the oven while preheating.
Prepare the dough
- Roll the pizza dough out on a lightly floured surface and place onto a pizza pan or peel dusted with flour or cornmeal.
Add the sauce
- Spread the BBQ sauce evenly over the dough, leaving about a 1-inch border around th edge.
Add the toppings
- Scatter the pulled pork evenly over the sauce. Top with cheeses, jalapeños, and toasted corn.
Bake the pizza
- Transfer the pizza carefully to the oven and bake for about 15 minutes, or until the crust is browned and the cheese is melted and bubbly.
Rest and serve
- Let the pizza rest a few minutes, then cut and serve.
Notes
More about the Ingredients and Substitutions
Pizza Dough
Homemade pizza dough always gives great flavor and texture, but store-bought dough works beautifully for an easy pizza night. Many local pizzerias will also sell fresh dough.
BBQ Sauce
Use your favorite bottled barbecue sauce or make a batch of my Quick and Easy Homemade BBQ Sauce. A slightly smoky or tangy sauce works especially well with the pulled pork and corn.
Pulled Pork
Homemade pulled pork is perfect here, but this is also a fantastic way to use leftovers from your favorite barbecue restaurant.
Cheese
Instead of traditional mozzarella, I use a combination of sharp Cheddar, Monterey Jack, and Cotija for a richer, more barbecue-friendly flavor. Mozzarella can absolutely be substituted or added if preferred.
Jalapeños
Using both fresh and pickled jalapeños adds layers of flavor with bright heat and tangy bite. If choosing only one, I’d go with pickled for the extra punch of flavor.
Toasted Corn
Toasting the corn brings out its natural sweetness while adding a lightly charred flavor that works beautifully with the BBQ sauce and pork. Fresh, frozen, or well-drained canned corn all work well.
Optional Toppings
Thinly sliced red onion, bell pepper, black olives, or even a little crumbled blue cheese all make delicious additions, depending on how bold you want to go.
Step-by-Step Directions
Heat the oven to 450°F (232°C). If using a pizza stone, place it in the oven while it preheats.
Shape the dough on a pizza pan or on parchment if using a peel and stone.
Spread the BBQ sauce over the dough in a thin layer, leaving a border around the edge.
Add the pulled pork evenly over the sauce.
Top with grated cheeses.
Add the jalapenos.
Top with the toasted corn.
Lindy's Tip: Be sure to preheat the oven for at least 10 minutes to ensure it is really hot.
Bake on the lowest oven rack until the crust is browned, and the cheese is melted and bubbling, about 12 to 18 minutes depending on your pan, dough thickness, and oven.
Remove the pizza from the oven, allow to cool slightly, then cut it into pieces and enjoy.
"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
Use your favorite gluten-free pizza dough or crust. A rice-based crust also works well and brings a slightly different texture and flavor to the pizza.
Try Different Cheeses
Blue cheese is especially good with BBQ flavors. A few crumbles added after baking bring a creamy, tangy contrast to the sweet and smoky pulled pork.
Switch Up the Toppings
Thinly sliced red onion, caramelized onions, roasted bell peppers, black olives, or even crispy bacon all work beautifully here.
Best Ways to Toast the Corn
Oven Roasting
Toss the corn kernels with a little olive oil, salt, and pepper, then spread them on a baking sheet. Roast at 400°F (200°C) for 15 to 20 minutes, stirring once or twice, until lightly browned and slightly charred.
Stovetop Skillet
Heat a skillet over medium-high heat with a little oil or butter. Add the corn in a single layer and cook for 8 to 10 minutes, stirring occasionally, until caramelized and lightly toasted.
Air Fryer
Toss the corn with a little oil, salt, and pepper. Air fry at 375°F (190°C) for 10 to 12 minutes, shaking the basket halfway through, until lightly charred and crisp around the edges.
Top Tip: Grate Your Own Cheese
Freshly grated cheese melts more smoothly and tastes better than pre-shredded packaged cheese. Many packaged cheeses contain anti-caking agents that can affect both texture and meltability, so for the best pizza texture and flavor, grate your own whenever possible.
Equipment
Pizza Pan
A lightweight perforated pizza pan works beautifully and doesn’t require preheating.
Pizza Stone
A pizza stone creates excellent crust texture but should be fully preheated before baking.
Pizza Peel
Helpful for transferring pizza to and from a hot pizza stone.
Pizza Cutter
Use a roller-style cutter, rocker cutter, or simply a sharp chef’s knife.
FAQ
No. Use whatever style of BBQ sauce you enjoy most, just avoid sauces that are overly thin or watery so the pizza doesn’t become soggy.
Absolutely. Shredded chicken works especially well here. Toss it with a little BBQ sauce before adding it to the pizza for the best flavor.
Yes, and it’s a great shortcut for pizza night. Homemade dough gives wonderful flavor and texture, but good-quality store-bought dough works beautifully too.
I recommend it. Toasting or roasting the corn brings out its natural sweetness and adds a lightly charred flavor that works perfectly with the pulled pork and BBQ sauce.
Sharp Cheddar, Monterey Jack, and Cotija are my favorite combination because they complement barbecue flavors so well. Mozzarella can also be added if you prefer a more traditional pizza texture.
Wine, Beer, and Mocktail Pairings
For this pulled pork pizza, the key pairing factors are sweet-smoky BBQ sauce, rich pulled pork, spicy jalapeños, roasted corn, and savory cheese. The best pairings balance the smoky richness while refreshing the palate between bites.
Wine Recommendations
Zinfandel
This is probably my favorite wine pairing for pulled pork pizza. Zinfandel’s ripe fruit, peppery spice, and moderate tannins work beautifully with smoky BBQ flavors and spicy jalapeños without overpowering the pizza.
California Zinfandel is especially good here.
Syrah/Shiraz
A great option if you want something a little darker and smokier.
Why it works
- Peppery notes complement the jalapeños
- Smoky flavors pair naturally with barbecue sauce
- Enough body for the pulled pork and cheese
Choose a more balanced style rather than anything overly heavy or jammy.
Dry Rosé
If you want something lighter and refreshing, dry rosé works surprisingly well.
Why it works
- Bright acidity cuts through the richness
- Fruitiness balances the smoky spice
- Refreshing enough for casual pizza night
Beer Pairings
Amber Ale
The slightly caramelized malt flavors work beautifully with BBQ sauce and roasted corn.
Brown Ale
Nutty, lightly sweet, and smooth enough to complement the smoky pulled pork without overwhelming the pizza.
Mexican Lager
Clean, crisp, and especially refreshing if you lean heavier on the jalapeños.
Mocktail Pairing: Smoky Margarita Spritz
A margarita-inspired mocktail is a natural fit here because the lime and slight bitterness cut through the richness while playing beautifully with the jalapeños and BBQ flavors.
Why it works
- Lime brightens the smoky pulled pork
- Citrus balances the richness of the cheese
- Light bubbles keep the palate refreshed
Quick Build
- Fresh lime juice
- Splash of orange juice
- Sparkling water
- Tiny pinch of smoked salt or chili-lime seasoning on the rim
- Lime wedge over ice
Fresh, smoky, citrusy, and made for pizza night. 🍕🍹
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