This may not be a new concept to some, but many people who I show this to are actually quite surprised by how well this works. People need to break out of the pizza sauce + cheese + pepperoni trio when building pizzas and try to branch out a bit. After all, you are essentially just making an open faced sandwich on flat bread. Why wouldn’t barbecue work?

Pulled pork pizza

My favorite way to make this pizza involves replacing the pizza sauce with barbecue sauce. Many barbecue sauces are tomato based anyway, so this isn’t really that much of a stretch. For the meat, I prefer using smoked pulled pork to barbecue chicken, but go with what you have.

Fans of the NC style vinegar based barbecue sauces are a little out of luck here… The traditional sauce is too thin and watery and will usually make the crust soggy if used as a pizza sauce. My recommendation here is to use regular barbecue sauce, sparingly, and make sure the pork itself has already been soaked in the sauce.

I used the mashed potato pizza dough because I wanted a thicker, breadier crust, but any dough should be fine.

Related posts:

• Barbecue Pulled Pork
• The Best Homemade Pizza Ever
• Sticky Fingers
• Pizza Party
• Memphis-style Barbecue ribs