Barbecue Pulled Pork Pizza
Serving Size 1 slice
- Amount Per Serving
- Calories 362
- % Daily Value *
- Total Fat 21g33%
- Saturated Fat 10g50%
- Trans Fat 0g
- Cholesterol 61mg21%
- Sodium 632mg27%
- Potassium 26mg1%
- Total Carbohydrate 29g10%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 17g34%
- Vitamin A 115%
- Vitamin C 6%
- Calcium 236%
- Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat your grill to 350°F (450°F at the grate surface)
Remove the pizza crusts from the packaging and spray one side of each with some pan spray
Place the crusts onto a pizza piel
Spread the BBQ sauce evenly on the pizza crusts
Sprinkle the pork over the BBQ sauce
Sprinkle the cheese over the pork then add the green onions
Transfer the pizzas to your grill and close the lid, check after five minutes
When the bottom of the pizza has some nice grill marks (not too dark) rotate it 90 degrees, check again after 5 minutes.
Rotate 90 degrees and remove from grill once cheese is melted.
Is the temp right?? It seems to be backwards.
Whoops! Great catch, thanks! We will fix that.
I thought the grill grates were hotter than the selected grill temp, so you get the great sear marks on meat. Wouldn’t this do the same thing to pizza crust? Just a question as I haven’t tried pizza on my Rec Tec. I do a lot of steaks and chops on it and they always turn out great on the grill grates.
Yes GrillGrates do run hotter. Allocate that in your cook time. We like our pizza crispy but do whatever you and yours like best!
Has anyone made pizza using fresh (not precooked) dough? I’d do it with the rail side down, flat side up, but I wonder if anyone has already “done the experiment”?
yes we have with Urban Slicer grilling dough! Actually works best RAILS UP!