Pulled Pork Pizza Recipe Diners Drive Ins And Dives: Triple D Style BBQ Delight

This pizza brings Triple D-worthy BBQ flavor to your home kitchen. I developed it after watching too many episodes and craving that signature pulled pork taste on a crispy crust. The combination of smoky meat, tangy sauce, and melted cheese is pure comfort food.

The secret is using pre-cooked pulled pork for convenience without sacrificing flavor. A homemade BBQ sauce base adds that restaurant-quality touch, while mozzarella and cheddar create the perfect cheesy stretch. The crust gets extra crispy from a hot oven.

Every bite delivers that classic BBQ pork experience on a pizza foundation. The flavors meld together beautifully, with the sweetness of the sauce balancing the savory pork. It’s a crowd-pleaser that feels special without being complicated.

Bake until the cheese is bubbly and golden. This recipe proves you don’t need a food truck to enjoy authentic Triple D style at home.

Ingredients for Pulled Pork Pizza Recipe Diners Drive Ins and Dives

Pantry staples and a few special touches bring this BBQ pizza to life.

The pulled pork is the star here. Grab pre-cooked from the grocery store—most have a great smoky flavor already. I like Costco’s for big batches, but Whole Foods has solid options too. For the dough, Trader Joe’s pre-made is surprisingly good (and cheap). The BBQ sauce can be store-bought, but if you’re making your own, San Marzano tomatoes as a base take it to the next level.

No pulled pork? Shredded rotisserie chicken works in a pinch—just toss it in BBQ sauce first. Swap cheddar for Pepper Jack if you like a little heat. Fresh cilantro not your thing? Green onions or parsley add a nice pop of color. The cornmeal can be skipped if you don’t have it, but it gives the crust that extra crunch (worth the extra minute).

Leftovers keep great—3-4 days in the fridge. Reheat in a skillet or oven to keep the crust crispy. The pulled pork freezes beautifully for 3 months, so stock up when it’s on sale. Always warm the pork before assembling.

Step-by-Step Instructions for Pulled Pork Pizza

Here’s my foolproof method for building a restaurant-worthy pizza at home with bold BBQ flavors.

Step 1: Prepare the Dough and Preheat

Start by dusting a clean surface with the 2 tbsp cornmeal to prevent sticking. This gives your crust that authentic, slightly gritty texture you’d find in a pizzeria. Roll out the 1 lb pizza dough into a 12-inch circle—don’t stress about perfection; a rustic shape adds charm.

Brush the dough lightly with 1 tbsp olive oil and sprinkle with the 1 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper. This seasons the crust itself, not just the toppings. Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside for at least 30 minutes.

Step 2: Build the Cheese and Sauce Base

Spread the 1 cup BBQ sauce evenly over the dough, leaving a ½-inch border for the crust. If you like it sweeter, stir the 1 tbsp brown sugar into the sauce first. This creates a sticky, caramelized base that holds the toppings in place.

Sprinkle the 1.5 cups shredded mozzarella cheese evenly over the sauce, followed by the 1 cup shredded cheddar cheese. The combination gives you that perfect melt and stretch with a sharp cheddar bite. Press the cheese lightly into the sauce so it doesn’t slide off when baking.

Step 3: Add Pulled Pork and Toppings

Distribute the 2 cups pre-cooked pulled pork evenly over the cheese. Since it’s already cooked, you just need to warm it through—no raw meat worries here. Scatter the 0.5 whole red onion, thinly sliced, on top for a little crunch and bite.

Drizzle the remaining 1 tbsp olive oil over the toppings to help them brown slightly in the oven. This step enhances the flavors and keeps the pork from drying out during baking.

Step 4: Bake to Golden Perfection

Carefully transfer the pizza to your preheated stone or baking sheet. Bake at 475°F for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly with slightly charred spots. Keep an eye on it after 10 minutes—ovens vary, and you don’t want to burn the edges.

The pulled pork should be heated through, and the onions slightly softened. If the top isn’t browning enough, broil for 1-2 minutes at the end, watching closely to avoid burning.

Step 5: Garnish and Serve

Remove the pizza from the oven and let it cool for 2 minutes—this helps the cheese set slightly so it doesn’t all slide off when you slice it. Sprinkle the 0.25 cup fresh cilantro over the top for a bright, fresh contrast to the rich BBQ flavors.

Slice into 8 pieces and serve immediately. The cilantro adds a pop of color and a citrusy note that cuts through the smokiness of the pork. This is best enjoyed hot, with any extra BBQ sauce on the side for dipping.

Wine and Beer Pairings for pulled pork pizza recipe diners drive ins and dives

Bold Red Wines

For this BBQ pizza, I reach for a Zinfandel from California—its jammy fruit and peppery notes complement the smoky pork beautifully. Try Ravenswood or Seghesio for reliable quality. The wine’s boldness stands up to the rich sauce and cheese. 🍷

Crisp White Wines

A chilled Riesling with a touch of sweetness balances the tangy BBQ sauce perfectly. I love Dr. Loosen Blue Slate from Germany. The acidity cuts through the richness while the fruit notes harmonize with the pork.

Craft Beer Options

An amber ale works wonders here. I recommend Fat Tire Amber Ale from New Belgium—its caramel malt notes echo the BBQ sauce. The moderate hop bitterness cleanses your palate between bites. 🍺

Portland Picks

Support local with Breakside IPA—the citrusy hops contrast the smoky flavors. For wine, Sokol Blosser Pinot Noir from Oregon offers earthy notes that pair surprisingly well with the pulled pork.

Non-Alcoholic Pairings

For a booze-free option, try sparkling apple cider from New Seasons Market. The bubbles and sweetness mimic wine’s acidity. I also love iced hibiscus tea with a squeeze of lime for a refreshing contrast.

Frequently Asked Questions