Hawaiian Pulled Pork Pizza

If you have been keeping up on my posts, then you probably can see where this came from and maybe even where this is headed.  If you haven’t, well…check out this past post to see how to use your slow cooker to make mighty tasty pulled pork. 

Even though there were a large number of people at my place for my birthday, there was also much pulled pork left over and a person can have only so many pulled pork sandwiches before wanting to mix it up.  It went down like this:  I was done with Hawaiian Pulled Pork Sandwiches; I have an entire container still full of the meat; I am cheap and don’t want to spend much money on dinner; and I was kind of craving a pizza.  Thus, my left over Hawaiian Pulled Pork became Hawaiian Pulled Pork Pizza. 
Of course, I had to be adventurous and make the pizza dough, also.  Primarily because I secretly believe that Emeril Lagasse told me to do so when I found his pizza dough recipe online.  Store bought dough would work for this, too.

I knew the juice left over with the pulled pork would make a solid sauce for this.  My only need to fill was the cheese and anything else I would like.  The only things that I could think of that would work well with this was already in the pulled pork mixture (onion and pineapple).  Added just shredded mozzarella and fresh chopped cilantro and it was a winner folks.

Hawaiian Pulled Pork Pizza


  • Pizza Dough, approx 12″ Diameter (fresh made or store bought)
  • 2-3 Cups Hawaiian Pulled Pork with sauce
  • 2 Cups Shredded Mozzarella
  • Handful roughly chopped fresh cilantro


  • Preheat oven to 450 degrees.  If you’re using a baking stone instead of a sheet pan, preheat with the oven. 
  • Roll out dough and spread pork mixture, mozzarella and cilantro around the top in that order.
  • Place pizza on stone (or sheet pan) and bake for 14-18 minutes till outside crust and nice and golden brown and cheese is melted.
  • After removing from over, let sit for 3-5 minutes before cutting to allow the pizza, cheese and other toppings to firm up a bit.

Happy Cooking!

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