Skip to Content

Smoked Pulled Pork BBQ Pizza on the Big Green Egg (Or Kamado Joe)

Smoked Pulled Pork BBQ Pizza on the Big Green Egg (Or Kamado Joe)

Share this post:

This post may contain affiliate links. If you click an affiliate link and make a purchase, I may earn a commission. Also, as an Amazon Associate I earn from qualifying purchases.

How to Setup the Big Green Egg for Smoked Pulled Pork BBQ Pizza?

Smoked Pulled Pork BBQ Pizza on the Big Green Egg is a indirect cook. Fire the BGE up and insert the plate setter or conv”egg”tor with the feet facing down. Once the plate setter is in then you can insert the grill grate followed by the Pizza stone.

While many people like to cook pizza’s around 700 degrees I personally prefer running the BGE right around 500 degrees. This has always delivered delicious results for me!

Smoked Pulled Pork BBQ Pizza Ingredients

After trying multiple kinds of pizza dough, both homemade and store bought, my family has found that this Italian pizza dough kit by Delallo is the absolute best out there! If you have a favorite please feel free to leave it in the comments below as we would love to try out some more!

  • 1 – Italian Pizza Dough Kit (Delallo is preferred)
  • Flour
  • Famous Dave’s Rich and Sassy BBQ sauce (or your favorite)
  • Smoked Pulled Pork
  • Green Pepper (sliced)
  • Yellow Onion (Sliced)
  • Pizza Blend & Mozzarella Cheese
  • Pineapple

How to Prepare Smoked Pulled Pork BBQ Pizza on the Big Green Egg?

The first step in making any pizza is obviously the dough. Pour both the flour mixture and the yeast into a bowl followed by warm water and knead for a good 3-5 minutes until you have a good consistency.

Once complete. Get a separate bowl and rub some extra virgin olive oil on the bowl and transfer the dough over to rest. Cover the bowl with some cling wrap. At this point you have about a 45 minute wait while the dough rises.

After about 45 minutes you are clear to start creating your pizza dough. Any dough that isn’t used can be refrigerated for reuse a few days later.

Next you’ll want to spread some flour on your baking mat to prevent the dough from sticking to it. Roll the dough out to your desired thickness. Once complete, transfer the dough to some parchment paper. Parchment paper will make life so much easier when it comes to transferring the pizza to the Big Green Egg.

Now it is time to add the toppings. Start out by putting a thin layer of BBQ sauce on the pizza dough.

Followed by the smoked pulled pork.

Then the green peppers.

Then the onion.

A good even layer of cheese!

Finally, top it off with some fresh pineapple to help deliver that perfect sweet flavor!

How to Cook Smoked Pulled Pork BBQ Pizza on the Big Green Egg?

Now its time to get this smoked pulled pork bbq pizza cooked so it can be enjoyed! The BGE should be running about 500 degrees and all ready to go.

After 2-3 minutes you’ll want to turn the pizza 90 degrees. This helps ensure you have a good even cook with the back of the BGE usually running a little hotter than the front. In doing this, I usually pull the parchment paper as well and let the pizza wrap up cooking directly on the pizza stone.

After a few more minutes check the bottom of the pizza for doneness. Once you have a good tan color you are ready to pull the smoked pulled pork bbq pizza and enjoy it!

Smoked Pulled Pork BBQ Pizza


If you want more backyard tips including recipes, how-tos and more, make sure you subscribe to my youtube channel

Share this post: