The Ultimate Double Crust Barbecue Pizza

Double crust barbecue pizza

The Spruce / Ulyana Verbytska

  • Total: 55 mins
  • Prep: 22 mins
  • Cook: 33 mins
  • Yield: Serves 3 to 4
Nutritional Guidelines (per serving)
1461 Calories
54g Fat
174g Carbs
66g Protein
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Nutrition Facts
Servings: Serves 3 to 4
Amount per serving
Calories 1461
% Daily Value*
Total Fat 54g 69%
Saturated Fat 21g 106%
Cholesterol 175mg 58%
Sodium 3436mg 149%
Total Carbohydrate 174g 63%
Dietary Fiber 7g 24%
Total Sugars 62g
Protein 66g
Vitamin C 2mg 8%
Calcium 587mg 45%
Iron 10mg 57%
Potassium 1137mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Not only is this a great way to use up leftover barbecue, but this pizza is simply decadent. The crust is stuffed with meat and then topped with what else? Meat. A perfect treat for meat lovers

Ingredients

  • 2 pounds pizza dough (pre-made dough balls, thawed but still cold)
  • 16 ounces barbecue sauce (approx 1 bottle, or you can make your own barbecue sauce)
  • 2 cups pulled pork
  • 2 cups Monterey jack cheese (shredded)
  • 1 cup ​barbecued brisket (chopped)
  • 1/2 cup sausage (smoked, chopped)
  • 1/2 medium red onion (sliced into thin rings)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for double crust barbecue pizza
    The Spruce / Ulyana Verbytska
  2. Preheat oven for 350 F/175 C.

  3. Roll out one of the dough balls to form a 14-inch pizza round.

    Roll out dough
    The Spruce / Ulyana Verbytska
  4. Transfer to pizza stone and place it into the oven. Bake for 5 to 6 minutes until the dough has firmed up a bit.

    Transfer to pizza stone
    The Spruce / Ulyana Verbytska
  5. Meanwhile, roll out the second dough ball. 

    Roll out second dough ball
    The Spruce / Ulyana Verbytska
  6. Remove the first crust from oven. 

    Roll out crust
    The Spruce / Ulyana Verbytska
  7. Warm pulled pork (do not make it hot) combine with 1/2 cup barbecue sauce (you can add another 1/4 cup if the meat is too dry).

    Pulled pork
    The Spruce / Ulyana Verbytska
  8. Place onto semi-cooked pizza dough making sure to spread evenly. 

    Place pork on dough
    The Spruce / Ulyana Verbytska
  9. Add uncooked rolled dough on top. It will be bigger since the partially cooked dough will shrink a bit in the oven. Gently tuck excess dough underneath, pressing to seal edges. 

    Add rolled dough
    The Spruce / Ulyana Verbytska
  10. Place into the oven for 5 to 6 minutes.

    Bake
    The Spruce / Ulyana Verbytska
  11. Remove from oven and coat top with 1 cup of barbecue sauce. Add chopped brisket, chopped sausage, sliced onion, and cheese. Brush olive oil on edges of the crust.

    Add cheese
    The Spruce / Ulyana Verbytska
  12. Place pizza back into the oven for 20 minutes.

  13. Once cooked through and crust takes on a golden brown color, remove from oven and let sit for a few minutes. 

    Let cool
    The Spruce / Ulyana Verbytska
  14. Slice pizza, and serve. Enjoy!

    Slice pizza
    The Spruce / Ulyana Verbytska