The Ultimate Double Crust Barbecue Pizza

Double crust barbecue pizza

The Spruce / Ulyana Verbytska

Prep: 22 mins
Cook: 33 mins
Total: 55 mins
Servings: 3 to 4 servings
Yield: 1 14-inch pizza
Nutrition Facts (per serving)
1449 Calories
53g Fat
176g Carbs
65g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 1449
% Daily Value*
Total Fat 53g 67%
Saturated Fat 20g 101%
Cholesterol 171mg 57%
Sodium 3408mg 148%
Total Carbohydrate 176g 64%
Dietary Fiber 7g 24%
Total Sugars 63g
Protein 65g
Vitamin C 2mg 11%
Calcium 554mg 43%
Iron 10mg 57%
Potassium 1153mg 25%
*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


  • 2 pounds pre-made pizza dough balls, thawed but still cold

  • 2 cups pulled pork

  • 16 ounces (2 cups) store-bought or homemade barbecue sauce, divided

  • 1 cup chopped barbecued brisket

  • 1/2 cup chopped smoked sausage

  • 1/2 medium red onion, sliced into thin rings

  • 2 cups shredded Monterey Jack cheese

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.

    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