Some ideas don’t sound right—until you try them.

BBQ pulled pork pickle pizza with dill pickles might sound unusual, but it’s one of those combinations that just works. You get smoky, tender pork, tangy pickles, rich melted cheese, and just enough sauce to tie it all together.

This isn’t a gimmick pizza. It’s one of those backyard cooks that surprises you the first time—and then you keep coming back to it.

And like most good BBQ, it all starts with building the flavor the right way.

This one actually started with my wife.

She came across the idea of pickle pizza, and like most people, I wasn’t convinced. But once we started playing around with it—and added pulled pork—it turned into something completely different.

Now it’s one of those things we keep coming back to.

What This Pizza Is

This is a BBQ pulled pork pizza built around balance—smoky meat, tangy pickles, melted cheese, and just enough sauce to bring it together.

Start With Flavor

This pizza is only as good as the pulled pork you start with.

If the pork is bland, the whole thing falls flat. You want something that already has depth—smoke, seasoning, and balance—before it ever hits the dough.

A balanced BBQ rub on the pork—something that brings a little sweet, a little savory, and just enough bite—is what makes everything else work.

Get the pork right, keep the balance, and this is one you’ll come back to. If you’re starting from scratch, check out how to smoke a pork butt—that’s where this really starts.

If you want that flavor to show up every time, it starts with how you season it.

→ Shop the rubs I use

What You’ll Need

• Pizza dough (see recipe below)
• ½ cup BBQ sauce – ¼ cup on dough, ¼ cup on top of ingredients
• ½ lbs. to ¾ lbs. of smoked pulled pork
• ¼ cup chopped red onion
• 2 jalapeno, seeds and white removed, sliced thin
• 4-5 green onions – chop green chive end into ¼ inch strips, do not use white onion bulb end
• ½ cup Italian Style shredded cheese blend
• ¾ cup Kosher dill pickle chips sliced into strips
• ½ cup triple sharp cheddar cheese blend
• 12-15 cherry tomatoes sliced in half

How to Make It

1. Make pizza dough according to recipe below
2. Preheat oven to 475°
3. Spread dough on perforated pizza pan sprinkled with corn meal
4. Lightly coat or spray dough with olive oil
5. Top dough with ingredients in order starting with half of the BBQ sauce, then pulled pork, then red onion, jalapeno slices and chives.
6. Then add the Italian blend shredded cheese, kosher dill strips, sharp cheddar cheese blend and slice cherry tomatoes.
7. Lastly, drizzle the remaining ¼ cup of BBQ sauce over the top.
8. Bake for 15 minutes.

Cook time will vary depending on your setup, but high heat is key to getting a good crust.

Pizza Dough

• Prep Time: 2 hours
• Yield: 2 12-inch pizza crusts

Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later. Close to 2 pounds of dough total.

Ingredients

• Sprinkle of cornmeal for dusting the pan
• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
• 1 teaspoon salt
• 3 and 1/2 cups (about 450g) unbleached all-purpose flour (spoon & leveled), plus more for hands and surface

Make the Dough

1. In a bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until it starts to foam.
2. Add olive oil, salt, and flour. Mix until a dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and slightly soft. If it springs back when pressed, it’s ready.
4. Place the dough in a lightly oiled bowl, cover, and let it rise for 60–90 minutes, or until doubled in size.
5. Preheat your oven (or grill) to 475°F. If using a pizza stone, let it heat up with the oven.
6. Punch down the dough and divide if needed. Roll or stretch into a 12-inch circle.
7. Place on a greased pan or pizza peel. Let it rest for a few minutes before adding toppings.
8. Lightly oil the surface, add toppings, and bake for 13–15 minutes until the crust is golden and the cheese is melted.

Slice and serve hot.

Notes

Freezing Dough: Divide after rising, coat lightly with oil, and freeze in a sealed bag for up to 3 months. Thaw overnight, then rest at room temperature for 30 minutes before shaping.Slow Rise Option

Slow Rise Option: Let the dough rise in the refrigerator for 8–12 hours to build more flavor. If needed, let it sit at room temperature for 30–45 minutes before using.

Yeast: Instant or active dry yeast both work. Active dry may take longer to rise.

Watch It Come Together

Here’s a quick look at how it comes together.

Why This Works

This combination works because it’s balanced.

The pulled pork brings smoke and richness. The dill pickles cut through that with acidity. The cheese smooths everything out, and the sauce ties it together with a little sweetness and tang.

No one ingredient takes over. Each one has a role, and when it’s done right, it all comes together in a way that just makes sense.

It’s not complicated—it’s just balanced.

Tips for Better Results

• Don’t overload the pizza—too much pork or sauce will make it soggy.
• Slice the pickles thin so they balance the bite instead of overpowering it.
• Use pulled pork that’s already well-seasoned—this is where the flavor comes from.
• Cook hot and fast to get a crisp crust and properly melted cheese.
• If you’re using fresh off-the-smoker pork, this is where it really shines.

Make It Even Better

This is one of those recipes that gets better the more you dial it in.

Start with good pork, keep the balance right, and it’s hard to miss.

If you want consistent results every time, it starts with how you season it.

→ Shop Jack’s Blend Rubs