BBQ Pork Neapolitan Pizza

Feb 9, 2023
By Stefano Veila

There's nothing tastier than fall-off-the-bone BBQ, or a slice of perfectly baked pizza. Stephano Velia from Pala Pizza found a way to combine these comfort foods to make a crazy delicious pizza. For this recipe, Velia took leftover pork carnitas (you can also use pulled pork) and transformed it into a spectacular pizza with a smokey bbq sauce, fresh jalapeno, pickled red onion, and cilantro.



For the Pizza:

  • 1 doughball 
  • BBQ Sauce Your favorite sauce will work
  • 3/4 cup Pulled Pork, or pork carnitas
  • 4 oz Fresh Mozzarella, torn into pieces
  • 1/2 Jalapeno, sliced
  • Cilantro, chopped, to taste

Pickled Red Onion

  • 1 large Red Onion sliced
  • 2 cups White Vinegar
  • 2 cups Water
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 10 Peppercorns (Whole)


  • Prepare your pizza dough two days ahead of time to give the dough time to cold ferment.
  • Begin by making the pickled red onion. Add water and vinegar to a small pot and heat over medium-high heat until boiling. Add salt and sugar, and stir to dissolve. Add red onion and peppercorns with the liquid at a boil, then shut off the heat. Allow to sit for 5 minutes to cool a bit before pouring into a glass mason jar. Continue cooling at room temperature for about one hour before placing in the refrigerator to continue pickling. Onions can be used as early as two hours after cooking. However, the flavor will be more pronounced within 24+ hours.
  • Preheat your pizza oven until the center of the stone reaches 800F.
  • Stretch out your dough into a 12" round. Top with BBQ sauce, fresh mozzarella, cooked and shredded pork, and jalapenos.
  • Launch into your pizza oven and cook for 90 – 120 seconds, frequently rotating until the crust is evenly browned.
  • Remove from the oven and top with pickled red onion and cilantro. Serve and enjoy!

Start Cookin'