One of my favorite things to do when I travel is to take notes about the favorite dishes we eat and attempt to recreate them at home.
This pizza is a copycat version of one we had at Regina Pizzeria in Boston. I think it might be our most favorite pizza ever: BBQ pulled pork, roasted chiles, caramelized onions, and a couple different kinds of cheeses. It’s pizza heaven.
And it’s not hard to make, either! Especially if you have some leftover pulled pork laying around.
The first thing you need to do is to get your caramelized onions started. Diced onions caramelize faster than strips of onion and the faster I can get that pizza made, the better.
I like to cook the onions for a full 20 minutes on the stove to get them nice and dark and sweet. The first photo shows them right when they go in the pan, the second photo is after 10 minutes of cooking, and after 20 minutes of cooking.
Also, you don’t need sugar to make caramelized onions. Just some onions, butter, and salt. That’s it. I’m always amazed at how something as pungent as an onion can transform into “onion candy”.
Meanwhile, put a few seeded jalapenos under your broiler until they’re dark in spots and nicely roasted.
And gather the rest of the ingredients: leftover pulled pork, BBQ sauce, pepper jack cheese, and smoked mozzarella.
I found smoked mozzarella a little hard to find, but after making this pizza with and without it, I can tell you it’s totally worth hunting around for. It makes a big difference and gives the pizza some extra WOW.
Also, have you ever made pulled pork in an Instant Pot? It’s the easiest thing ever. Almost dangerously easy. I’ve got an Easy Instant Pot Pulled Pork recipe on my site if you need one!
Get your pizza dough spread out. I like to make the crust on the thicker side since this pizza is a bit ingredient-heavy and some of the ingredients are wet. You don’t want a soggy crust, trust me.
Tip: You could pre-bake this crust, too, if you wanted it on the crispy side.
For this pizza, we use BBQ sauce instead of red sauce.
Add the pulled pork, diced jalapenos, and caramelized onions.
Now for the cheeeeeeeese. I used half pepper jack and half smoked mozzarella.
One of Erica’s pizza baking tips (which I also do!) is to bake your pizza on parchment on a preheated surface. If you have a pizza stone, this works well.
If not, you could use a large inverted rimmed baking sheet to slide the parchment with the pizza onto another inverted rimmed baking sheet in the oven. And you want that oven hot, too. Like 450-500ºF.
Just make sure your pizza isn’t bigger or wider than your baking sheet. I cut it close with this one.
And, done! Isn’t it beautiful?
If you’re a fan of BBQ pork, this will be the pizza of your dreams. If you’re not a pork eater, you could also use BBQ chicken or BBQ beef.
Finally, if you happen to be avoiding carbs or follow a keto diet, you’d love this BBQ Pulled Pork Spaghetti Squash Bake. I took all of the toppings and made them into a grain-free, lower carb casserole type of thing. (My husband and I have been eating it all week!)
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