Put your leftover pulled pork to good use with this cast iron pizza. We’re looking at a thin and extra crispy Greek yogurt pizza crust topped with BBQ sauce, diced red onion and jalapeño, mozzarella cheese, and of course—pulled pork.
If you’ve never made your own pizza dough before, have no fear, this dough calls for 3 ingredients and can be made entirely in a food processor! I’ll run you through the recipe below and cover ingredient modification tips as we go. You’ll find a printable recipe card at the bottom of the post as well.
Pulled Pork Pizza Recipe Walkthrough
This pizza combines my crispy pressure cooker pulled pork and cast iron pizza recipes. If you have another pulled pork recipe or would rather buy some from your favorite BBQ spot, that’s totally fine. You could also use something like my pressure cooker pulled BBQ chicken or slow cooker shredded BBQ chicken thighs.
The only thing to be aware of is my recipe being cooked with a generous amount of BBQ sauce. So if you’re using a dry pulled pork, you may want to use more BBQ sauce, but we’ll get to that. Let’s talk dough first.
How to Make Greek Yogurt Pizza Dough
All purpose flour, kosher salt, and fat free Greek yogurt—that’s it. Throw it in a food processor and give it a few pulses before working with your hands to form pizza dough.
If you don’t have a food processor, you can use a stand mixer or simply a bowl and fork like I use in my low fat air fryer pizza recipe. Unlike the air fryer pizza, however, this crust is meant to be thin without much rise at all. So over working the dough isn’t nearly as big a risk here. Mix away.
You should be able to use your hands to stretch the dough, but you could also use a rolling pin. If you follow the recipe as written, handling the dough should be a breeze. But if you get tricky with ingredients and have a sticky dough, flour your hands or spray them with a bit of cooking spray to make life easier.
Pulled Pork Pizza Toppings
You can really use whatever you want on your pizza. I tested a few different variations and found 9 ounces of pork to be the sweet spot. You don’t want to go crazy with the meat or you might have trouble cutting the pizza and/or a soggy top of the crust.
I went with shredded mozzarella and grated a bit of fresh parmesan on top after, but you could add a bit of parmesan to the crust before baking. That gives the crust an extra golden brown crust.
In the off chance you wanted to use chicken instead of pork, check out my Instant Pot BBQ pulled chicken recipe.
How to Cook a Cast Iron Pizza
Here are the high points of making a cast iron pizza:
- heat olive oil in a skillet over medium heat before adding the pizza dough
- let the dough cook in the skillet until it starts to turn golden brown on the bottom
- melt a small bit of cheese on top of the crust before adding the rest of your toppings
- bake in a 500+ degree oven until the top layer of the crust is golden brown around the edges and cooked through
It’s pretty darn easy, but it may take a few trial runs to get it just right. I’ll cover some troubleshooting tips below.
My original cast iron pizza recipe includes a video tutorial if you need some extra help!
Cast Iron Pizza Troubleshooting
- If you don’t have a cast iron skillet, I’ve seen readers make them in other oven-safe (even nonstick) skillets. You can also use my air fryer pizza recipe or just bake it like in my low calorie pepperoni pizza.
- The bottom of your crust should be golden brown, not black. A little black in spots is okay but if you notice your pizza is getting dark early, reduce the heat. It needs to be in the pan for about 12-15 minutes before going in the oven so take it low and slow.
- Olive oil does wonders for both flavor and crispness. Don’t get cute and omit the oil!
- If you don’t press/flatten the dough enough to fit the skillet, the dough will be thicker and you might have trouble cooking it through. You want it thin and crispy!
The two most common issues with cast iron pizza seems to be either burning the bottom (too much heat) or a slightly doughy crust (not thin enough or too little time in the oven). Fix those and you’ll have a perfect pizza!
That should cover it! If you have any questions about this pulled pork pizza, feel free to leave a comment below. You can join my free Facebook group and get some help from the 10k home cooks there as well.
- 1 1/2 C (180g) All Purpose Flour
- 1/2 tsp Kosher Salt
- 1 C (227g) Fat Free Greek Yogurt
- 1 Tbsp (16g) Olive Oil
- 9 oz Pulled Pork
- 3/4 C (84g) Shredded Mozzarella
- 2 Tbsp (32g) BBQ Sauce
- 1 Jalapeño Pepper, seeded and diced (optional)
- 1/4 Red Onion, diced (optional)
- Preheat oven to 500F.
- Add the flour, salt, and Greek yogurt to a food processor. Pulse 3-4 times until a dough begins to form with plenty of loose flour remaining. (You can also use a stand mixer or mix with a fork in a large bowl.) Dump the dough on a flat surface and bring the dough together completely with your hands. Press into a thin circle, about the same size as the bottom of a 12" cast iron skillet.
- Heat a 12" cast iron skillet over medium heat with the olive oil. Once the oil is hot, add place the pizza dough in the skillet. Cook for 6-8 minutes until you start to see some browning on the bottom of the crust.
- Add half the shredded cheese on top of the crust. Once melted, spoon the bbq sauce on top (don't worry about spreading). Add the pulled pork, diced vegetables, and remaining cheese.
- After the pizza has been in the skillet around 12-15 minutes and is turning golden brown in spots, transfer the skillet to the oven and bake for 8-10 minutes until the edges around the top of the pizza are golden brown.
- Carefully transfer the cooked pizza to a flat surface to cool for a few minutes before slicing.
Each slice of pulled pork pizza has 5 Smart Points.
Nutrition Information:Yield: 8 Slices Serving Size: 1 Slice
Amount Per Serving: Calories: 200Total Fat: 5.8gCarbohydrates: 21.6gProtein: 14.3g