Barbecued Pizza - The Virtual Weber Bullet

Barbecued Pizza

Originally posted: 02/01/2005
Last updated: 04/06/2008

Barbecued pork pizza
Barbecued pork pizza

California Pizza Kitchen introduced the "Original Barbecued Chicken Pizza" at their first restaurant in Beverly Hills in 1985. Consisting of barbecue sauce, smoked Gouda and Mozzarella cheeses, grilled chicken, sliced red onions, and cilantro, this pizza has been a best seller for years.

It couldn't be easier to make barbecued pizza at home with real barbecued leftovers like chicken, pork butt, or brisket.

Here's an example of a simple, but tasty, pizza I made using leftover pork butt and a store-bought, pre-baked pizza crust. Use your creativity and try adding different meats, pre-cooked vegetables, and sauces.

If you want to try your hand at baking pizza from scratch in the WSM, see Baking With The Weber Bullet.

As always...click on any of the pictures to view a larger image.

Bake A Store-Bought Pizza Crust

Start with a store-bought, pre-baked pizza crust, like Boboli Original Pizza Crusts. This photo shows a Boboli personal size crust measuring 8" in diameter.

Pre-heat the oven to 450°F.

Apply a thin layer of your favorite tomato-based barbecue sauce to the crust, then add sliced or grated Mozzarella cheese on top.

Now is the time to add any pre-cooked vegetables to the pizza. Since the crust bakes so quickly, the vegetables should be grilled, steamed, blanched, or sautéed in advance.

Bake at 450°F for 10-12 minutes, until the cheese is melted and the crust is crispy.

Pizza topped with chopped pork butt and barbecue sauce

Add Barbecue To The Baked Crust

While the crust is baking, finely chop some leftover barbecued meat, place it in a microwave safe bowl, cover loosely with plastic wrap, and microwave at a 20-30 percent power setting for two minutes. Check the temperature of the meat, stir, and continue to heat until warmed to your liking.

When the baked crust comes out of the oven, top with the warmed meat, drizzle with more barbecue sauce, slice and serve.

Back to Cooking Topics




Terms of Use	Privacy Statement	Learn How You Can Support TVWB
© 1997-2008 Chris A. Allingham LLC The Virtual Weber Bullet is an unofficial Weber product fan site and is not affiliated with the Weber-Stephen Products Co.