A few weeks ago I shared a homemade Kalua pork recipe. It was fantastic, but it made more pork than two people could eat. The perfect solution for the leftovers? Turn it into pizza.
The salty, smoky pork pairs beautifully with sweet pineapple chunks. I wish I had brought fresh pineapple back from Hawaii—the fruit there practically melts in your mouth—but canned pineapple works well when you don’t have that luxury.
We used the same dough from our Fig & Prosciutto pizza—it’s simple to make and our favorite homemade pizza dough. The recipe yields two dough balls, so you can try two different topping combinations if you like.
Enjoy this easy Kalua pork pizza as-is or add a little heat with Sriracha or red pepper flakes.
This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.
Kalua Pork Pizza Recipe
Ingredients
Pizza Dough
- 1 ½ cups warm water
- 2 ½ tsp active dry yeast
- 1 tsp sugar
- 2 tsp salt
- 2 tbsp olive oil
- 4 cups bread flour
Toppings
- Kalua Pork, 1/2 cup – 1 cup
- Canned pineapple chunks
- Sweet Baby Ray’s BBQ sauce
- 1 1/2 cups mozzarella cheese
Instructions
-
In a stand mixer bowl, combine the warm water, yeast, sugar, salt, and olive oil. Let sit for 10 minutes.
-
Attach the dough hook and add the flour. Mix on low until incorporated, then increase speed and knead for 10 minutes, until the dough pulls away from the bowl and forms a ball on the hook.
-
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about an hour, until doubled in size.
-
Punch down the dough and divide it in half. Use one ball now and refrigerate or freeze the other for later.
-
If using a pizza stone, place it in the oven and preheat to 500°F (260°C). Let the stone heat for 30 minutes once the oven reaches temperature.
-
On a well-floured surface, pat or roll one dough ball into an 8-inch round, then stretch it to about 14 inches in diameter. Repair any small holes by pinching dough from the edge.
-
Remove the pizza stone from the oven and place the dough on it. Spread a layer of BBQ sauce over the dough, sprinkle with mozzarella, then top with Kalua pork and pineapple chunks.
-
Return the stone to the oven and bake until the cheese is bubbly and golden, about 10–15 minutes.
-
Slice into triangles and serve immediately.