Sheet Pan BBQ Pizza
Smoked on the Traeger, Built with Leftovers, Loaded with Flavor
Pizza night just got a whole lot better—and smokier. This Sheet Pan BBQ Pulled Pork Pizza uses leftovers from our BBQ Pulled Pork recipe, trades tomato sauce for a bold BBQ base, and blends melty mozzarella with spicy pepper jack cheese. Cooked on the Traeger, this pie comes together with a crispy bottom, smoky finish, and enough flavor to turn leftovers into the main event.
If you're looking for a way to breathe new life into your pulled pork stash, this is the move.
Ingredients
1 package store-bought pizza dough, room temp
¾ to 1 cup BBQ sauce (your choice of sweet, tangy, or spicy)
1½ to 2 cups leftover Ranch & Rifle’s BBQ Pulled Pork
1½ cups shredded mozzarella cheese
1 cup shredded pepper jack cheese
½ red onion, thinly sliced (optional)
Pickled jalapeños or banana peppers (optional, for topping)
Ranch & Rifle The BBQ Rub (light dusting to finish)
Olive oil (for greasing the pan)
Instructions
1. Preheat the Traeger
Set your Traeger or pellet grill to 450°F, using a blend of hickory or oak pellets for a wood-fired flavor. Allow the sheet pan to preheat on the grill for about 5–10 minutes.
2. Roll Out the Dough
Lightly flour your surface and roll out the pizza dough to roughly the size of your sheet pan (9x13 or similar). Brush the pan with olive oil, then carefully lay the dough onto the hot pan. Return it to the grill and par-bake the crust for 5–7 minutes, just until it starts to puff and lightly firm up.
3. Build the Pizza
Remove the crust from the grill. Spread an even layer of BBQ sauce over the surface. Add your pulled pork, then top with the shredded mozzarella and pepper jack. Add red onions or pickled peppers if using.
4. Finish Cooking
Return the sheet pan to the grill. Close the lid and cook the pizza for another 10–14 minutes, or until the cheese is bubbling and the crust is golden brown and crispy on the bottom.
5. Garnish & Serve
Pull the pizza off the grill and let it rest for 3–5 minutes. Optionally dust with a light sprinkle of The BBQ Rub for an extra layer of flavor. Slice and serve hot.
Why We Love It
This recipe is the definition of no-waste cooking with full-send flavor. The smoky heat of the Traeger takes pizza night to a new level, while the BBQ base, pepper jack cheese, and pulled pork bring that perfect balance of sweet, heat, and smoke. It’s easy, impressive, and built for sharing.
Tried it? Tag us and show off your pie. Pizza on the smoker hits different—and we want to see how yours turned out.
