For what this pizza lacks in class, it makes up for in good taste. Wait, no, that doesn’t work. Let’s try again. This barbecue pizza is my much classier arugula pesto pizza‘s spunky little sister. She rocks mini skirts and drinks bourbon and you just can’t help but love her.
This pizza reminds me of fun times working at a bar after college. The barbecue chicken pizza was a popular menu item so I soon discovered the joy of barbecue sauce on pizza. Its concentrated sweet and vinegary flavor plays nicely with bubbly cheese and sweet and spicy toppings. It’s so wrong and so right at the same time.
I got all nostalgic the other day when I came across a pineapple and jalapeño pizza. I thought those flavors deserved more representation on the blog than just tortilla pizzas, so! here we are with homemade barbecue pizzas.
I totally believe that pizza making should be a fun, relaxed affair (especially when it comes to barbecue pizza), so feel free to take some shortcuts when it comes time to making this pizza. My whole wheat pizza dough recipe comes together super quickly in a food processor, but I won’t judge if you buy store-bought pizza dough (I like Trader Joe’s whole wheat dough).
You can also save some prep work by buying pre-cut, fresh pineapple and slicing it into little bite-sized pieces (that’s what I did). When it comes to barbecue sauce, I suggest a tangy sauce with classic barbecue flavor. You probably can’t go wrong with a Kansas City-style sauce (just check the label to make sure there are no crazy ingredients inside). I think this pizza would make a great Halloween dinner! Eat a Reese’s for me, please.
Cuisinart food processor
Baking steel c/o Sur la Table (the super hot surface makes for crisp, bubbly pizza crust)
Rosle Pizza Cutter
▸ For more of my favorite cooking tools, shop my kitchen essentials!
- 1 batch easy whole wheat pizza dough, seasoned generously with freshly ground black pepper
- ½ cup barbecue sauce
- 2 cups (8 ounces) grated low-moisture, part-skim mozzarella cheese
- ⅓ pound (1 cup sliced) fresh pineapple chunks, sliced into ¼-inch thick, bite-sized pieces
- ¼ to ⅓ cup pickled jalapeños (feel free to eyeball based on how spicy you want your pizza)
- ½ cup (2 to 3 ounces) crumbled feta
- 3 tablespoons finely chopped red onion
- Red pepper flakes, a light sprinkling of chopped fresh cilantro, more barbecue sauce or a smoky hot sauce
- Preheat oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you’re using a baking stone or baking steel, place it in the oven on the top rack.
- Prepare dough through step 5 (my only suggested change is to season the flour mixture generously with freshly ground pepper before turning on the food processor).
- Evenly spread ¼ cup barbecue sauce over each pizza. Divide toppings evenly over the two pizzas, beginning with grated mozzarella, followed by sliced pineapple, pickled jalapeños, crumbled feta and chopped onion.
- Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 12 minutes (or significantly less, if you’re using a baking stone/steel—keep an eye on it). Transfer pizza to a cutting board, slice and serve with desired garnishes on the side.