COOK IT.
Optional, fry the pulled pork before adding it to the dough when topping.
Load your charcoal starter and ignite a full batch of charcoal. Once the coals are ashed over, transfer them into the grill, arranging them in a circular or semicircular pattern. Lower the cooking grids and position a pizza stone at the center. Ensure the bottom vents are fully open. Preheat the BBQ to a minimum of 500ºF (260ºC).
While waiting, bring a saucepan with vinegar, water, salt, and sugar to a simmer until the salt and sugar are dissolved. Remove from heat. Thinly slice the onion, radish, and optional peppers. Place the sliced vegetables into a heat-safe container and pour the vinegar mixture over. Allow them to cool. Refrigerate any that you don’t use in this recipe.
Use a blender or stick blender to whip together the mayonnaise, cream cheese, and garlic. Pour this into a squeeze bottle and refrigerate until needed.
In a bowl, combine the pizza sauce, gochujang, and vinegar.
Coat your pizza peel, a cutting board, or tray with cornmeal and transfer the pizza dough, stretching it out. Brush the crust with the gochujang sauce, cover with some mozzarella, top with the pulled pork, and more cheese.
Add cornmeal to the pizza stone, then slide the pizza onto the stone. Close the lid and cook for 2 to 3 minutes, open the lid and spin the pizza 45 to 90 degrees, cook another 2 to 3 minutes. Repeat until the dough has become crisp and the cheese has melted.
Carefully remove the pizza from the grill. Top it with the lightly pickled vegetables, and drizzle with the aioli.
Pizza's versatility knows no bounds! Elevate your BBQ game with this recipe for Pulled Pork Pizza: a tangy delight with gochujang sauce, gooey cheese, and pickled veg. It's a surefire hit that transforms leftovers into a feast. What are your favorite pizza toppings? Share your grilled pizza recipes, ideas, and photos on our social pages like Facebook and TikTok , using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!