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BBQ Pulled Pork Naan Pizzas

Course Appetizer, Main Course, Snack
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2 pizzas
Author Laura Doerr


  • 2 naan breads
  • 1 cup leftover All Purpose Pulled Pork
  • 3-4 tbsp BBQ sauce
  • 2 tbsp pickled red onions see blog post
  • 1/2 cup fontina cheese shredded
  • 1/2 cup smoked Gouda cheese shredded
  • 2 tbsp crumbled goat cheese
  • chopped cilantro or parsley optional


  1. Preheat oven to 400 degrees. Microwave the leftover pulled pork with a splash of water for about 30-60 seconds just to take the chill off, so it becomes more pliable.

  2. Place naan breads on a large baking sheet. Spread 1-2 tablespoons of BBQ sauce onto each naan. Add more if you like it saucy! Sprinkle with half of the shredded cheeses (save the rest for the top).

  3. Arrange the pulled pork evenly between the two naans. Top with the rest of the shredded cheese. Arrange pickled red onions evenly on the pizzas. Top with crumbled goat cheese. Bake for 10-12 minutes, or until golden and bubbly. Garnish with fresh chopped cilantro or parsley.

Recipe Notes

The store bought naan bread can usually be found in the bakery section, not the bread isle. I like to use the garlic flavored variety for added flavor.

I used a homemade bourbon peach BBQ sauce, but use your favorite sauce you have on hand.

I really recommend the pickled red onions. Even if you think you do not like onions, still give it a try! By pickling the onions, it takes the raw bite out. They become mild and sweet with a nice tang that balances out the sweet BBQ. You could also add caramelized onions or scallions. Add any other toppings you like!