Smoke House Pizza Recipe

Prep flatbreads

Preheat oven to 475°F (245°C) with a rack in the middle. Place flatbreads on a baking sheet lined with parchment. Brush both flatbreads lightly with the olive oil (about 1 tbs per flatbread) and sprinkle garlic powder and a pinch of salt evenly over each. Set aside.

Warm and saucify the pork: place the pulled pork in a medium skillet over medium heat. Add 3 tablespoons BBQ sauce, 1 teaspoon apple cider vinegar and 1 teaspoon black pepper. Stir and cook 4–6 minutes until pork is heated through and sauce is slightly reduced and coats the meat. Taste and add up to 1 tablespoon more BBQ sauce if you prefer stronger BBQ flavor. Remove from heat.

Sauté onions and mushrooms: slice the onion into thin half-moons and clean and slice the mushrooms. In a second skillet, heat 1 tbs olive oil over medium-high heat. Add onions and cook 4 minutes until starting to soften. Add mushrooms and a pinch of salt and cook another 3–4 minutes until mushrooms are golden and onions are translucent. Remove from heat and let cool slightly.

Prepare olives and peppers: drain and slice black olives if not already sliced. Drain banana pepper rings. Keep toppings separated and ready for assembly.

Distribute sauce base (optional): If you like an extra BBQ base, spread 1 tablespoon BBQ sauce thinly over each prepared flatbread. This is optional—pulled pork will provide sauce.

Assemble pizzas: Divide the warmed sauced pulled pork evenly between the two flatbreads, spreading it into an even layer while leaving a 1⁄2-inch border. Scatter the sautéed onion and mushroom mixture evenly over the pork. Sprinkle the sliced black olives and banana pepper rings over each flatbread.

Top with cheese: Combine the shredded smoked cheddar and mozzarella, then evenly distribute the cheese blend over both flatbreads, covering the toppings. Sprinkle red pepper flakes across both pizzas for a touch of heat if desired.

Bake: Slide the baking sheet into the preheated 475°F oven. Bake 8–10 minutes, or until cheese is melted, bubbling, and edges of the flatbread are crisp and golden. Rotate the pan halfway through baking for even browning.

Finish and garnish: Remove pizzas from oven and let rest 2 minutes. Sprinkle chopped cilantro over each for freshness if using. Slice each flatbread into 6–8 pieces and serve hot.