Recipe printed from



Smokehouse 220 Smoky BBQ Sauce 2 cups
Pineapple, crushed, drained 4 oz.
Pineapple, fresh, chunks ½ cup
Ventura Foods Teriyaki Sauce 1 tbsp.
Pizza Dough, divided 24 oz.
Pulled Pork, unsauced 12 oz.
½ Red Onion, small, cut into slivers 1 ea.
Mozzarella, fresh, sliced, quartered 8 oz.


  1. Preheat oven to 475°F with baking stone place on lowest rack.
  2. Divide dough in half; roll one portion of dough out to approximate 9-10” round.
  3. Place dough onto pre-heated baking stone. Immediately spread ½ cup of the sauce on the crust, leaving ½” border.
  4. Top with half of the pork, pineapple, onion, and cheese.
  5. Bake for 6-7 minutes until crust is browned and cheese is melted. Repeat with remaining dough and toppings.

For Sauce:

  1. Combine all ingredients in small saucepan.
  2. Bring to a boil; lower temperature and simmer for 10 minutes.
  3. Can be made ahead of time; refrigerate until time of use.



Deep, natural hickory wood-smoke flavor with tangy layers of zesty tomato, vinegar and spices

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