Before we get into the instructions let talk about a couple of things. First is the pizza dough/crust. You have several options here and frankly they all taste great.

Option 1 – Make your favorite dough from scratch or from a dry mix.
Option 2 – Buy a premade ball of dough from a freezer section or even from your favorite local pizza joint. Most will sell you already proofed dough for very little money.

If you do either of these don’t forget to poke holes in your pizza dough once you get it rolled out to 10-inch in diameter and also precook your dough for about 5 minutes before adding your toppings for a crispy brick oven style finish on your crust.

Option 3 – Buy a premade, pre-rolled crust like one from Boboli or Mama Mary’s. These are easily found in your big box store and work well. I’ve even gone so far as to just buy a frozen cheese pizza and add my toppings to it and grill it. It was still fantastic.

Second thing we need to talk about is toppings. Everyone has a personal preference when it comes to toppings, so use what you like and don’t be afraid to have fun.

Start by preheating your Kong to 450 degrees. Just before you place the pizza on the Kong, preheat the pizza stone for about 5 minutes.

Mix together the pizza sauce and the first ¼ c barbeque sauce.

As mentioned, for this recipe we are using a premade, pre-rolled pizza crust. If you used a dough or mix, you would pick up these instructions after precooking your dough for 5 minutes.

Lay down a light-to-medium coat of the pizza sauce mixture on the crust. If you like a saucier pizza, lay more down. Top with the mozzarella. Top this with the bell pepper slices, onion and evenly spread the pulled pork around.

Place the pizza back on the Kong and cook 10 minutes or until cheese is well melted. Remove from your Kong and then dust with the rub. Use spoon to drizzle the remaining sauce all over the top.