Kālua Pulled Pork Pizza

This incredible Kālua Pulled Pork Pizza was inspired by memories of our favorite pizza from Pizza Corner in Ko’Olina, O’ahu, Hawaii (sadly now closed). To us, this is the real Hawaiian pizza.

What You Need

Here’s what I put on my Kālua Pulled Pork Pizza:

• Kosher salt
• Olive oil—extra virgin, use the best quality you can find
• Mango sauce or sweet chutney—I’ve tried many store-bought options, but most have too many competing flavors or an Indian-style spice that doesn’t suit this pizza. Now, I blend half a tin of mangoes (after removing some of the juice) with a hand blender.
• Fresh mozzarella—torn or cut into small pieces
• Kālua pulled pork—I make a batch using this recipe from Plays Well with Butter, then portion it into 80g baggies and freeze them. I defrost a bag about an hour before making the pizza.

• Finely diced red onion
• Diced fresh mango—I prefer the Kent variety
• Diced green bell pepper
• Chopped fresh coriander

How to Make this Kālua Pulled Pork Pizza

Preparing the Pizza

Pre-make the Kālua pulled pork using this recipe from Plays Well with Butter—it’s well worth the effort for its incredible flavor.

Assembling the Pizza

Lay your prepared homemade pizza dough base out with the olive oil and salt already applied to the outer edges of the crust.

Use a spoon to spread the mango sauce or chutney evenly over the pizza base.

Spread the shredded mozzarella on top of the sauce.

Place small chunks of the Kālua pulled pork evenly over the pizza.

Cook the pizza.

Once cooked, add the red onion, green bell pepper, coriander, and fresh mango to the pizza.

When to Cut and Serve

This Kālua Pulled Pork Pizza can be cut and served immediately. I typically slice it into 12 pieces when serving a crowd or 8 pieces when there’s no rush for the first pizza!

What About Leftovers? (Leftovers?!)

If you happen to have any leftover slices, you can store them in an airtight container or cover a plate with plastic wrap. They’ll keep fresh in the refrigerator for up to three days.