Smoking Monkey Pizza is a bold, spicy-sweet pizza topped with smoky pulled pork, fresh banana slices, and a drizzle of hot honey. It’s a playful fusion of Southern BBQ and tropical flavors, balanced by a creamy mozzarella base and a crisp, chewy crust. The combination of smoky meat, sweet fruit, and spicy heat makes it an unforgettable pie that works for game day or a fun weeknight dinner.
Ingredients
- 1 lb (450 g) pizza dough, store-bought or homemade, at room temperature
- 1 cup (240 ml) barbecue sauce, preferably smoky
- 2 cups (300 g) cooked pulled pork, shredded (see Tips for substitutions)
- 2 cups (200 g) shredded low-moisture mozzarella cheese
- 1/2 cup (60 g) sliced red onion
- 1 large banana, peeled and sliced into 1/4-inch (6 mm) rounds
- 3 tbsp (45 ml) hot honey, plus more for drizzling
- 1 tbsp (15 ml) olive oil, for brushing
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Fresh cilantro leaves, for garnish (optional)
Instructions
- Preheat your oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside. If using a pizza stone, let it heat for at least 30 minutes. If using a baking sheet, preheat it for 10 minutes.
- On a lightly floured surface, stretch or roll the pizza dough into a 12-inch (30 cm) round. Transfer it to a piece of parchment paper.
- Brush the dough lightly with olive oil, then spread the barbecue sauce evenly over the surface, leaving a 1-inch (2.5 cm) border for the crust.
- Sprinkle the shredded mozzarella over the sauce, then scatter the pulled pork and red onion evenly on top.
- Slide the pizza (with the parchment) onto the hot stone or baking sheet. Bake for 10–12 minutes, until the crust is golden and the cheese is bubbly and browned in spots.
- Remove the pizza from the oven and immediately arrange the banana slices over the hot surface. Drizzle with hot honey, then sprinkle with smoked paprika and cayenne (if using).
- Garnish with fresh cilantro, if desired. Slice and serve hot.
Tips
- Substitutions: If you don’t have pulled pork, use shredded rotisserie chicken or sliced smoked sausage. For a vegetarian version, use smoked tofu or roasted portobello mushrooms. The banana is key—don’t skip it unless you’re allergic.
- Banana placement: Add the banana slices after baking to prevent them from turning mushy and overly sweet. If you prefer a caramelized banana, you can add them halfway through baking, but they will soften significantly.
- Dough handling: Cold dough is hard to stretch. Let it sit at room temperature for 30–60 minutes before shaping. If it keeps snapping back, cover it and rest for another 10 minutes.
- Hot honey: If you don’t have hot honey, mix 3 tbsp (45 ml) regular honey with 1/2 tsp red pepper flakes and let it sit for 10 minutes. Strain if you prefer a smooth drizzle.
Serving Suggestions
Serve this pizza as a main dish with a crisp green salad dressed in a simple vinaigrette. It also works as a party appetizer—cut into small squares and serve with extra hot honey on the side. For a complete BBQ-themed meal, pair it with coleslaw or grilled corn on the cob.
Variations
- Hawaiian Twist: Replace the pulled pork with ham or bacon, and use pineapple chunks instead of banana for a classic sweet-and-savory combo.
- Spicy Chorizo: Use cooked chorizo sausage instead of pulled pork, and add sliced jalapeños for extra heat.
- Smoky Vegetarian: Top with smoked gouda, caramelized onions, and banana slices. The smoky cheese mimics the meaty flavor.
- BBQ Chicken: Swap the pork for shredded chicken tossed in barbecue sauce, and keep the banana for a unique sweet contrast.
Storage and Reheating
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. The banana slices will soften and may darken, but the flavor will still be good. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until the cheese is melted and the crust is crisp. Avoid microwaving, as it will make the crust soggy. If you have leftover ingredients, store them separately and assemble fresh pizza when ready.
Frequently Asked Questions
Can I use fresh pizza dough instead of store-bought? Yes, homemade dough works beautifully. Just make sure it’s at room temperature and well-floured before stretching. If you have a sourdough or whole wheat dough, it will add a nice chewiness.
What if I don’t have a pizza stone? A preheated inverted baking sheet works almost as well. Place it on the lowest oven rack and heat it for at least 10 minutes before sliding the pizza onto it. You can also use a cast-iron skillet—just press the dough into the cold skillet, then place it over medium-high heat for 2 minutes before transferring to the oven.
Is the banana really necessary? The banana is what makes this pizza “monkey� and provides a sweet contrast to the smoky, spicy elements. If you’re skeptical, try a small slice first. You can reduce the amount or omit it, but the pizza will lose its signature character.
Can I make this pizza ahead of time? You can assemble the pizza (without the banana and hot honey) up to 2 hours ahead and refrigerate it. When ready to bake, add a few extra minutes to the cooking time. Add the banana and honey after baking, just before serving.
How spicy is this pizza? The heat comes from the hot honey and optional cayenne. If you prefer mild, use regular honey and skip the cayenne. For more heat, add sliced jalapeños or a drizzle of sriracha before serving.
What’s the best way to get a crispy crust? Preheat your oven as high as it goes (usually 500°F/260°C) and use a pizza stone or steel. Also, don’t overload the pizza with sauce or toppings—less is more for crispiness.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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