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Lilikoi Pork Pizza

Lindsay Forbes
Lilikoi Pork Pizza features a base of garlic aioli, shredded pork, sweet Maui onions, and red bell pepper topped with three cheeses (mozzarella, Romano, and parmesan) and drizzled with a lilikoi syrup. This is the perfect pizza to make when you have leftover pulled pork and want a little tropical flavor.
Prep Time 20 mins
Course Main Course
Cuisine American, hawaiian, Italian
Servings 2 12-inch pizzas


  • pizza stone


Garlic Aioli

  • 1/2 cup mayonnaise
  • 3 garlic cloves, pressed
  • 2 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/2 tsp freshly-cracked black pepper

To assemble:

  • 2 lb pizza dough, homemade or storebought (see notes)
  • 1 and 1/2 cup cooked pulled pork
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup kale, stems removed, finely chopped
  • 1 sweet Maui onion (about 1/2 cup), sliced
  • 1 and 1/2 cup mozzarella cheese, shredded
  • 1 and 1/2 cup Romano cheese, shredded
  • 1 and 1/2 cup parmesan cheese, shredded
  • 1 lilikoi, fresh (or lilikoi syrup, see notes)


  • If you are using pulled pork from a crock pot, you want to crisp it up before putting it on the pizza. This helps prevent sogginess. Set your broiler to HIGH. I spread the pork in a thin layer on a cookie sheet. Broil for 5-10 minutes keeping a close eye on it. Set aside to cool while proceeding to next steps.
  • Preheat the oven to 500 degrees F for at least 30 minutes. Put the pizza stone in the oven while it is preheating so it gets nice and hot.
  • Whisk together the ingredients for the garlic aoli and set aside.
  • To assemble: Shape the pizza dough into a round flat disc measuring about 12 inches in diameter (note that the recipe makes enough for two 12 inch pizzas). Brush the entire surface area with olive oil. Smear with a thin layer of garlic aoili, add the cheeses, followed by the meat and other toppings. Sprinkle with a little extra cheese at the end.
  • Working with the pizza stone: I normally prep my pizza on a piece of parchment parment paper sprinkled with cornmeal. Then I just transfer the pizza (still on the parchment paper) to the stone for baking.
  • Bake for 12-15 minutes until golden brown and all the cheeses have melted.
  • Drizzle with lilikoi syrup or top with lilikoi seeds. Slice and serve immediately.


  1. This is the pizza dough recipe I use: https://sallysbakingaddiction.com/homemade-pizza-crust-recipe/#tasty-recipes-66436 
  2. I prefer using lilikoi seeds because they are more flavorful but feel free to use lilikoi syrup if that is all you can find. Here is the brand I bought! https://www.auntylilikoi.com/syrups-and-juices/passion-fruit-syrup.html
Keyword hawaiian, lilikoi, pizza, pork