Burnhard Pizza | #Review and #Giveaway of Revolutionary Pizza

This pizza has some serious kick, just the way we like it here. It’s layered with BBQ sauce, cheese, pulled pork smothered in BBQ sauce, chipotle and bell peppers. 

Burnhard Pizza with Pulled Pork, Chipotle and Bell Peppers | This pizza has some serious kick, just the way we like it here.

By now my readers must know we’re serious pizza addicts at the B compound. We eat it numerous times a week.

This one uses BBQ sauce in place of pizza sauce, then it’s topped with pizza mozzarella, pulled pork smothered in more BBQ sauce, chipotle and bell peppers.

This has some serious kick. We love spicy food here so this pizza was a huge hit. I mean who doesn’t like to set their mouths on fire as a family right.

So if you like food that sets you mouth on fire, and I mean who doesn’t, this pizza is for you.

P.S. I made some slight changes to the original recipe, but list both options in the printable recipe. You’re welcome.

P.S.S. Scroll down for the givaway, one copy of Revolutionary Pizza is up for grabs.

Burnhard Pizza with Pulled Pork, Chipotle and Bell Peppers | This pizza has some serious kick, just the way we like it here.

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Burnhard Pizza | My version is Pulled Pork Pizza
Prep time
Cook time
Total time
This pizza has some serious kick, just the way we like it here. It's layered with BBQ sauce, cheese, pulled pork smothered in BBQ sauce, chipotle and bell peppers.
Serves: 1 large pizza
  • Homemade or Store-bought pizza dough, enough for 1 pizza
  • 2 and ½ pounds (680 g) chuck beef I used pork instead, use my root beer pulled pork recipe
  • 1 tablespoon (15 ml) salt
  • 4 to 6 jalapenos I used chipotle peppers in adobo sauce instead, 3 to be exact
  • BBQ sauce
  • Hot sauce, cookbook suggests Sriracha
  • ½ cup (60 g) shredded mozzarella I used pizza mozzarella, it's our personal favourite
  • 4 to 5 mini bell peppers, sliced thinly
  1. Preheat oven to 500 degrees F (260 degrees C). If you would rather grill this in summer just preheat your grill to the same temperature.
  2. If using beef, place in a large pot and fill with water to cover. Add salt, and simmer until tender and meat breaks apart with a fork. Once it cools you can shred it. I used my Root Beer Pulled Pork for this, it's cooked in a slow cooker which is nice in summer to keep your house cool
  3. Grill whole jalapenos in oil over medium-hot heat. You want the skin to blister, then you know it's done. Let it cool, then peel and remove seeds. Chop finely. I used canned chipotle peppers in adobo sauce instead, 3, diced finely
  4. Combine beef and jalapenos, then toss with BBQ sauce to cover meat. I combined my pork and chipotle peppers for this step, then added BBQ sauce
  5. Spread the dough out by hand or roll it with a rolling pin. Either way is acceptable.
  6. Spread BBQ sauce over the dough. Toss mozzarella over the pizza. Add the meat mixture randomly over top of the pizza.
  7. At this point I added some bell peppers. Cookbook does not call for it, but we wanted to add them.
  8. Place pizza in the oven until it is golden brown. At 500 it should take about 8 to 10 minutes, if you use a 450 degree F preheated oven it should take about 10 to 12 minutes.
  9. Top with hot sauce. Get ready to light your mouth on fire. Feel that burn.
  10. Slice the pizza with a pizza wheel.
  11. Serve with a big old burnhard smile!
I made some minor changes to the recipe, you can see them in bold.

Keep in mind the cook time does not include the beef or pork. If you're cooking either of those low and slow you're looking at about 4 to 6 hours.

You can use my Root Beer Pulled Pork Recipe for the topping.

You can use my Pulled Beef and Shallots Recipe for the topping.

You can use my Killer Spicy Pizza Dough Recipe.

You could also use my Salsarific Pizza Dough Recipe.

Recipe Source: Cravings of a Lunatic adapted slightly from Revolutionary Pizza
Nutrition Information
Serving size: Depends how much you like pizza!

Burnhard Pizza with Pulled Pork, Chipotle and Bell Peppers | This pizza has some serious kick, just the way we like it here.

I was thrilled when I got the email to take a peek at the cookbook, Revolutionary Pizza by Dimitri Syrkin-Nikolau. It went a little like this:

PR Rep: Hey Kim, would you like to review a cookbook about pizza?

Kim: Seriously?

PR Rep: Yes, seriously.

Kim: Hellz to the yah.

PR Rep: So that means yes right?

Kim: Not just yes, hellz yes.

PR Rep: *sigh*

This cookbook has it all. There are dough recipes and tips. Sauce is paramount to pizza, and this cookbook covers the sauce bases in a big way. I loved the section that has Mexican inspired pizzas, they were fantastic. The book has classics, and innovative recipes as well. It really gives an amazing array of pizza recipes.

The recipes are solid, easy to follow and absolutely delicious. I have tried 5 of the recipes thus far and every single one cooked perfectly.

The cookbook is paperback, so hopefully you dig soft cover books. It has tons of photos, but not every page which is my preference. It comes pretty darn close though.

Revolutionary Pizza Cookbook Giveaway on Cravings of a Lunatic

You can buy a copy of Revolutionary Pizza on Amazon, or you can win your very own shiny new copy by entering the giveaway.

Open to the U.S. and Canada. Must be 18 years of age to enter. Must love pizza. Okay so that’s not so much a rule for the giveaway as it is a motto for life.

a Rafflecopter giveaway

Good luck to all my readers!

Disclosure Mumbo Jumbo: Post contains affiliate links. I would receive a few gold doubloons for any purchases you make. I’m not going to lie, I plan to use them all on pizza flour. Thanks to anyone who makes purchases through affiliate links. It helps to keep the blog going, and offsets expenses to run it. 

If you’re looking for more Pizza Recipes follow me on Pinterest:

Follow Kim Beaulieu | Cravings of a Lunatic’s board Pizza Cravings on Pinterest.

For more Pizza Cravings check out these recipes:

Pizza with Arugula, Peaches and Hazelnuts |Amazing Pizza layered with Arugula, Fresh Peaches, and Chopped Hazelnuts. This recipe is a real crowd pleaser and perfect for summer!Pizza with Arugula, Peaches and Hazelnuts, pictured above

Prosciutto and Arugula Pizza | Simple to make yet full of flavour. Made in under 30 minutes, it's a winner in our house!Prosciutto and Arugula Pizza, pictured above

Homemade Calzones for Festivus | Cravings of a Lunatic | Easy to make and absolutely delicious. You'll never order out again.Homemade Calzones, pictured above

Toodles and smoochies! xx

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  1. says

    Prosciutto is my favorite and then I add goat cheese, mushrooms and an egg topped with arugula drizzled with a little olive oil!!! I do all my pizzas on the grill. So easy and the best pizzas ever! I want a slice right now!

  2. Heather Martin says

    I’m not very adventurous with my pizza, and favorite toppings depends on the day. The majority of the time, I just buy an extra cheese pizza.

  3. Mandy Shannon says

    Oh so many things I love on pizza! How could you go wrong with pizza, whatever it had on it haha. But if I had to pick one favorite topping, hmmmmm…… I’d have to say onions yummmm!

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