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Posted in: Pork
Prep Time:
20 Minutes
Marinade Time:
30 Minutes
Grill time:
40 Minutes

BBQ Souvlaki Pizza

Greek Inspired Recipe

Posted on by Andrea Alden
BBQ Souvlaki Pizza
Serves 4
Prep Time:
Marinade Time: 30 Minutes
Grill time: 40 Minutes
This recipe for BBQ Souvlaki Pizza came about many years ago while visiting a friend. We needed dinner but didn’t have all of the stuff needed for souvlaki or pizza. However, when we combined all of the delicious individual ingredients, something magical happened. After that, I worked on refining the recipe until I finally landed on this savory Souvlaki Pizza.
Slide the dough onto a heated stone
Slide the dough onto a heated stone
grill for 10 to 15 mins
grill for 10 to 15 mins
Top with hot toppings
Top with hot toppings

BBQ Souvlaki Pizza

Serves: 4       Total Time: 90 Minutes


  • 1 pizza dough, store-bought or try this BBQ Pizza Dough Recipe 
  • 1 pork tenderloin, sliced into bite sized cubes
  • skewers, like Napoleon’s Stainless Steel Skewers
  • 3 tbsp. oregano
  • 3 tbsp. kosher or coarse sea salt
  • 1½ tbsp. thyme 
  • 1½ tbsp. freshly cracked black pepper
  • 4 cloves garlic, minced
  • 3 tbsp. Greek olive oil
  • 2 tbsp. freshly squeezed lemon juice (½ of a lemon, squeezed)
  • ¼ cup of creamy greek feta salad dressing
  • 1 small red onion, sliced
  • ½ cup crumbled feta cheese
  • Kalamata olives
  • 1 fist-sized tomato, diced
  • ½ of a cucumber, diced
  • salt and pepper to taste
  • ½ cup of tzatziki sauce


Step 1
In a bowl, combine the oregano, salt, thyme, freshly cracked pepper, 3 cloves of garlic, and olive oil. Reserve 3 tbsp. before adding the lemon juice. Toss the pork with the marinade and refrigerate for 30 minutes.
Step 2
Place the pizza stone onto the grill over direct heat, and begin preheating the grill to around 400 to 450°F.
Step 3
Slide the marinated pork bites onto skewers and grill them over direct heat when the BBQ reaches 350°F. Turn them every 3 to 5 minutes while the grill continues to preheat. Cook until the pork reaches about 150°F. When the pork is cooked through, remove from the grill. Remove the pork from the skewers and cut into smaller chunks as necessary.
Step 4
While the pork is cooking slice the red onion and set aside. Dice the tomato and cucumber. Combine the tomato and cucumber, seasoning to taste with salt and pepper. Set aside.
Step 5
Roll the pizza dough out on a floured surface and brush with the reserved herbs and oil. Slide the dough onto a Napoleon Pizza spatula that has been dusted with corn meal.
Step 6
When the grill and the pizza stone have come up to temperature, dust the pizza stone with more cornmeal, then use the pizza spatula to transfer the dough onto the pizza stone.
Step 7
Bake the pizza dough for about 10 to 15 minutes, before topping with the greek feta dressing, pork, onions, olives, the remaining clove of fresh garlic, and feta. Bake the pizza and toppings for an additional 5 to 10 minutes. ** If you find that the crust is getting a little dark, move the pizza stone off of direct heat. Or, move the pizza crust onto the cooking grids and off of the direct heat.**
Step 8
Once ready, hot, and crispy, bring it in and top the pizza with the tomato and cucumber mixture, then drizzle with tatziki. Lots of tatziki.
Step 9
Serve immediately.
REmove from the grill
REmove from the grill
Top with the tomato mixture
Top with the tomato mixture
drizzle with tzatziki
drizzle with tzatziki
Slice it up
Slice it up
It's looking good
It's looking good
Serve it immediately
Serve it immediately

This BBQ Souvlaki Pizza is messy and delightful. The hot pizza contrasts beautifully with the cold tomato and cucumber on top reminding you of a souvlaki pita fresh from a street vendor. Much like my TastyTaco Pizza Recipe, this BBQ pizza recipe has hot and cold toppings that juxtapose brilliantly! The crust is nice and crispy on the outside, and light and fluffy on the inside. That’s all thanks to Napoleon’sBBQ Pizza Stone. Find out more about using a pizza stone, and how to clean and care for your pizza stone by reading our articles on the subject.

Happy Grilling!

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