February Recipes

St. Louis-Style BBQ Pizza

A St Louis Style BBQ Pizza sliced and placed on a wooden pallet shaped like the state of Missouri
Hands On:
15 minutes
Total Time:
30 minutes


  • ⅓ cup water
  • 3 tbsp Gustare Vita olive oil, divided
  • 1 cup Hy-Vee all-purpose flour
  • ½ tsp Hy-Vee salt
  • ½ tsp Hy-Vee baking powder
  • ½ cup chopped Cracker Barrel rich & bold aged reserve Cheddar cheese cubes (2 oz.)
  • ¼ cup Hy-Vee finely shredded Swiss cheese
  • 2 slice(s) Hy-Vee deli style smoked provolone cheese slices, chopped
  • ¾ cup Hy-Vee rich & zesty pizza sauce
  • 1 cup chopped meat from Hy-Vee Hickory House dry rub ribs
  • 1 tsp Weber KC BBQ rub
  • ½ tsp Hy-Vee Italian seasoning
  • Barbecue sauce, for serving
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Preheat oven to 475°. Place large baking sheet in oven to preheat.
Stir together water and 1 Tbsp. olive oil in a large bowl. Add flour, salt and baking powder; stir with a fork until dough forms. Turn dough out onto a lightly floured surface; knead for 3 to 5 minutes or until smooth and elastic. Shape into a smooth ball. Cover with plastic wrap; let rest for 10 minutes.
Roll dough on a lightly floured surface into a 12-in. round. Brush with 1 Tbsp. olive oil. Invert dough round onto a large sheet of parchment paper; brush with remaining olive oil.
Place dough, on parchment paper, onto hot baking sheet. Bake for 7 minutes. Meanwhile, combine Cheddar, Swiss and provolone cheeses in a small bowl; set aside.
Remove prebaked crust from oven; spread with pizza sauce. Top with cheese mixture, chopped rib meat, BBQ rub and Italian seasoning. Bake for 5 to 7 minutes more or until cheese is melted and bubbly. Drizzle with barbecue sauce. Cut into squares or rectangles to serve.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories: 108
% Daily Value*
Total Fat: 7g 9%
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 11mg 4%
Sodium: 280mg 12%
Total Carbohydrate: 8g 3%
Dietary Fiber: 1g 2%
Sugars: 1g 3%
Protein: 4g 9%

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