Head Country


Head Country

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Smoked Tri Tip Pizza with Honey BBQ Sauce

This simple but elevated pizza is the perfect thing when you’re wondering what to do with leftover tri tip. Balsamic grilled onions, a sprinkle of gorgonzola, and lots of bubbling, piping-hot cheese pair perfectly with our new Honey Bar-B-Q Sauce.

BBQ Basics


1 pound of prepared pizza dough
1/2 cup Head Country Bar-B-Q Sauce, Honey
1 C. smoked leftover tri-tip, chopped
1 red onion, thinly sliced
1/4 C. balsamic vinegar
salt and pepper
1 C. mozzarella cheese, grated
1/2 C. cheddar cheese, grated
1/4 C. gorgonzola crumbles

Cooking Instructions

Allow the pizza dough to reach room temperature.

Preheat your grill to high heat, or 450 degrees F. Add your pizza stone.

Toss red onion with the balsamic vinegar, plus a pinch of salt and pepper.

Once the grill has preheated, quickly cook the red onions, either on the grates or in a cast-iron pan. Set aside.

Roll out pizza dough on a floured surface until evenly thin. Brush the dough with a generous coating of Bar-B-Q sauce. Add a layer of cheese.

Add the grilled red onions and tri tip. Top with more cheese. Sprinkle with crumbles of gorgonzola.

Slide the pizza onto the hot pizza stone inside the grill. Cook for 5 minutes with the grill lid closed. Rotate the pizza 180 degrees. Continue cooking until the pizza is bubbly and browned.

Remove pizza from the grill. Slice and serve.