Karen Delgado of the blog Mi Cocina Rápida makes a flatbread pizza that is better than your favorite taco, using tender pork cooked with dried chilis and sweet sweet pineapple. This flatbread goes great with a light cerveça, too. Thanks, Karen!
Al Pastor Pizza
- By: Karen Delgado, Mi Cocina Rápida
- Yields: 1 serving
- -Al Pastor Meat-
- ½ pound thin-sliced pork shoulder
- ½ cup pineapple juice
- 2 tablespoons apple cider vinegar
- 1 garlic clove
- 2 dried guajillo peppers, seeds removed
- 1 dried ancho pepper, seeds removed
- 1 dried pasilla pepper, seeds removed
- 1 small tomato
- 1 clove
- ¼ teaspoon cumin
- salt to taste
- 1 Flatout Artisan Thin Pizza Crust
- 1 cup Monterey Jack cheese, shredded
- 1 cup of pineapple chunks
- ¼ cup red onion, sliced
- 2 tabelspoons fresh cilantro, minced
Place guajillo, ancho and pasilla chiles in a pot with enough water to cover over medium-high heat and bring to a boil. Cover, remove from heat and let sit for 15 minutes to let chiles soften.
In a blender, combine chiles, tomato, onion, garlic, pineapple juice, apple cider vinegar, clove and cumin. Add water if necessary. Season with salt. Blend until smooth.
Reserve ½ cup of marinade sauce.
In a container with lid or a large ziplock bag, mix the meat and the rest of marinade sauce. Refrigerate for at least two hours.
Heat oil in a skillet over medium-high heat. Add pork to the skillet. Cook until golden brown and cooked through. Transfer to a plate.
Preheat oven to 350˚F. Spray Flatout Artisan Thin Pizza Crust with non stick cooking spray. Evenly spread with al pastor sauce, top with cheese, meat, pineapple chunks and red onion. Bake for 10-12 minutes or until cheese is melted and the pizza is crispy. Garnish with a sprinkle of cilantro.