Al Pastor Pizza

al pastor pizza

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!

Serves: 1
Prep Time:
Cook Time:

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
  • -Pizza-
  • 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.

To assemble:

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.


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