Time: 4 hours 45 minutes
Complexity: easily
Servings: 4

Taco-flavored pizza is a must-try for all lovers of these two dishes. An Italian classic with Mexican influences—it's absolutely delicious! Pair this pork and pineapple pizza with a tangy tomatillo salsa verde.

Ingredients:

Pork shoulder with pineapple

• 1 can (400 g) of canned pineapple rings, juice reserved
• 1/4 cup distilled white vinegar
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 teaspoon coarse salt
• 0.5 tsp ground cumin
• 0.5 tsp ground black pepper
• 1/4 tsp ground cloves
• 3 cloves of garlic
• 2 dried guajillo peppers, seeded (optional)
• 450 g pork shoulder, sliced ​​into 0.5–1 cm thick slices.
• Olive oil for greasing
• Premium flour for working with dough
• 450g pizza dough, risen and ready to use according to package directions
• About 6 tablespoons tomatillo salsa
• 170 gr. queso fresco
• 220 gr. Oaxaca cheese
• Half a bunch of fresh cilantro, coarsely chopped
• Half a Spanish onion, finely diced
• 1 lime, cut into wedges
• Special equipment: pizza stone; pizza shovel

Tomatillo salsa

• 450 g tomatillos, peeled
• 4 cloves of garlic
• 1 jalapeño, seeded
• Half a Spanish onion
• Juice of 1 lime
• Half a bunch of fresh cilantro
• A little white vinegar
• Tortilla chips for serving, optional

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yeast dough, ground cherries, salsa sauce, pork shoulder, Pineapple, guajillo pepper, lime, oregano, cumin, carnation, paprika, Oaxaca cheese

We recommend

Preparation:

Step 1
• In a blender, combine the pineapple juice, vinegar, oregano, paprika, salt, cumin, black pepper, cloves, garlic, and guajillo chili and blend until smooth. Pour the marinade into a bowl and add the pork. Cover and refrigerate for 4 hours or overnight.
Step 2
• Preheat oven with pizza stone inside to 260°C.
Step 3
• When ready to grill, preheat a grill pan over medium-high heat and brush with olive oil. Remove the pork from the marinade. Grill the pork, turning once, until grill marks appear, about 7 minutes total; set aside. Grill the pineapple rings until grill marks appear, 1–2 minutes per side. Coarsely chop the pineapple and set aside.
Step 4
• Flour a work surface and roll out the pizza dough into a large circle, about 0.5 cm thick. Transfer the pizza to a parchment-lined pizza peel. Spread about 6 tablespoons of tomatillo salsa over the pizza, leaving a 0.5 cm border. Then, evenly layer the pork and pineapple, sprinkle with 100 grams of queso fresco, and Oaxaca cheese.
Step 5
• Place the pizza on a parchment-lined baking sheet. Bake until the cheese is melted and the crust is golden, 7–10 minutes. Sprinkle with cilantro, onion, and the remaining queso fresco. Serve with lime wedges. Enjoy!
Step 6
• Tomatillo salsa:
  Yield: 4 tbsp.
  
  Preheat a grill pan over medium-high heat. Add the tomatillos, garlic, jalapeño, and onion and cook until golden brown on all sides, 8–10 minutes.
  
  Place the vegetables in a blender. Add lime juice, cilantro, vinegar, and a pinch of salt and blend until the desired consistency is reached. Taste and adjust the seasoning to taste. Use as a pizza sauce, and serve the rest with chips.

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