Taco Pizza al Pastor with Tomatillo Salsa

  4.9 – 9 reviews  
Level: Easy
Total: 4 hr 45 min
Active: 40 min
Yield: 4 to 5 servings

Ingredients

  1. One 14-ounce can pineapple rings, juice reserved
  2. 1/4 cup distilled white vinegar
  3. 1 teaspoon dried oregano
  4. 1 teaspoon paprika
  5. 1 teaspoon kosher salt
  6. 1/2 teaspoon ground cumin
  7. 1/2 teaspoon ground black pepper
  8. 1/4 teaspoon ground cloves
  9. 3 cloves garlic
  10. 2 dried guajillo chiles, seeded
  11. 1 pound pork shoulder, cut into thin slices (1/4 to 1/2 inch thick)
  12. Olive oil, for brushing
  13. All-purpose flour, for rolling
  14. 16 ounces pizza dough, risen and ready to use according to package instructions
  15. About 6 tablespoons Tomatillo Salsa, recipe follows
  16. 6 ounces queso fresco
  17. 8 ounces Oaxaca cheese
  18. 1/2 bunch fresh cilantro, roughly chopped
  19. 1/2 Spanish onion, finely diced
  20. 1 lime, cut into wedges
  21. 1 pound tomatillos, husked
  22. 4 cloves garlic
  23. 1 jalapeno, seeded
  24. 1/2 Spanish onion
  25. 1 lime, juiced
  26. 1/2 bunch fresh cilantro
  27. Splash white distilled vinegar
  28. Kosher salt
  29. Tortilla chips, for serving, if desired

Instructions

  1. To the carafe of a blender, add the pineapple juice, vinegar, oregano, paprika, salt, cumin, black pepper, cloves, garlic and guajillo chiles and blend until smooth. Transfer the marinade to a bowl and add the pork. Cover and refrigerate for 4 hours and up to overnight.
  2. Preheat the oven with a pizza stone to 500 degrees F.
  3. When ready to cook, heat a grill pan over medium-high heat and brush with olive oil. Remove the pork from the marinade. Grill the pork, flipping once to ensure even cooking, until grill marks appear, about 7 minutes total; set aside. Grill the pineapple rings until grill marks appear, a minute or two on each side. Roughly chop the pineapple and set aside.
  4. Flour a work surface and roll the pizza dough out into a large circle about 1/4 inch thick. Transfer the pizza to a pizza peel lined with parchment paper. Cover the pizza with about 6 tablespoons Tomatillo Salsa, leaving a 1/4-inch border. Then evenly layer on the pork, grilled pineapple, 4 ounces of the queso fresco and the Oaxaca cheese.
  5. Slide the pizza with the parchment onto the pizza stone. Bake until the cheese is melted and the crust is golden, 7 to 10 minutes. Garnish with the cilantro, onion and remaining 2 ounces queso fresco. Serve with lime wedges. Enjoy!
  6. Heat a grill pan over medium-high heat. Add the tomatillos, garlic, jalapeno and onion and grill until charred on all sides, 8 to 10 minutes.
  7. Transfer the grilled veggies to the carafe of a blender. Add the lime juice, cilantro, vinegar and some salt and pulse to the desired level of chunkiness. Taste and season as necessary. Use as sauce for pizza and serve the rest on the side with chips.

Reviews

Zoe Willis
Made this tonight with my 3 year old daughter who is obsessed with Molly Yeh and loves cooking 😉 … we absolutely loved it!! (We used store bought dough and tomatillo salsa to save time- still amazing!! )
Jamie Roberts
Absolutely amazing! This is definitely worth making, thank you Molly!
Chase Rodgers
This was amazing, I used chicken thighs instead of Pork. Good job!
Jean Moore
Delish
Erica Schmidt
Yum!
Damon Lopez
Made this as a Christmas appetizer… sooo delish . It was gone fast! Next time will try chicken or carne asada ..
Victoria Figueroa
Excellent flavors!

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top