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Taco Pizza Al Pastor with Tomatillo Salsa
Ingredients
  • One 14-ounce can pineapple rings, juice reserved
  • 1/4 cup distilled white vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cloves
  • 3 cloves garlic
  • 2 dried guajillo chiles, seeded
  • 1 pound pork shoulder, cut into thin slices (1/4 to 1/2 inch thick)
  • Olive oil, for brushing
  • All-purpose flour, for rolling
  • 16 ounces pizza dough, risen and ready to use according to package instructions
  • About 6 tablespoons Tomatillo Salsa, recipe follows
  • 6 ounces queso fresco
  • 8 ounces Oaxaca cheese
  • 1/2 bunch fresh cilantro, roughly chopped
  • 1/2 Spanish onion, finely diced
  • 1 lime, cut into wedges
  • Tomatillo Salsa:
  • 1 pound tomatillos, husked
  • 4 cloves garlic
  • 1 jalapeno, seeded
  • 1/2 Spanish onion
  • 1 lime, juiced
  • 1/2 bunch fresh cilantro
  • Splash white distilled vinegar
  • Kosher salt
  • Tortilla chips, for serving, if desired
Steps
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