TACO PIZZA AL PASTOR WITH TOMATILLO SALSA

Taco Pizza al Pastor with Tomatillo Salsa image

Provided by Molly Yeh

Time 4h45m

Yield 4 to 5 servings

Number Of Ingredients 29

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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
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:

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.
Preheat the oven with a pizza stone to 500 degrees F.
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.
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.
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!
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.
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.