I knew I had to have Molly Yeh’s cookbook “Molly On the Range” available in my shop as soon as it was published! This is the best taco pizza you will ever have and it’s just a glimpse into her brilliance. The recipe is straightforward and smashingly delicious. I hope you enjoy!
Photo and recipe credit to http://mynameisyeh.com/mynameisyeh/2019/6/al-pastor-taco-pizza.
al pastor taco pizza
makes 2 14” pizzas
ingredients:
al pastor:
1 (14oz) can pineapple rings, juice and rings separated
1/4 c distilled white vinegar
3 cloves garlic
1 tsp dried oregano
1 tsp sweet paprika
1 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp black pepper
1/4 tsp ground cloves
2 guajillo chiles, dried, seeds tapped out
1 lb pork shoulder, cut into bite-sized pieces
assembly:
all-purpose flour, for dusting
about 2 pounds pizza dough (i recommend jim lahey’s no-knead dough)
1/2 c tomatillo salsa, plus more for topping and serving
10 oz queso fresco, crumbled
10 oz oaxaca cheese, torn into small pieces
chopped fresh cilantro
chopped yellow onion or pink pickled onions
lime wedges
clues
to make the al pastor, in a food processor, combine the pineapple juice, vinegar, garlic, oregano, paprika, salt, cumin, black pepper, cloves, and chiles and blend until smooth. place the pork shoulder in a bowl and pour in the mixture from the food processor. fold to combine, cover, and let marinate for 4 hours or overnight. (if letting this sit overnight, this is a good time to start your pizza dough.)
heat a grill pan or skillet over medium high heat. use tongs to lift the pork out of the marinade and grill in batches until browned and cooked through. also grill 8 of the pineapple rings until charred. transfer the pork and pineapple to a cutting board and chop the pineapple into bite sized pieces.
preheat the oven to 500ºf with a pizza stone if you have one. on a floured surface, divide the pizza dough in half and roll each into a 14” round, dusting with flour as needed. transfer to a baking sheet or parchment paper (which will make getting it on and off a pizza peel much easier). top each pizza with 1/4 cup tomatillo salsa, about 5 oz queso fresco (reserving a little bit for topping after baking), 5 oz oaxaca cheese, and 1/2 of the al pastor and pineapple. bake for about 9-12 minutes, or until crust is golden and cheese has brown splotchy marks. top with a splatter of salsa, cilantro, onions, lime, and reserved queso fresco. slice and enjoy!