Pizza Al Pastor

Or I suppose you can call this one Al Pastor Pizza, however you decide, I will be fine with it. Did I ever tell you I am a sucker when it comes to tacos al pastor? I’m such a fan of the flavors of al pastor that they are my go to taco wherever I go for Mexican food.  There is something that just draws me in to the flavors, and the marinade just has this great sweet and spicy bite to it. I’ll admit, I love al pastor. So much as I’ve made my own tacos, chicken wings, and potato skins, that heck, why not try making a pizza out of season al pastor meat, right?  This pizza al pastor had everything you might expect from a great al pastor taco, but in pizza form, and who doesn’t love that?!

Let’s get started.

Ingredients for the Marinade:

• 4 oz crushed pineapple
• 1 shallot, chopped
• 4 cloves of garlic
• 1/2 cup fresh cilantro
• 4 chipotle peppers in adobo sauce
• 1 tbsp vegetable oil
• 4 boneless pork chops, pounded

Ingredients for the pizza:

• 1 round of your favorite pizza dough
• 4 oz crushed pineapple
• 2 chipotle peppers in adobo sauce
• 1 1/2 cup of Monterey Jack cheese, shredded
• 1/2 cup of onion, diced
• 1 roma tomato, seeded, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup of tortilla chips, crushed (optional)

Start by making the marinade for the pork. Add all of the marinade ingredients, with the exception of the pork chops, to a food processor, and pulse to combine a smooth mixture.

Next, add a pork chop to a gallon sized plastic bag. Seal the bag, then with your meat mallet, pound the pork working from the center, outwards. You are going for thinner pork chops here, that is all. Repeat with the remaining chops.

Add a bit of the marinade to the bottom of a bread pan, then top with a pork chop. Add more marinade, eyeballing how much marinade if you have, and repeat, stacking all of the pork chops. Push down onto the chops, then cover with foil and place in the refrigerator for four hours, or preferably overnight.

To cook the pork, preheat your oven to 425 degrees. Cook for about 1 hour, or until the pork is cooked through. Cool, then remove the stacked pork and cut into bite-sized cubes.

Now onto the pizza. Form your dough into about a 14 inch round. Preheat your oven, and pizza stone if you have one, to 500 degrees for about 20 minutes.

During this time make the pizza sauce. Take the remaining crushed pineapple, and the two chipotle peppers, and add to a food process. Process until you have a smooth consistency.

Using a form, poke the dough all over the dough. If you have a dough docker, well, then use that by all means. Place the dough onto the pizza stone and cook for about 8 minutes, then slide the stone out and start building your pizza.

Spread the pizza sauce onto the pizza dough, then cover with the cheese. Add as much cubed pork as you would like, add the diced onions, then add more cheese. Place back into the oven for about 20 minutes, or until the cheese is nicely melted.  Remove from the oven, and top with the tomato slices, fresh cilantro, and top with crushed tortilla chips.

This pizza has that great sweet, smoky heat from the chipotle marinade and sauce, then you get that great pork, along with the onions, fresh cilantro, and tomatoes. I love a great Mexican pizza but this one took that idea over the top. I hope you enjoy!

Pizza Al Pastor

Dax Phillips

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Pizza

Servings 4

Ingredients

  

• Ingredients for the Marinade:
• 4 oz crushed pineapple
• 1 shallot chopped
• 4 cloves of garlic
• 1/2 cup fresh cilantro
• 4 chipotle peppers in adobo sauce
• 1 tbsp vegetable oil
• 4 boneless pork chops pounded
• Ingredients for the pizza:
• 1 round of your favorite pizza dough
• 4 oz crushed pineapple
• 2 chipotle peppers in adobo sauce
• 1 1/2 cup of Monterey Jack cheese shredded
• 1/2 cup of onion diced
• 1 roma tomato seeded, diced
• 1/4 cup fresh cilantro chopped
• 1/2 cup of tortilla chips crushed (optional)

Instructions

 

• Start by making the marinade for the pork. Add all of the marinade ingredients, with the exception of the pork chops, to a food processor, and pulse to combine a smooth mixture.
• Next, add a pork chop to a gallon sized plastic bag. Seal the bag, then with your meat mallet, pound the pork working from the center, outwards. You are going for thinner pork chops here, that is all. Repeat with the remaining chops.
• Add a bit of the marinade to the bottom of a bread pan, then top with a pork chop. Add more marinade, eyeballing how much marinade if you have, and repeat, stacking all of the pork chops. Push down onto the chops, then cover with foil and place in the refrigerator for four hours, or preferably overnight.
• To cook the pork, preheat your oven to 425 degrees. Cook for about 1 hour, or until the pork is cooked through. Cool, then remove the stacked pork and cut into bite-sized cubes.
• Now onto the pizza. Form your dough into about a 14 inch round. Preheat your oven, and pizza stone if you have one, to 500 degrees for about 20 minutes.
• During this time make the pizza sauce. Take the remaining crushed pineapple, and the two chipotle peppers, and add to a food process. Process until you have a smooth consistency.
• Using a form, poke the dough all over the dough. If you have a dough docker, well, then use that by all means. Place the dough onto the pizza stone and cook for about 8 minutes, then slide the stone out and start building your pizza.
• Spread the pizza sauce onto the pizza dough, then cover with the cheese. Add as much cubed pork as you would like, add the diced onions, then add more cheese. Place back into the oven for about 20 minutes, or until the cheese is nicely melted. Remove from the oven, and top with the tomato slices, fresh cilantro, and top with crushed tortilla chips.
• This pizza has that great sweet, smoky heat from the chipotle marinade and sauce, then you get that great pork, along with the onions, fresh cilantro, and tomatoes. I love a great Mexican pizza but this one took that idea over the top. I hope you enjoy!