Products used in this recipe
Al Pastor Pizza
Yield: 8 Servings (1 slice each)
Yield: 8 Servings (1 slice each)
This hearty Mexican-inspired pizza has a Mojo Rojo sauce base topped with al pastor pork, grilled pineapple, roasted red peppers and onions, pickled pearl onions and is garnished with fresh cilantro garnish.
Ingredient | Weight | Measure |
---|---|---|
Water | 4 fl. oz. | |
Red wine vinegar | 2 fl. oz. | |
Sugar | 1 1/2 tsp. | |
Pearl onions, jarred or frozen | 4 oz. | |
Pizza crust, 12-inch, prepared | 1 each | |
Mojo Rojo sauce, prepared | 4 fl. oz. | |
Pork al pastor, prepared | 4 oz. | |
Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend | 2 oz. | |
Pineapple, sliced, grilled | 3 oz. | |
Oaxaca cheese, shredded | 4 oz. | |
Cilantro sprigs, fresh | as garnish |
Preparation Instructions:
Step 1
For the pickled onions; bring water, vinegar and sugar to a simmer. Add pearl onions and remove from heat. Allow to come to room temperature, and store in refrigerator overnight to marinate.
Step 2
Preheat convection oven to 425°F.
Step 3
Spread Mojo Rojo sauce on pizza crust. Top with pork, roasted peppers and onions, pineapple and shredded cheese. Bake at 425°F until crust is golden brown on edges, and cheese is melted. Garnish with pickled onions and fresh cilantro.