Products used in this recipe
Al Pastor Pizza
Yield: 8 Servings (1 slice each)
Yield: 8 Servings (1 slice each)
A hearty Mexican-inspired pizza with a Mojo Rojo sauce topped with tender al pastor pork, grilled pineapple, roasted red peppers and onions, pickled pearl onions and a 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 6/2.5lb | 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.
