Orange and Piloncillo Adobo Pork Roast Pizza
Pizza de Pierna de Cerdo en Adobo de Naranja y Piloncillo
Recipe Yield
2 12-inch pizzas
Cooking time
20 minutes
Rate this recipe
Ingredients
- 1 batch '00' Flour Pizza Dough
- 1⅓ cup Orange Piloncillo Adobo Pizza Sauce
- 1 pound (4 cups) shredded Oaxaca or mozzarella cheese divided
- 3 cups shredded Orange and Piloncillo Adobo Pork Roast
- ½ cup grated Cotija cheese divided
- ½ cup sliced pickled jalapeños divided, or to taste
- 1 ripe avocado halved, pitted, sliced
To Prepare
- Place rack in the center of the oven and preheat to 500℉.
- Working with one ball of pizza dough at a time, place on a generously floured countertop. Stretch the dough into a 12-inch circle, by pressing it from the center and pushing it to the edges as you go in a circular motion, leaving a rim around the edge. Then stretch it to make a round. Transfer to a floured pizza stone or baking sheet and bake for 7 to 8 minutes until the top has browned and started to create pockets of air. Don’t turn off your oven.
- Spread about ⅔ of the pizza sauce onto each pizza crust. Top each pizza with 1 cup Oaxaca cheese, 1½ cups shredded pork roast, and cover with another cup of Oaxaca cheese. Lastly, top each with ¼ cup Cotija cheese and ¼ cup sliced pickled jalapeños, or to taste. Place the pizzas back in the oven for another 8 to 9 minutes until the cheeses are completely melted. Remove from the oven, slice, and serve topped with slices of ripe avocado.
Comments
8comments inOrange and Piloncillo Adobo Pork Roast Pizza
Donnie C.Muenger
Jan 06
How do you make the dough
Pati Jinich
Jan 14
You can click on the link in the recipe, but here it is for you Donnie 🙂 https://patijinich.com/00-flour-pizza-dough/
Stacey
Jul 29
Pati!
I love your show! All the traveling you do adds not just layers of flavor but culture as well ❤. Saw this today and made it to the letter… my family tried to eat it all. Plus so many leftover options. Thank you for your love of food and travel and then sharing 🥰
Pati Jinich
Aug 20
Thanks so much for tuning in Stacey! Love to hear you have been enjoying the episodes and cooking some of the recipes, gracias!
Carol Reski
Feb 12
Pati,
My husband and I saw the Episode that this was featured on and decided that we wanted to try and make this. We made it for our son’s birthday (#42!) and it was SO DELICIOUS! I also made your pickled red onion recipe and used that on top of the pizza along with the pickled jalapenos. We have used the leftover shredded pork also for burrito’s and also with macaroni and cheese. So many good flavors on so many different layers!
Thank You for sharing your recipes. We love watching your shows.
Pati Jinich
Mar 13
Thanks to you and your husband Carol, so glad you all liked this recipe 🙂 And Happy birthday to your son!
Karen
Jan 22
I watched you make this yesterday on TV. It looked so delicious! And then when you were all eating it at the end of the show….and couldn’t stop….I decided I needed to make this!!!
Pati Jinich
Jan 30
Haha, it was truly so good we just couldn’t stop!