Orange and Piloncillo Adobo Pork Roast Pizza

porkadobopizza

Orange and Piloncillo Adobo Pork Roast Pizza

Orange and Piloncillo Adobo Pork Roast Pizza

Pizza de Pierna de Cerdo con Adobo de Naranja y Piloncillo

Recipe Yield

2 12-inch pizzas

Cooking time

20 minutes

Rate this recipe

4 from 5 votes

Ingredients

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.

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