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food

Street Taco Pizza

Can't decide between tacos or pizza? Don't worry, we won't make you.

Ingredients

  • For the al pastor:
  • 1/2 pound thin sliced pork belly
  • 1/2 white onion, thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 3 cloves garlic, minced
  • 4 tablespoons Guajillo chili powder
  • 3 tablespoons ground cumin
  • 3 teaspoons dried Mexican oregano
  • 2 tablespoons salt
  • Freshly ground black pepper
  • 1 (6-ounce) can crushed pineapple, drained
  • 3 tablespoons canola oil
  • For the chipotle sauce:
  • 1 (7-ounce) can chipotles in adobo sauce
  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • For the pizza dough:
  • 2/3 cup warm water
  • 1 packet Fleishmann’s Pizza Crust Yeast
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons sugar
  • 1 3/4 to 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • For the pizza toppings:
  • 2 cups shredded mozzarella cheese
  • Pineapple rings
  • 2 tablespoons Tajin, for dusting crust
  • Mexican crema
  • 1/2 white onion, diced
  • 1/2 cup cilantro leaves, chopped

Steps

  1. Make the al pastor: In a large bowl or Ziploc bag, combine white onion, cilantro, garlic, Guajillo chili powder, oregano, cumin, crushed pineapple, oil, salt and freshly ground black pepper; mix well. Cut pork belly into 1-inch-thick pieces crosswise, and add to marinade. Toss until all the pork belly is well coated. Marinate for 4 hours or overnight.
  2. Make the chipotle sauce: In a food processor or blender, add the entire can of chipotles in adobo sauce and puree until smooth; set aside. In a medium saucepan, melt the butter over medium heat. Once the butter is melted, add the flour and whisk quickly to avoid lumps.
  3. Cook the flour mixture for about 2 minutes until very light golden brown. Add the milk, whisking constantly. Lower the heat to medium-low and switch to a rubber spatula. Slowly stirring constantly, scraping the bottom of the pot, cook for about 10 minutes until sauce thickens. Once the sauce reaches desired consistency, turn off the heat and add pureed chipotles. Transfer to a bowl and cool completely.
  4. Cook the al pastor: Once marinated for desired time, in a cast-iron or heavy-bottomed pan, cook on high heat for 10 to 15 minutes until crispy; drain off the fat. Set aside.
  5. Make the pizza dough: In the bowl of a stand mixer fitted with hook attachment, combine warm water, yeast, olive oil and sugar. Mix well with your hands, and allow to sit for 5 minutes. In a separate bowl, combine flour and salt.
  6. Add 1 cup of flour to the wet ingredients and mix on low for about 1 minute. Gradually add enough flour until a soft dough ball is formed. You may not use all of the flour. The dough will be slightly sticky. Once a dough ball has formed, continue to knead in the stand mixer for 4 minutes. Cover with plastic wrap and set aside until ready to use.
  7. Assemble the pizza: With a pizza stone on the middle rack, preheat oven to 425 degrees.
  8. On a clean, flat surface, place a large piece of parchment paper and lightly flour it. Dump out pizza dough directly on the floured parchment paper, and, working from the center out, form dough into a 12-inch circle, leaving a ridge for the crust.
  9. Once dough is in desired shape and size, before any toppings are added, carefully slide parchment with dough onto an upside down baking sheet large enough to support entire pizza. This will act as a pizza peel to easily slide onto the pizza stone when ready to bake.
  10. Evenly slather 1 cup chipotle sauce onto dough, reserving 1/2 cup for garnish. Top with mozzarella cheese, cooked al pastor and pineapple rings. With a pastry brush or your finger, carefully rub the crust with a little bit of olive oil and sprinkle with Tajin.
  11. Carefully and quickly slide the assembled pizza off the baking sheet onto the preheated pizza stone. Cook for 25 to 35 minutes until crust is crispy on the bottom and toppings are melted and gooey. The pineapple will look dark, that’s ok!
  12. Carefully pull the parchment paper to get the cooked pizza back on that same baking sheet to transfer to your countertop.
  13. Let cool for 5 minutes, then carefully turn the pineapple slices over to reveal the prettier yellow side. Drizzle reserved 1/2 cup chipotle sauce in a zig-zag pattern, and garnish with crema, chopped onions and cilantro.
  14. Cut into 6 to 8 slices; serve immediately.