Pizza Al Pastor

Or I suppose you can call this one Al Pastor Pizza, however you decide, I will be fine with it. Did I ever tell you I am a sucker when it comes to tacos al pastor? I’m such a fan of the flavors of al pastor that they are my go to taco wherever I go for Mexican food.  There is something that just draws me in to the flavors, and the marinade just has this great sweet and spicy bite to it. I’ll admit, I love al pastor. So much as I’ve made my own tacos, chicken wings, and potato skins, that heck, why not try making a pizza out of season al pastor meat, right?  This pizza al pastor had everything you might expect from a great al pastor taco, but in pizza form, and who doesn’t love that?!

pizza-al-pastor

Let’s get started.

Ingredients for the Marinade:

  • 4 oz crushed pineapple
  • 1 shallot, chopped
  • 4 cloves of garlic
  • 1/2 cup fresh cilantro
  • 4 chipotle peppers in adobo sauce
  • 1 tbsp vegetable oil
  • 4 boneless pork chops, pounded

Ingredients for the pizza:

  • 1 round of your favorite pizza dough
  • 4 oz crushed pineapple
  • 2 chipotle peppers in adobo sauce
  • 1 1/2 cup of Monterey Jack cheese, shredded
  • 1/2 cup of onion, diced
  • 1 roma tomato, seeded, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup of tortilla chips, crushed (optional)

Start by making the marinade for the pork. Add all of the marinade ingredients, with the exception of the pork chops, to a food processor, and pulse to combine a smooth mixture.

Next, add a pork chop to a gallon sized plastic bag. Seal the bag, then with your meat mallet, pound the pork working from the center, outwards. You are going for thinner pork chops here, that is all. Repeat with the remaining chops.

Add a bit of the marinade to the bottom of a bread pan, then top with a pork chop. Add more marinade, eyeballing how much marinade if you have, and repeat, stacking all of the pork chops. Push down onto the chops, then cover with foil and place in the refrigerator for four hours, or preferably overnight.

How to make Al Pastor Pizza

To cook the pork, preheat your oven to 425 degrees. Cook for about 1 hour, or until the pork is cooked through. Cool, then remove the stacked pork and cut into bite-sized cubes.

Now onto the pizza. Form your dough into about a 14 inch round. Preheat your oven, and pizza stone if you have one, to 500 degrees for about 20 minutes.

During this time make the pizza sauce. Take the remaining crushed pineapple, and the two chipotle peppers, and add to a food process. Process until you have a smooth consistency.

Using a form, poke the dough all over the dough. If you have a dough docker, well, then use that by all means. Place the dough onto the pizza stone and cook for about 8 minutes, then slide the stone out and start building your pizza.

Spread the pizza sauce onto the pizza dough, then cover with the cheese. Add as much cubed pork as you would like, add the diced onions, then add more cheese. Place back into the oven for about 20 minutes, or until the cheese is nicely melted.  Remove from the oven, and top with the tomato slices, fresh cilantro, and top with crushed tortilla chips.

Pizza Al Pastor

This pizza has that great sweet, smoky heat from the chipotle marinade and sauce, then you get that great pork, along with the onions, fresh cilantro, and tomatoes. I love a great Mexican pizza but this one took that idea over the top. I hope you enjoy!

Pizza Al Pastor
Author: 
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients for the Marinade:
  • 4 oz crushed pineapple
  • 1 shallot, chopped
  • 4 cloves of garlic
  • ½ cup fresh cilantro
  • 4 chipotle peppers in adobo sauce
  • 1 tbsp vegetable oil
  • 4 boneless pork chops, pounded
  • Ingredients for the pizza:
  • 1 round of your favorite pizza dough
  • 4 oz crushed pineapple
  • 2 chipotle peppers in adobo sauce
  • 1½ cup of Monterey Jack cheese, shredded
  • ½ cup of onion, diced
  • 1 roma tomato, seeded, diced
  • ¼ cup fresh cilantro, chopped
  • ½ cup of tortilla chips, crushed (optional)
Instructions
  1. Start by making the marinade for the pork. Add all of the marinade ingredients, with the exception of the pork chops, to a food processor, and pulse to combine a smooth mixture.
  2. Next, add a pork chop to a gallon sized plastic bag. Seal the bag, then with your meat mallet, pound the pork working from the center, outwards. You are going for thinner pork chops here, that is all. Repeat with the remaining chops.
  3. Add a bit of the marinade to the bottom of a bread pan, then top with a pork chop. Add more marinade, eyeballing how much marinade if you have, and repeat, stacking all of the pork chops. Push down onto the chops, then cover with foil and place in the refrigerator for four hours, or preferably overnight.
  4. To cook the pork, preheat your oven to 425 degrees. Cook for about 1 hour, or until the pork is cooked through. Cool, then remove the stacked pork and cut into bite-sized cubes.
  5. Now onto the pizza. Form your dough into about a 14 inch round. Preheat your oven, and pizza stone if you have one, to 500 degrees for about 20 minutes.
  6. During this time make the pizza sauce. Take the remaining crushed pineapple, and the two chipotle peppers, and add to a food process. Process until you have a smooth consistency.
  7. Using a form, poke the dough all over the dough. If you have a dough docker, well, then use that by all means. Place the dough onto the pizza stone and cook for about 8 minutes, then slide the stone out and start building your pizza.
  8. Spread the pizza sauce onto the pizza dough, then cover with the cheese. Add as much cubed pork as you would like, add the diced onions, then add more cheese. Place back into the oven for about 20 minutes, or until the cheese is nicely melted. Remove from the oven, and top with the tomato slices, fresh cilantro, and top with crushed tortilla chips.
  9. This pizza has that great sweet, smoky heat from the chipotle marinade and sauce, then you get that great pork, along with the onions, fresh cilantro, and tomatoes. I love a great Mexican pizza but this one took that idea over the top. I hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Pizza Al Pastor

  1. Planning on trying this soon. Isn’t the 20 extra minutes on the pizza stone going to burn the crust? I’ve never left a pizza on a pizza stone for that long.

  2. Just made it. The flavors were very good, but I found the pizza cooking times were way off. I baked the crust by itself for 7 minutes, then the topped pizza for 5 minutes, and even then the crust was starting the blacken in spots. If it was like that at 12 minutes of baking, it would’ve been ashes after 28. Probably won’t make it again (though might use the pork instructions to make tacos), but if I did I would probably bake for no more than 10 minutes total.

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