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El Puerco Verde Pizza
Recipes
Ingredients:
Salsa Verde:
– 3 California avocados, pitted, peeled, and quartered (save 2 pits)
– 1/2 cup water
– 1/2 yellow onion, roughly chopped
– 4-5 tomatillos, husked and quartered
– 1/2 bunch fresh cilantro, roughly chopped
– 3-4 serrano peppers, seeded and roughly chopped
– Juice of 1 lime, plus more for paper towel
– Salt and pepper, to taste
Oven Roasted Tomatoes:
– 1 28-ounce can San Marzano whole peeled tomatoes
– 1 red onion, thickly sliced
– 4-5 fresh rosemary sprigs
– Olive oil, as needed
– Salt and pepper, as needed
Pizza and Garnishes:
– 10 ounces prepared pizza dough
– 4 ounces Salsa Verde
– 7-9 (1/2) pieces Oven Roasted Tomatoes
– 3 ounces smoked pork belly
– 2 ounces crumbled Real California cotija cheese
– 2 ounces Real California Mexican crema
– Lime, as needed
– Cilantro leaves, as needed
– 1 ounce finely grated Real California Hispanic-Style Manchego cheese
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Directions:
To prepare Salsa Verde, combine avocados, water, onion, tomatillos, cilantro, serrano peppers, and lime juice in a blender and blend until smooth. Add salt and pepper to taste. Transfer to a container, add avocado pits (to help avoid oxidation), and cover with a lime juice-soaked paper towel.
To prepare Oven Roasted Tomatoes, preheat oven to 250°F. Halve tomatoes and shake out excess juice and seeds. Arrange on a sheet pan cut side up and top with onion and rosemary. Drizzle with olive oil and season with just a little salt and pepper. Cook 2-3 hours, flipping tomatoes every half hour, until tomatoes are still a little juicy (don’t let them dry out too much). Remove individual halves as they’re done (they should be a rich red color).
To prepare Pizza and Garnishes, preheat a deck pizza oven* to 575°F. Toss and stretch pizza dough by hand to 10-inch round and place on lightly floured pizza peel. Top with Salsa Verde, Oven Roasted Tomatoes, pork belly, and cotija cheese. Bake until crust is golden and crisp, about 7 minutes. Remove from oven, cut into 6 slices, and drizzle with crema. Top with a squeeze of lime, cilantro leaves, and Manchego cheese.
*Note: Chef recommends a dough created for deck oven but toppings will work with any type of oven.
Recipe courtesy of Chef Christopher Lascik, Well80 Brewhouse, Yelm, Wash.
Per Order:
Makes 1 pizza
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.