Carnitas Street Taco Pizza

Recipes

Ingredients:

Masa Dough: – 25 ounces water at 113°F – ½ cup olive oil – 1 tablespoon salt – ½ tablespoon sugar – 14.5 ounces unbleached all-purpose flour – 14.5 ounces masa harina de maiz – 2 teaspoons instant yeast Green Chile Pesto: – 1 cup toasted pine nuts, roughly chopped – 3/4 cup roasted, peeled and seeded poblano peppers – 1/4 cup roasted peeled and seeded Anaheim peppers – 2 tablespoons roasted, peeled and seeded jalapeno peppers – 2 tablespoons roasted, peeled and seeded serrano peppers – 6 tablespoons Real California cotija cheese, crumbled – 3 garlic cloves, minced – 1 teaspoon salt – ½ teaspoon pepper – 3/4 cup olive oil Zanahorias en Escabeche: – 2 cups white vinegar – 2 cups water – 1 tablespoon olive oil – 6 bay leaves – 3 garlic cloves, minced – 1 tablespoon salt – 1 teaspoon dried Mexican oregano – 1 teaspoon ground cumin – 1 teaspoon sugar – 10 black peppercorns – 2 cups small carrots peeled and slice ¼ inch thick* – 2 cups jalapeño peppers, seeded and sliced ¼ inch thick – 1 cup white onions, sliced ¼ inch thick * If carrots are larger in diameter than a quarter, cut in half Carnitas: – 4-6 pounds pork shoulder or Boston butt – 2 teaspoons kosher salt – 2 teaspoons garlic powder – 1 tablespoon ground cumin – 1 teaspoon ground coriander – 1 teaspoon dried Mexican oregano – 1 teaspoon ground black pepper – 1 large onion, sliced ½ inch thick – 4 bay leaves – 1 orange, cut in half – 1 quart chicken stock Toppings: – 1/4 cup Real California Cotija cheese, crumbled – 6 cups Real California Oaxaca cheese, cubed – 4 cups romaine lettuce, shredded, as needed – 1/2 cup diced tomatoes, as needed – 2 avocadoes, peeled and sliced – 1 ½ cups Real California queso fresco cheese – 4 teaspoons cilantro, chopped – 1/2 cup Real California crème fraîche Find & Buy

Directions:

To prepare Pizza Dough, whisk together water, olive oil, salt and sugar in bowl of mixer. Add flour and masa to bowl; using dough hook mix on low for 2 minutes. Add yeast and let mix for an additional 7 minutes. Dough should be soft but should not stick to your hand. Portion dough into 14 ounce balls and form taught balls. Place dough balls in covered tray in refrigerator and let proof for no less than 16 hours and no more than 36 hours.

To prepare Green Chile Pesto, combine all ingredients except oil in bowl of food processor and pulse to combine. With motor running, slowly drizzle in oil. Store in airtight container in refrigerator until ready to use.

To prepare Zanahorias en Escabeche, combine vinegar, water, olive oil, bay leaves, garlic, salt, oregano, cumin, sugar and peppercorns in large pot. Bring to a boil. Once mixture is boiling, add carrots, jalapenos and onions. Reduce heat and simmer for 15 minutes. Remove from heat, cool and store in airtight container for at least 3 hours before use.

To prepare Carnitas, pat pork dry with paper towels. Mix spices together to make a dry rub. Coat pork with rub. Place sliced onions and bay leaves in a pan with 4-inch rim. Lay dry rubbed pork on top. Carefully pour chicken stock around shoulder making sure not to disturb rub. Places oranges on side of pork. Cover pan, using first plastic wrap, then aluminum foil. Place pan in Alto Shaam CH-75 DM Cook& Hold oven. Set temperature to 250°F and set timer for 5 hours and holding temperature at 155°F. Remove pan after 10 hours.

Once shoulder is cooked, unwrap and remove to a half sheet pan; remove bone and shred meat. Cool. Place cooled shredded meat in an airtight container and refrigerate until ready to use.

To assemble Pizza, preheat deck oven to 525°F. Stretch one ball dough to 12 inches and place on screen. Spread with approximately 2/3 cup pesto, leaving ½ edge rim of dough. Par bake for 5 minutes. Remove from oven, top with 1 tablespoon cotija and 1 ½ cups Oaxaca cheese. Spread 7 ounces pulled pork evenly over cheese and place back in oven for 10 minutes, pulling off the screen for the last 4 minutes. Once fully baked, remove pizza from oven and slice. Top with 1 cup shredded lettuce, 2 tablespoons diced tomatoes and 3 ounces of Escabeche. Top with sliced avocado, 6 tablespoons queso fresco, 1 teaspoon chopped cilantro and swirl with 2 tablespoons crème fraiche.

Recipe developed by Justin Pearson, Columbus Culinary Institute at Bradford School, Columbus, OH

Per Order:

Makes 4 pizzas

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