I recently started making pizza every Friday night, in order to save some money in our restaurant budget. It’s been fun making up toppings based on what we have in the fridge, which is how this one was created. We had left over pulled pork, and a wealth of onions from our CSA. And we had cilantro, which I determined not to let go bad like I normally do.
We used this thin crust recipe. We prefer thin crust, almost cracker-like crusts, and although this one came close, it still wasn’t quite what we wanted. But that is okay, because I made a perfect crust once, and once only, and I have no earthly idea how I did it!
Unless you are making a very large pizza, or two smaller ones, freeze half of the dough for the next time you make pizza. I recommend putting it in a freezer bag, not plastic wrap, because the dough will contine to rise in the freezer until it fully freezes, and will burst out of the plastic wrap.
- 2 TBSP tomato sauce
- 2 TBSP salsa verde
- 1 onion, diced
- 1/2 box sliced mushrooms (4 oz.), diced
- 1 TBSP fat (lard, butter, oil, etc.)
- 1/4 - 1/2 cup finely chopped fresh cilantro, according to your tastes
- 1/2 cup shredded pork
- 1 cup shredded mozzarella
- More fresh cilantro (optional)
- Additonal salsa verde, for dipping (optional)
- Prepare the pizza dough at least three hours in advance, unless using the recipe linked in the post. It can be used immediately.
- Preheat the oven to 450 degrees.
- Heat the fat over medium heat in a small frying pan, and saute the onions and mushrooms until browned. While they are browning, prepare your pizza crust according your chosen recipe's directions.
- After preparing the pizza crust (I roll it out directly onto the pizza pan, after sprinkling the pan with cornmeal or corn grits), spread the tomato sauce and salsa verde on the crust with the back of a spoon. You want a thin layer, with spots of crust showing through, so that you don't get a soggy crust.
- Sprinkle the sauces with cilantro, then the onion/mushroom mixture (use a spoon, not fingers!), then the pork, and finally the mozzarella.
- Bake at 450 degrees for 8-12 minutes. Pizza is down once crust is a golden brown. The cheese may not turn golden brown before the crust is done.
- Sprinkle with more fresh cilantro, if desired. We recommend having some salsa verde on the side to dip in if you want a bit more kick to your pizza.