Thursday, July 12, 2012

Pineapple Carnitas Pizza

Happy Pizza Friday! 

One of my family's favorite foods is pizza and one of my favorites is home made pizza. You just can't beat a good home cooked pizza on a pizza stone. The fresh dough and fresh ingredients of your choosing. I like to get crazy with my pizza and put stuff like eggplant and goat cheese on it but the kids have a slightly less exotic palate. 

This pizza incorporated another of our family's favorite cuisines, Mexican food. The roast was slow cooked in pineapple juice making it sheer torture waiting for it to be done while whiffs of warm pineapple floated around the house. 

Serve with an ice cold tropical margarita if your feeling festive.

The meat is moist and will make your dough soggy if you don't pre-cook it, so pop the dough onto your hot pizza stone, brush with a bit of good olive oil and bake at 400F for about 10 minutes. Remove from oven and then put your toppings on.

Topped simply with shredded Jack cheese and slices of sweet peppers this pizza was very satisfying.

I seem to have started quite a stir when I posted my shredded chicken tip  last year. I had several people asked me if it worked with beef and sure enough it does!  Again, just make sure you are using very warm or hot meat and trim as much fat from the roast as you can. If you use cold meat it can quite possibley harm your mixer, my Aunts Bosch mixer broke when we tried to shred a cold pork roast for tamales last year. 

Hot pineapple roast in......................................

shredded beef in seconds!

Serve with a side salad.

Rachel's Easy Pizza Dough Recipe(makes 2 pizzas or 1 pizza + bread sticks)

2 1/4 cup warm water
2 tsp. salt
2 1/2 tsp. sugar
4 1/2 Tbs. oil
2 tsp. dry yeast
5 2/3 cup flour
Mis salt, sugar, yeast and oil. Pour warm water over mix and stir. Add flour one cup at a time, mixing well each time, then kneed. No rising necessary. Bake 425 degrees 15-20 minutes.

Pineapple Carnitas Pizza Recipe
 PREP TIME      30 MINUTES       COOK TIME      45
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 3-4lbs. chuck roast
  • 2 tablespoons canola oil
  • 2 - 12oz. cans pineapple, papaya or mango juice    (I use leftover canned pineapple juice from our cottage cheese and pineapple snack) 
  • 1 recipe for pizza dough
  • olive oil, for brushing the dough
  • 1 cup jarred tomatillo salsa, plus more for serving
  • 12 ounces fresh jack cheese, shredded
  • 1 yellow onion, thinly sliced and sauteed until golden
  • 1 cup of sliced sweet or bell pepper
  • sour cream, for serving (optional)
  • guacamole, for serving (optional)
  1. Preheat oven to 300 degrees.
  1. Mix the chili powder, cumin and  salt in a small bowl.
  1. Rub the spice mixture on both sides of the roast.
  1. Heat the canola oil in a large pot over high heat, then sear both sides of the roast until nice and brown, about 2 minutes per side.
  1. Pour the juice into the pot with the meat.
  1. Cover and roast for about 4 hours, until falling apart.
  1. During the last 30 minutes of cooking, put your pizza stone if you have one it the oven.
  1. Put hot roast in your mixer with the cookie paddle attatched and blend on speed 4 till shredded. Or use 2 forks to shred the meat then return to the juices.
  1. Add tomatillo salsa and onions to the shredded roast, mix to combine.
  1. Turn up the heat in your oven to 400F
  1. Roll out pizza dough into a circle
  1. Fold dough in half and gently transfer to your hot pizza stone, brush with a bit of olive oil.
  1. Cook dough for 8-10 minutes so it will not soak up all of the juices from the meat. 
  1. Remove from oven and spread the shredded roast all over pizza
  1. Top with shredded Jack cheese and  peppers.
  1. Bake pizza for 12-15 minutes until crust is browned and cheese is melted.

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