This Pulled Pork Shoulder Pizza is so incredibly light, layered with tender pork, onions and tangy Chimichurri — it’s oh so spectacular.
Courtesy of Chef Sonja Finn of Dinette in Pittsburgh, Pennsylvania.
ingredients
Pizza Dough
Chimichurri
Slow Roasted Pork Shoulder
Toppings & Assembly
directions
Chimichurri yields 1 ½ cups
Mix water, yeast, flour and salt in a stand mixer for 7 minutes until well combined.
Remove dough from mixer and rest for 2 hours. Form into ball.
Toast cumin until fragrant, for about 2 minutes. Grind into powder with mortar and pestle.
Roughly chop up jalapenos, cilantro and parsley. Purée chopped veg in food processor with sherry vinegar and salt. After puréeing, add a tiny bit of olive oil to the Chimichurri.
Shred slow-roasted pork shoulder.
Take dough and place on cutting board. Push down edge, using gravity to stretch dough into flat disk. Place pizza on pizza stone or plate.
Cut fresh mozzarella into rounds with cutter.
Top plated pizza dough with cheese, onions and pork, leaving three-quarters of an inch around the edge for the crust.
Bake in a 550ºF oven for 8-10 minutes.
Drizzle Chimichurri on top. Cut into 6 slices.