Carnitas Avocado Pizza
Pizza was meant to be smothered in slow-cooked, tender carnitas and drizzled with chipotle avocado mayo!
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 3-4 pounds chuck roast
- 2 tablespoons canola oil
- 2 ½ cups orange juice
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 jalapeno, thinly sliced
- 1 ball pizza dough, homemade or store-bought
- ¼ cup semolina or yellow cornmeal
- 1 cup tomatillo salsa
- 12 ounces mozzarella, thinly sliced
- 2 green onions, sliced
- ¼ cup chipotle avocado mayonnaise
- Diced avocado, for serving
Instructions
- To make the spice rub, combine chili powder, cumin, oregano and salt in a small bowl.
- Sprinkle the spice rub over the chuck roast, rubbing in thoroughly on all sides.
- Heat canola oil in a Dutch oven or large pot over medium high heat. Add chuck roast and sear both sides until browned, about 2 minutes per side. Add orange juice. Cover and roast until tender and falling apart, about 3-4 hours.
- Remove the chuck roast from the Dutch oven and shred the meat before returning to the pot with the juices.
- Heat olive oil in a medium skillet over medium high heat. Add onion, bell pepper and jalapeno and cook until tender and golden, about 5-6 minutes.
- Preheat oven to 475 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
- Working on a surface that has been sprinkled with semolina or cornmeal, roll out pizza dough into a thin rectangle. Transfer to prepared baking sheet or pizza pan.
- Spread tomatillo salsa over the top, leaving a 1-inch border. Top with mozzarella and onion mixture.
- Place into oven and bake for 12-15 minutes, or until the crust is crisp and brown on the bottom and the cheese is melted on top.
- Top with shredded carnitas, chipotle avocado mayonnaise, green onions and avocado.
- Cut the pizza into squares and serve immediately.