Monday, June 16, 2014
carnitas pizza... 5 hours
1 scant teaspoon active dry yeast
3/4 cup warm water
2 cups all-purpose flour
3/4 teaspoon kosher salt
3 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
one chuck roast (3 or 4 pounds)
2 teaspoons canola oil
two cans (12 ounces each) pineapple, papaya, or mango juice (or nectar)
1 cup tomatillo salsa
12 ounces fresh mozzarella, thinly sliced
1 yellow onion, thinly sliced and sauteed until golden
1 red bell pepper, thinly sliced and sauteed until golden
3 scallions, sliced
Preheat the oven to 300 degrees. In a small bowl combine the chili powder, cumin, oregano, and salt. Rub the spice mixture on both sides of the roast. 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. Pour the juice into the pot with the meat. Cover and roast for about 4 hours, or until the meat is falling apart. Use 2 forks to shred the meat.
Make pizza dough: Combine the yeast and warm water in a small bowl or glass measuring cup and allow to sit for 10 minutes. Add the flour to the bowl of an electric mixer fitted with the paddle attachment. Sprinkle in the salt. Turn the mixer on low, then slowly pour in the olive oil. Finally, pour in the yeast/water mixture. Stop mixing when everything comes together. Transfer to a lightly oiled bowl and cover with plastic wrap. Allow the dough to rise 1 hour.
Increase the oven to 500 degrees. Roll out the pizza dough into a rectangle. Drizzle a rimmed baking sheet with olive oil and transfer dough to sheet. Pour on the tomatillo salsa, then spread it thinly all over the surface of the dough. Lay the mozzarella slices all over the top, then add the onion and bell pepper. Bake the pizza for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly. Lay the warm shredded meat over the top. Sprinkle with sliced scallions. Slice and serve!