Pizza Al Pastor

The ingredient for our virtual Chopped challenge this week was fruit and I didn't want to make a dessert. Luckily, we received a great pineapple in our Perfectly Imperfect Produce delivery and were able to make this recipe. Traditional al pastor tacos are made with pork so the lentils here are designed to give the pizza a little more body and protein. We used a blend of cheeses that we already had on hand but once again you can make quite a few adjustments here depending on what's already in your kitchen. The al pastor sauce had a slight kick but it wasn't overwhelmingly spicy so we added some pickled jalapenos to the top for a little something extra. Dave and I both liked this pizza and will be looking for another way to repurpose our leftover al pastor sauce.

Al Pastor Sauce slightly adapted from Molly Yeh.

Al Pastor Sauce
-2 cups crushed pineapple
-2-3 chipotle peppers in adobo sauce
-1/4 cup white wine vinegar
-3 cloves garlic
-1 teaspoon dried oregano
-1 teaspoon sweet paprika
-1 teaspoon salt
-1/2 teaspoon ground cumin
-1/2 teaspoon black pepper

Pizza Al Pastor
-1 prepared pizza crust
-1/2 cup al pastor sauce
-2 ounces cheddar cheese
-1 ounce havarti cheese
-1/2 cup diced pineapple
-1/2 cup lentils
-Optional toppings - Greek yogurt, pickled jalapenos, salsa.

**Quarantine Cooking Comments**
  1. You'll have extra al pastor sauce -- if you're using a larger crust than we did you will need more sauce to cover the pizza. 
  2. I used the cheese that I had on hand -- really any combination of your favorite pizza cheese adding up to about 3 ounces would be good here.
  3. We used half a cup of lentils because I already had an open can and our crust was small, use more or less depending on the size of your pizza.
  4. I had a tube of crescent rolls that needed to be used so that was our crust. 

To prepare the al pastor sauce, combine the ingredients in a blender or food processor and puree until a uniform consistency is achieved.

To assemble the pizza, lay or roll out the dough, top with sauce, lentils, cheese and pineapple chunks. Bake at 375 for 15-20 minutes. Add dollops of Greek yogurt and salsa, and slices of pickled jalapeno to serve.  


Popular Posts