Pulled Pork Shoulder Pizza
- serves 1
Presenting the shining ‘za star of Pittsburg’s dining scene. Its crust is so incredibly light, layered with tender pork, onions and tangy Chimichurri — it’s oh so spectacular.
1 cup water
½ tsp yeast
3 cup 00 flour
4 tsp kosher saltChimichurri
4 tsp toasted ground cumin
2 oz sherry vinegar
1 ½ cups cilantro
1 cup parsley
1 oz olive oil
¾ cup roasted red Cipollini onionsSlow Roasted Pork Shoulder
4 oz slow-roasted pork shoulder, pre-cookedToppings & Assembly
6 oz fresh mozzarella cheese
1 onion, sliced
1. Mix water, yeast, flour and salt in a stand mixer for 7 minutes until well combined.
2. Remove dough from mixer and rest for 2 hours. Form into ball.Chimichurri
1. Toast cumin until fragrant, for about 2 minutes. Grind into powder with mortar and pestle.
2. 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.Slow Roasted Pork Shoulder
1. Shred slow-roasted pork shoulder.Toppings & Assembly
1. 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.
2. Cut fresh mozzarella into rounds with cutter.
3. Top plated pizza dough with cheese, onions and pork, leaving three-quarters of an inch around the edge for the crust.
4. Bake in a 550ºF oven for 8-10 minutes.
5. Drizzle Chimichurri on top. Cut into 6 slices.
Chimichurri yields 1 1/2 cups
Courtesy of Chef Sonja Finn of Dinette