Pizza Carnitas Recipe
Mexican-Italian fusion · Main course · 45 min total
A fusion of Mexican carnitas and Italian pizza, featuring tender, slow-cooked pork, melty cheese, and fresh toppings on a crispy crust.
20
min prep
min prep
25
min cook
min cook
4
servings
servings
620
kcal/serving
kcal/serving
Ingredients
- 1 lb cooked carnitas, shredded
- 1 lb pizza dough, divided into 2 balls
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled queso fresco or cotija cheese
- 1/2 cup salsa verde
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño, thinly sliced (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- In a small bowl, toss shredded carnitas with 1 tablespoon olive oil, oregano, salt, and pepper.
- On a floured surface, stretch each dough ball into a 12-inch round. Transfer to parchment paper.
- Spread half the salsa verde over each dough round, leaving a 1-inch border. Top with mozzarella and carnitas.
- Slide one pizza (with parchment) onto the hot stone or sheet. Bake 8-10 minutes until crust is golden and cheese bubbly.
- Repeat with second pizza.
- Top each pizza with queso fresco, cilantro, red onion, and jalapeño slices. Slice and serve.
Tips
- If you don't have a pizza stone, use a preheated heavy baking sheet.
- For extra crispiness, broil the pizza for the last 1-2 minutes.
- Leftover carnitas can be stored in the fridge for up to 3 days.
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