Categories: Pizza/flatbread

Ingredients

• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 3-4 lb chuck roast
• 2 tbsp canola oil
• 2- 12 oz cans pineapple juice
• 1 recipe Pizza Dough
• Olive oil, for drizzling
• 1 cup jarred tomatillo salsa
• 12 oz fresh mozzarella, thinly sliced
• 1 yellow onion, thinly sliced and sauteed until golden
• 1 red bell pepper, thinly sliced and sauteed until golden
• 3 green onions, sliced
• Sour cream, for serving
• Guacamole, for serving

Directions

1. Preheat oven to 300.

2. Mix the chili powder, cumin, oregano and salt. Rub the spice mixture on both sides of the meat. 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.

3. Grab the juice and pour 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, then return it to the cooking liquid to keep it warm.

4. Increase the oven’s temp to 500.

5. Roll out the pizza dough into a rectangle, as thin as it will go. Drizzle a baking sheet with olive oil, and transfer the dough to the baking 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 yellow onion and pepper.

6. Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly. Lay the warm shredded meat over the top. Be sure to get plenty of the juices on there.

7. Then sprinkle with the sliced green onion, slice into pieces and serve with little dishes of extra tomatillo salsa. Sour cream and guacamole are good, too!

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