Go global with State of Mind Pizza’s Lars Smith. Made with creamy CA Oaxaca cheese, this Mexican inspired pizza is exploding with international flavor.
Go global with State of Mind Pizza’s Lars Smith. Made with creamy CA Oaxaca cheese, this Mexican inspired pizza is exploding with international flavor.
Bring water and guajillo peppers to a boil. Turn off heat and let peppers steep for 15 minutes. Put water, peppers, and remaining ingredients into a blender and blend until very smooth. Using a fine strainer, strain mixture into a large saucepan and boil for five minutes. Add pork and continue to simmer uncovered for 45 minutes to 1 hour or until meat is tender, adding water as necessary to keep pork barely covered. Let pork cool with sauce.
Pizza Directions
To prepare pizza, stretch dough to a 14-inch circle. Scatter pinches of Oaxaca cheese evenly over stretched dough. Scatter pork and sliced peppers evenly over pizza. Spoon Corn Requesón into a pastry bag fitted with a star tip. Pipe evenly over top of pizza. Bake in a deck oven at 570°F for approximately 5-6 minutes. Remove from oven and crumble Cotija cheese evenly over pizza, followed by the micro cilantro. Pour lime juice into a spray bottle. Lightly mist the top of the pizza, including crust, before serving.
Recipe developed by Lars Smith, State of Mind Pizza, Palo Alto, Calif.
Cal-Mex Category Winner, Real California Pizza Contest, 2020