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.
13 ounces prepared pizza dough at 65% hydration
5 ounces Real California Oaxaca cheese
6 ounces guajillo braised pork shoulder (instructions below)
3 ounces sliced jalapeño peppers
6 ounces Corn Requesón (instructions below)
2 ½ ounces Real California Cotija cheese
2 ounces micro cilantro
1 ounce lime juice
Corn Requesón:
2 ½ cups roasted corn kernels
1/2 teaspoon Piment d’Espelette pepper
1 teaspoon salt
2 Tablespoons Real California Estero Gold Reserve or Asiago cheese, diced
2 cups Real California requesón cheese (unsalted)
¼ cup Real California heavy cream
Put all ingredients into a food processor and process until smooth.
Guajillo Pork:
2 ½ lbs pork shoulder, chopped into 1 ½ inch cubes
20 dried guajillo peppers, stems removed
6 cloves garlic, diced
½ teaspoon ground black pepper
½ teaspoon Piment d’Espelette pepper
½ teaspoon ground cumin
¼ teaspoon ground clove
½ teaspoon Mexican oregano
½ teaspoon ground coriander
1 Tablespoon salt
2 ½ cups water
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
