Wednesday, September 17, 2014

Pork Pizza With Jalapenos and Mango Salsa


    For the Pizza Crust
  • 4 cups all purpose flour
  • 1 tsp salt
  • 1 1/2 cups warm water
  • 1 tsp highly active dry yeast
  • 1/3 cup olive oil
  • For the Mango Salsa
  • 1/2 onion, diced
  • 1/2 mango, diced
  • 1 jalapeno, diced
  • 2 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tbsp salt (or to taste)
  • For the Pork and Etc.
  • This Recipe for Ribs - but DOUBLE the sauce ingredients - you'll need it for your pizza sauce.
  • 1 lb. sliced Muenster cheese
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup pickled jalapeno slices


  • 1. To make the pizza dough, combine the flour and salt in the bowl of a stand mixer. Sprinkle yeast over the water and let stand until foamy, about 5 minutes or so.

  • 2.  Turn the mixer on low and add the olive oil, followed by the yeast/water mixture.
  • Mix until combined and pulling away from the bowl.
  • Drizzle with olive oil, turn to coat, cover and refrigerate. (It actually gets better the longer it's in the fridge).

  • 3.  Make the ribs (mine were leftover, I made mine the day before for dinner). Make sure to save half of the sauce in a separate container - you should only use half of it for marinating and basting. Pull the meat off with your fingers and shred using two forks. Set aside.
  • Make the salsa by combining all ingredients in a bowl. Refrigerate until pizza is done.
  • Preheat oven to 500 degrees.

  • 4.  Drizzle olive oil in a 10" cast iron skillet (a cookie sheet or flat pan would work as well)
  • Spread half of the dough in the pan, using your fingers to stretch it. Use a little less dough if you want a thin crust, more if you want a deep pan pizza.
  • Spread some of the rib sauce on the dough, followed by shredded pork, cheese and jalapenos.
  • Bake for 8-10 minutes, until cheese is bubbly and the crust is slightly brown.
  • Serve with mango salsa.

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