RECIPE: Al Pastor Tavern Pizza

Preheat your oven to 475–500°F.
Lightly oil your pan or dust it with cornmeal, then roll or stretch the dough very thin and transfer it to the prepared pan.
Spread a thin, even layer of mozzarella cheese across the dough. Evenly distribute the pulled pork over the cheese, followed by the grilled pineapple so both warm and caramelize during baking. Bake the pizza for 8–12 minutes, until the crust is crispy and golden and the cheese is melted and lightly browned.
Remove the pizza from the oven and immediately add the pickled onions and crumbled cotija cheese so they soften slightly from the heat. Finish by sprinkling the sliced green onions and fresh cilantro over the top, then add a squeeze of fresh lime juice. Let the pizza cool slightly, then cut into squares and serve.
Al Pastor Sauce
3 c. pineapple puree, Re’Al VE 059780
1 c. chicken stock, Majors VE 096081
1 chipotle in adobo, Embassa VE 096604
3 tb ancho powder, McCormick VE 071816
2 tsp cumin, McCormick VE 071921
2 tsp oregano, McCormick VE 071810
1 ½ tsp garlic powder, McCormick VE 039573
salt & pepper, to taste
Heat all ingredients to a simmer- cook, stirring occasionally, until slightly thickened- push through a strainer or puree.