This is not available at the local pizza place. This happens when it’s a snowy day when I have too much time on my hands. So to the lab. This started with some humble pork neck bones and quickly evolved. So let’s talk about results here: crispy crust, savory pork, spicy salsa with fresh onions and peppers. Not a traditional pizza but a nice departure from the ordinary. I hope you like it.

Crust:
2 cups flour
1 package active dry yeast
3/4 cup 110 degree water
1/2 teaspoon salt
1 teaspoon sugar
Toppings:
4 ounces butter, melted
2 cloves garlic, minced
8 ounces carnitas (If you want to know how to cook carnitas let me know)
1 teaspoon Poppi’s chili seasoning
3/4 cup jar salsa
1/2 cup Romano cheese
1/2 cup Gruyère cheese
1/4 cup sliced red onion
1/2 cup sliced green pepper
1/4 cup sun dried tomatoes
1/2 teaspoon Mexican oregano

Corn meal for pizza pan. This is to stop pizza for sticking.

Preheat oven to 475.

In a bowl mix yeast, salt, sugar, and flour; add water and mix to incorporate. If needed add more water.

Cover and place in a warm place for 15 minutes.

Stretch crust over pizza pan.

Mix butter with garlic and brush on crust.

Mix carnitas with Poppi’s chili seasoning.

Assembly:
Layer of salsa
Layer of Romano cheese
Layer of Gruyère
Layer of carnitas
Add sliced onions
Add sliced green pepper
Sprinkle oregano

Top with sun dried tomatoes.

Place pizza in oven for 12-14 minutes.

Let rest for 2 minutes or you will burn your mouth – let the voice of experience be your guide.

Cut and serve.