Orange and Piloncillo Adobo Pork Roast Pizza

Method7 steps

1. 1

   Step 1: Before starting, have one fully prepared batch of the ‘00’ pizza dough ready for two 12-inch pizzas, the measured pizza sauce ready and the pork roast fully cooked and shredded. Place a rack in the centre of the oven and heat it to 500°F / 260°C. Use a pizza stone or baking sheets suitable for this temperature.

2. 2

   Step 2: Divide the ready dough batch into two equal balls. Put the first ball on a generously floured counter. Press from the centre towards the edges, turning as you work, then stretch it into a 12-inch round with a raised rim. Transfer to a floured pizza stone or baking sheet and bake for 7–8 minutes, checking from 7 minutes, until the top starts browning and forming air pockets. Remove it and keep the oven on.

   Pre-bake the first pizza base · 7 minUses The first of two equal balls from the same ready dough batch · Flour for dusting the counter and pizza stone or baking sheets, as needed

3. 3

   Step 3: Stretch the second ball in the same way into another 12-inch round, using more dusting flour as needed. Transfer to a suitable floured stone or sheet and bake at 500°F / 260°C for 7–8 minutes, checking from 7 minutes for browning and air pockets. Remove it and keep the oven at the same setting.

   Pre-bake the second pizza base · 7 minUses The second equal ball from the same ready dough batch · Flour for dusting the counter and pizza stone or baking sheets, as needed

4. 4

   Step 4: Divide all 1⅓ cups pizza sauce equally between the bases, about ⅔ cup per pizza. On each base layer 1 cup shredded Oaxaca cheese, 1½ cups fully cooked shredded pork and another 1 cup Oaxaca cheese. Top each with ¼ cup Cotija and up to ¼ cup sliced pickled jalapeños, or use the jalapeños to taste.

   Uses The first 12-inch base · The second 12-inch base · 1⅓ cups ready orange-piloncillo adobo pizza sauce, divided · 1 lb (4 cups) shredded Oaxaca cheese, divided · 3 cups fully cooked shredded orange-piloncillo adobo pork roast, divided · ½ cup grated Cotija cheese, divided · Sliced pickled jalapeños from the half-cup supply, divided between the pizzas or to taste

5. 5

   Step 5: Bake the first topped pizza at 500°F / 260°C for 8–9 minutes, checking from 8 minutes, until the cheeses are completely melted and the cooked pork topping is steaming hot throughout. If the roast was chilled or left over, confirm it reaches 74°C / 165°F. Remove the pizza and keep it warm.

   Bake the first topped pizza · 8 minUses One of the two equally topped pizzas

6. 6

   Step 6: Bake the second topped pizza at the same setting for 8–9 minutes, checking from 8 minutes until its cheeses are completely melted and the pork is steaming hot throughout. Confirm 74°C / 165°F when using chilled or leftover roast.

   Bake the second topped pizza · 8 minUses The remaining equally topped pizza

7. 7

   Step 7: Wash and dry the avocado, halve it, remove the pit and slice the flesh. Slice both finished pizzas and divide the avocado slices over them. Serve hot.

   Uses The first hot finished pizza · The second hot finished pizza · 1 ripe avocado, halved, pitted and sliced · Water for washing the avocado before cutting, as needed; drained