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pizza with pork and green chili stuffed crust.

KMW2013 avatar
Recipe by
Kathy Williams
@KMW2013
Rock Hill, SC

It's pizza with a mexican stuffed crust. You get a little bit of Italy and finish with Mexicanflare. This is very good and so versitile. Could use chicken or beef, but pork is the best. Do not limit your self on the cheese either. There is never too much cheese right? Cut out steps and use left over meat from another meal.

yield 4 -6
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For pizza with pork and green chili stuffed crust.

  • 1/2-1 lb
    pork, chopped
  • 6 slice
    bacon, cut into small pieces
  • 2 clove
    garlic, smashed
  • 1 sm
    can of green chilies, drained reserve juice
  • 1-1/2 c
    cheddar cheese, shredded
  • 1 tsp
    cumin
  • 1 tsp
    coriander
  • 1 tsp
    onion powder
  • salt and pepper
  • pizza dough
  • 2 tsp
    olive oil
  • 1 1/2 tsp
    minced garlic
  • 1 can
    diced tomatoes
  • 2 tsp
    italian seasoning
  • 1 tsp
    oregano
  • 2 tsp
    onion powder
  • 1 tsp
    red wine vinegar
  • 1 tsp
    chipotle chile powder
  • mozarella cheese
  • pepperoni
  • red pepper flakes

How To Make pizza with pork and green chili stuffed crust.

  • 1
    Preheat oven 425 F In a hot skillet with a little olive oil cook pork and bacon until half way done. Add smashed garlic cloves and continue to cook until the bacon is alittle crisp and pork is done. Drain on paper towel. Chop mixture into small pieces, similar to ground beef. but not too small.
  • 2
    In a large bowl, combine meat mixture, cheddar cheese, green chilies, cumin, corinander, onion powder and salt and pepper. Set a side.
  • 3
    In a small sauce pan, heat olive oil and cook minced garlic until fragrant. Add tomatoes, the reserved green chili juice, italian seasonings, oregano, onion powder, salt, pepper, and chipotle chili powder. Simmer until almost all juices are gone. Add red wine vinegar. At this point I use a potatoe masher to make a more smoother sauce. With a little bit of tomato chunks. Cook more if there is too much liquid. Set aside.
  • 4
    Spread the pizza dough on to a pizza pan, leaving a little extra on the edge. Spoon pork mixture one inch away from edge of dough. Fold the edge of the dough over the pork mixture. Make sure that all is covered and is well sealed.
  • 5
    Spoon pizza sauce over the pizza. Add the remaining pork mixture, cheddar cheese and mozzrella cheese. Top with pepperoni and sprinkle with a little red pepper flakes. Bake 20-25 minutes until crust is brown and cheese is bubbly.
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