No Way Jose Cuisine

The chicharron trend turned into a pizza and it’s so good! The salsa verde  goes with many things and when you make this recipe, you are going to have left over salsa to use on your tacos, enchiladas verdes or whatever you want! If you can’t find and want to make the chicharrones, I got the recipe posted here too. 

Salsa Verde Chicharron Pizza

Start making the dough. Mix the warm water with the yeast and sugar, ensuring that the yeast dissolves well; cover with plastic and let it raise about 8 minutes.

In a bowl, mix the flour and salt, then add the yeast mix, it should have foam and almost doubled the size. Mix well and if is too sticky, add little by little more flour and knead until the dough doesn’t stick on your hands.

Form a ball and put it back in the bowl, pour the olive oil on top and rub it all over. Cover with plastic and let it raise for about 20-30 minutes.

In a pot add all the ingredients for the salsa but the salt and add enough water to cover all, boil for 15 minutes.

Scoop out all the veggies into a blender, add the salt, let it cool down a little, and then blend it well.

Ensure the dough as raised almost double the size and add a little bit of flour to the surface you are working on, and with the palms of your hands stretch the dough out into a big round circle, giving it the thickness that you like and place it on a pizza pan, poke holes with the fork all over the dough.

Spread salsa verde all over, leaving about 1 inch on the edges. Add evenly all the cheese on top, then cut the chicharron into pieces and add it all over the cheese. Brush with olive oil the edges of the dough. Bake at 390 for 15-20 minutes and enjoy!

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