This is a recipe that I normally might pass on. After all, I’m not usually a big meat eater. Most of the time I think I could become a vegetarian and not really miss meat. So this seems like kind of an odd choice of a pizza for me to make.
However, I found it on Running to the Kitchen blog and after reading her rave review of the pizza, I knew that I must make it.
It’s originally a Pioneer Woman recipe, and you probably can’t go wrong with Pioneer Woman recipes. Am I right??
Let me tell you, this pizza is all that it is cracked up to be. It is bursting with flavor. Although I am traditionally a red-sauce-pizza-kind-of-girl, I think this definitely ranks right up there with my favorite red sauce pizzas.
I could have eaten the pizza straight out of the oven, without putting the meat on it. It looked and smelled sooo good. The hubby and I both decided this pizza is more of a savor-the-moment kind of pizza than a scarf-it-down quick pizza. I just couldn’t get over all the flavors, while eating this. It’s seriously amazing.
- 2 teaspoons ancho chile pepper (or use chipotle chile pepper if you prefer more spice)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 2 1/2 pounds chuck roast (or up to 4 pounds)
- 3 Tablespoons peanut oil, divided
- 1/2 teaspoon pepper
- 24 ounces pineapple juice (you could use less if you are only doing a 2 1/2 pound roast)
- 1 recipe for whole wheat pizza dough
- 1 cup jarred salsa verde (or tomatillo sauce)
- 6 ounces mozzarella, shredded
- 6 ounces white cheddar cheese, shredded
- 1 red onion, diced
- 1 bell pepper, thinly sliced
- 2 banana peppers, diced
- In a small bowl, mix together chile pepper, cumin, oregano, and salt. Rub on roast. In a large skillet, heat 2 Tablespoons oil over high until shimmering. (It should sizzle if you throw a drop of water on it.) Sear roast on high for about 2 minutes on each side, or until both sides are well-browned.
- Place roast in slow cooker and pour pineapple juice over top. Sprinkle with pepper. Cover and set on high for 4-4 1/2 hours. Once tender, it should fall apart extremely easy. Shred with two forks and keep warm.
- When roast is tender, preheat oven to 500° and place pizza stone in oven to preheat.
- Lightly flour a cutting board or clean, flat surface. Roll out pizza dough into a circle. Place on a sheet of parchment paper. Top with salsa verde (I usually leave about a 1/2 inch crust all the way around), and then both kinds of cheeses. In a skillet over medium high, heat 1 Tablespoon oil. Saute onion and peppers until crisp-tender. Place on top of pizza over cheese.
- Slide pizza (on parchment paper) onto pizza stone and bake for 10-12 minutes or until crust is lightly browned. Remove from oven and top with 1 – 1 1/2 cups of the shredded roast. Serve warm and enjoy!