Rachel Salinas from California Pizza Kitchen in Dallas helps us celebrate National Pizza Month with a recipe for mouth-watering carne asada pizza.
Carne Asada Pizza
1 ea 12” Pizza Dough
2 Tbsp All Purpose Flour
1 Tbsp Cilantro Pesto
1 cup Monterey Jack Cheese
¼ cup Yellow Onion, Sliced
½ cup Carne Asada
¼ cup Fire-Roasted Poblano Strips
1 Tbsp Fresh Cilantro, Chopped
2 Tbsp Salsa Verde (store bought)
Pre-heat your pizza oven to 450 degrees and place a baking stone or pizza metal on the lowest rack.
Stretch your pizza dough out to 12”. Be sure to leave an outer rim of 1” all the way around. Place it on a pizza peel sprinkled with flour.
Spread the cilantro pesto sauce over the base of the pizza dough making sure not to put sauce on the rim of the pizza. Cover the sauce with the Monterey Jack cheese. Add the yellow onions evenly over the cheese. Add the carne asada evenly over the onions. Finally, add the fire-roasted Poblano strips over the top of the carne asada.
Bake pizza approximately 10-15 minutes or until heated through and crust is golden brown. Garnish with the cilantro. Serve with a side of your favorite salsa verde, slice and ENJOY!
Carne Asada Marinade (for 2-3 pizzas): Combine 1 Tbsp Chopped Cilantro, ¼ cup Fresh Squeezed Lime Juice, 2 Tbsp Olive Oil, ¾ Tbsp, ½ tsp Red Chili Flakes, 1 1 tsp Paprika, 1 tsp Cumin, ½ tsp Fresh Garlic in a mixing bowl and use a wire whisk to blend. Toss the beef in the marinade to completely coat all surfaces of the beef.
Cilantro Pesto (for 2-3 pizzas): Combine ½ cup Minced Cilantro, ½ tsp Chopped Serrano Peppers, 1 Tbsp Pine Nuts, ¼ tsp Raw Minced Garlic, ¼ tsp Fresh Lime Juice, ¼ tsp Kosher Salt, and 1 Tbsp Parmesan into a bowl and use a wire whisk to blend. Slowly add 2 Tbsp of Olive Oil while whisking. After all of the oil has been added, whisk until a smooth consistency is achieved.