Chili Verde Pizza on Roasted Garlic Crust
Bread Machine Roasted Garlic Crust:
2 cups beer
6 cups flour
2 tsp. salt
4 tablespoons olive oil
2 tablespoons sugar
1 head roasted garlic, pulp squeezed out
4 tsp. instant yeast
Place the beer, roasted garlic, and salt in the bread machine first followed by the flour then sugar and yeast. Set on dough function. Bake at 450 degrees for 15 minutes when topped with chili verde.
Chili Verde Sauce:
3/4 lb. pork tender loin
2 Tablespoons olive oil
3/4 lb. tomatillos
1 head roasted garlic, pulp squeezed out
1(4oz. ) can diced green chilies
1 yellow onion, diced
1 poblano, stemmed, seeded, diced
1-2 jalapenos, to taste. Seeded and diced
1 green bell pepper, seeded, julienned
1 1/2 tsp. oregano
1 tsp. cumin
1 tablespoon coriander seeds, crushed and soaked in water for 15 minutes , then drained
Salt and pepper, to taste
8 oz. shredded Queso Fresco
1/4 cup fresh cilantro, chopped
In a oven set at 375 degrees, roast the tomatillos until caramelized. Remove from oven and set aside.
Cut the tender loin in small pieces. Season with salt and pepper. Heat 1 tablespoon olive oil in a pot with heavy bottom. Brown the pork in batches until nearly cooked through. Remove from pot and set aside. Add the remaining tablespoon olive oil; stir in the onions and saute until fragrant. Add the roasted tomatillos,roasted garlic, pepper, chilies and spices. Cook over medium heat until fragrant and add back the meat. Simmer until pork is cook through and the flavors have married. Add salt and pepper, to taste. Remove from heat and allow to cool enough to handle.
Divide the dough into 2 pieces. Roll out each piece. Divide the chili verde mixture between the crusts. Divide the shredded cheese equally among the two pizzas. Brush the outside edge of the crust with olive oil. Bake in preheated oven for 12-15 minutes preferably on a pizza stone, until crust is golden and cheese is melted. Remove from oven and sprinkle with fresh cilantro.
