Pizza al Pastor

Start by making the marinade for the pork. Add all of the marinade ingredients, with the exception of the pork chops, into a food processor and pulse to combine it into a smooth mixture.

Next, add a pork chop into a gallon-sized plastic bag. Seal the bag, then with your meat mallet, pound the pork working from the center, outwards. You are going for thinner pork chops here, that is all. When done with the first remove it from the bag and set it on a plate. Repeat with the remaining chops.

Add a bit of the marinade into the bottom of a bread pan, then top with a pork chop. Add some more marinade (just estimate how much marinade you have—you want to have enough to top each chop). Top with another chop, more marinade, and repeat stacking all of the pork chops. Push down onto the chops, then cover the pan with foil and place in the refrigerator for four hours, or preferably overnight.

To cook the pork, preheat your oven to 425 F. Remove the pan from the refrigerator. When oven is heated put the pan into the oven. Cook for about 1 hour, or until the pork is cooked through. Remove pan from oven and set it on a rack. Allow it to cool some, then remove the stacked pork and cut into bite-sized cubes.

Now on to the pizza. Form your dough into about a 14-inch round.

Preheat your oven, and pizza stone if you have one, to 500 F for about 20 minutes.

During this time make the pizza sauce. Put the crushed pineapple and the chipotle peppers into a food processor. Process until you have a smooth consistency.

Using a fork, poke the dough several times. If you have a dough docker, well, then use that by all means. Place the dough onto the pizza stone and cook for about 8 minutes, then slide the stone out of the oven and start building your pizza.

Spread the chipotle/pineapple pizza sauce onto the pizza dough. Then cover with the cheese. Add as much cubed pork as you would like, then add the diced onions, then add more cheese. Place it back into the oven for about 20 minutes, or until the cheese is nicely melted. Remove it from the oven, and top with the tomatoes, fresh cilantro and crushed tortilla chips if desired.

This pizza has that great sweet, smoky heat from the chipotle marinade and sauce. Then you get that great pork, along with the onions, fresh cilantro and tomatoes. I love a great Mexican pizza but this one took that idea over the top. I hope you enjoy!