This recipe can be found at El Restaurante.
Recipe and photo courtesy of V&V Supremo
Makes 1 pizza
The Salsa Verde Braised Pork:
1½ lbs. pork shoulder, diced
2 T. vegetable oil
Salt to taste
Pepper to taste
3 c. salsa verde
Place large skillet over high heat. Add vegetable oil. When almost smoking, add pork and sear until browned. Season with salt and pepper. Add seared pork and salsa verde to a pot of water. Bring to a boil, reduce heat and simmer (partially covered) until pork is tender. Add water to pot if mixture starts to stick, or gets too thick
The Pizza:
1 T. olive oil
1 flatbread (6x12 inch size)
6 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®
8 oz. Salsa Verde Braised Pork
2 green onions, diced
3 radishes, minced
½ c. chopped cilantro
½ c. seeded, diced tomatoes
1 T. fresh lime juice
¼ t. kosher salt
Preheat oven to 400°F. Spread braised pork with sauce on flatbread. Top with cheese. Bake for 10 minutes, or until cheese is melted and somewhat brown. Remove from oven.
Whisk lime juice and salt together in bowl. Add green onions, radishes, cilantro, and diced tomato. Mix. Cut flatbread into serving portions, top each piece with lime-dressed vegetables.