Salsa Verde Chicharrón Pizza

Welcome to the robust flavors of authentic outdoor cooking. Today, we bring you a recipe straight from the ingenuity of El Confe—a beloved culinary artist who never fails to enchant your taste buds. This Smoky Grilled Pork Crackling Pizza with Green Salsa is a delightful fusion of crispiness and smokiness, with a tang of green salsa that will transport you straight to a rustic campfire under the stars. It's the perfect blend of tradition and innovation, ready to be served right from your grill!

Ingredients:

- 1 premade pizza dough (rectangular and preferably pizza-specific)

- 1 cup of green salsa (tomatillo-based with hints of red tomato and avocado, if available)

- 2 cups of a cheese blend (choose from Oaxaca, mozzarella, manchego, American, or quesadilla cheese)

- 1 cup of finely chopped pork crackling (chicharrón doradito)

- A sprinkle of finely chopped onion for garnish

- Optional: additional green salsa with avocado for garnish

Equipments:

- Outdoor grill

- Steel pan suited for pizza

- Pizza stone (for even heat distribution)

- Charcoal and lighter

- Grill thermometer (if available)

- Knife and cutting board

- Cheese grater (if needed)

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4-6

Instructions:

1. Begin by activating your charcoal and aiming for an internal grill temperature exceeding 400 degrees Fahrenheit. Ensure the air vents are open for proper airflow.

2. While the charcoal is igniting, take the premade pizza dough and spread it out onto a steel pan, cutting away any excess with a knife. Use the excess dough to add a cheese-stuffed crust by placing cheese along the edges, folding over the dough, and pressing gently to secure.

3. With the charcoal ready and the grill hot, place the pizza stone on the grill grate and close the lid to heat the stone for consistent cooking.

4. Carefully place the steel pan with the dough onto the preheated pizza stone and partially cook for about 8 minutes, just until the dough starts to set.

5. Remove the pan from the grill (temporarily) and start assembling your pizza. Spread the green salsa evenly over the pre-cooked dough.

6. Sprinkle a generous layer of your cheese blend over the salsa base.

7. Distribute the chopped pork crackling evenly on top of the cheese and finish with another light sprinkle of cheese to help bind the toppings.

8. Return the pizza to the grill on the pizza stone, close the lid, and cook for another 10-15 minutes, checking occasionally until the crust is golden and the cheese has melted.

9. Once cooked, carefully remove the pizza from the grill, use a knife or spatula if needed to ensure it doesn't stick.

10. Garnish with fresh onion and an optional drizzle of avocado green salsa before serving.

Cooking Tips:

- If you don't have a grill thermometer, you can gauge the temperature by holding your hand where the smoke exits the grill—if you can hold it comfortably for about four seconds, the temperature is near 400 degrees Fahrenheit.

- No need for oil or butter in the pan, as the pizza should not stick if properly heated.

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This recipe was brought to life by El Confe and can be explored further on their YouTube channel at https://www.youtube.com/@Confe28

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Salsa Verde Chicharrón Pizza