Ingredients
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 3-4 pounds chuck roast
- 2 tablespoons canola oil
- 2 1/2 cups orange juice
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 jalapeno, thinly sliced
- 1 ball pizza dough, homemade or storebought
- 1/4 cup semolina or yellow cornmeal
- 1 cup tomatillo salsa
- 12 ounces mozzarella, thinly sliced
- 2 green onions, sliced
- 1/4 cup chipotle avocado mayonnaise
- Diced avocado, for serving
Preparation
Step 1
To make the spice rub, combine chili powder, cumin, oregano and salt in a small bowl.
Sprinkle the spice rub over the chuck roast, rubbing in thoroughly on all sides.
Heat canola oil in a Dutch oven or large pot over medium high heat. Add chuck roast and sear both sides until browned, about 2 minutes per side. Add orange juice. Cover and roast until tender and falling apart, about 3-4 hours.
Remove the chuck roast from the Dutch oven and shred the meat before returning to the pot with the juices.
Heat olive oil in a medium skillet over medium high heat. Add onion, bell pepper and jalapeno and cook until tender and golden, about 5-6 minutes.
Preheat oven to 475 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.
Working on a surface that has been sprinkled with semolina or cornmeal, roll out pizza dough into a thin rectangle. Transfer to prepared baking sheet or pizza pan.
Spread tomatillo salsa over the top, leaving a 1-inch border. Top with mozzarella and onion mixture.
Place into oven and bake for 12-15 minutes, or until the crust is crisp and brown on the bottom and the cheese is melted on top.
Top with shredded carnitas, chipotle avocado mayonnaise, green onions and avocado.
Cut the pizza into squares and serve immediately.