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Ingredients
- 16 ounces prepared pizza dough, store-bought or homemade
- 12 ounces Oaxaca or mozzarella cheese, shredded
- 2 ounces ground pork breakfast sausage, pulled into bite sized pieces
- ½ cup grilled pineapple slices
- 2-3 tablespoons Tenayo Al Pastor Barbecue Sauce
- ¼ cup sliced pickled red onions
- Fresh cilantro, chopped
- Crumbled cotija cheese, optional
- Lime wedges
Instructions
- Preheat oven with a pizza stone to 500 degrees F.
- Roll out the pizza dough into a large circle about 1/4 inch thick on a floured work surface. Transfer the pizza to a pizza peel lined with parchment paper. Top dough with shredded cheese, leaving a 1/4-inch border. Layer on the sausage and grilled pineapple then drizzle with barbecue sauce.
- Slide the pizza with the parchment onto the pizza stone. Bake until the cheese is melted and the crust is golden, 8 to 10 minutes.
- Remove from oven and sprinkle with the pickled red onions, cilantro, and cotija cheese, as desired. Serve with lime wedges
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