Barbacoa Pizza

Ingredients

• 1 (12 to 14-ounce) frozen pizza dough ball, thawed and at room temperature
• Flour, as needed to roll out dough ball
• Olive oil, as needed for brushing pizza pan and dough
• ¼ cup prepared guajillo red chile sauce
• 1½ to 2 cups Rumba Meats® Beef Cheek Meat left-over shredded barbacoa beef in pan juices (see recipe) https://rumbameats.com/recipe/tacos-de-barbacoa
• 1¼ cups shredded Oaxacan cheese
• Salsa verde or salsa roja
• Chopped onions
• Diced avocado
• Nacho-sliced pickled jalapenos

Instructions

1. Optional: Place a pizza stone (or a large, inverted cast iron skillet) on the middle rack of the oven for a crispier crust.
2. Preheat oven to 500ºF for at least 30 minutes before baking pizza.
3. Brush pizza pan with oil.
4. On a lightly floured work surface, flatten dough with your hands into a large flat disk. Roll out the dough into a 12-inch circle. If dough starts to shrink back, cover with a towel and let rest 5 minutes and then continue rolling out dough, working from the inside out, rotating the dough occasionally to form a round pizza.
5. Transfer the dough to an oiled pizza pan. Reshape dough, as needed. Don’t worry if the dough is not perfectly shaped. You want this pizza to have a handmade pizzeria appearance. Brush dough lightly with olive oil.
6. Using the back of a large spoon spread red chile sauce evenly over dough, leaving a 1-inch edge around the rim.
7. Top evenly with shredded barbacoa and shredded cheese.
8. Place pizza pan in preheated oven directly on hot pizza stone (or inverted skillet), if desired, and bake for 18 to 20 minutes until crust is golden and cheese is bubbly.
9. Using oven mitts, remove pizza and let cool for several minutes before transferring it to a large cutting board.
10. Using a pizza wheel, slice pizza into 8 slices.
11. Top pizza with choice of your favorite toppings, such as salsa verde or salsa rojo, pickled jalapenos, white onions, and avocado.