Have you ever tried the car itas pizza with habanero sauce at California Pizza Kitchen? It's delish and was the inspiration behind this dish. Well, that along with the leftover pork I had in the fridge, pretty good combo I must say...so lets get to it.
Ingredients
1 cup shredded cooked carnitas or pulled pork
1 cup mozzarella or jack cheese (optional)
1/4 cup Queso fresco (optional)
1 psyllium husk pizza crust (recipe here)
1 Serrano Chile
1/4 Seeded Habanero (more or less to taste)
1 avocado or 1/2 cup sour cream (choose your poison)
1 tablespoon olive oil
1/4 bunch cilantro
1/2 teaspoom cumin
Sea salt to taste
1 Lime
1/4 cup chopped onion (optional)
Directions
In a blender, mix avocado (or sour cream), olive oil, most of your cilantro (reserve some for garnish), both of your chiles, and spices. This is your green sauce.
Pour 1/2 of your green sauce on pizza crust.
Layer carnitas and mozzarella cheese.
Bake or broil until cheese is melted (I usually broil on high for 5-10 min or so)
Remove from oven.
Garnish with the remaining green sauce, cilantro, onion, and Queso fresco.
Squeeze lime juice over it at serving.
Enjoy!
Ingredients
1 cup shredded cooked carnitas or pulled pork
1 cup mozzarella or jack cheese (optional)
1/4 cup Queso fresco (optional)
1 psyllium husk pizza crust (recipe here)
1 Serrano Chile
1/4 Seeded Habanero (more or less to taste)
1 avocado or 1/2 cup sour cream (choose your poison)
1 tablespoon olive oil
1/4 bunch cilantro
1/2 teaspoom cumin
Sea salt to taste
1 Lime
1/4 cup chopped onion (optional)
Directions
In a blender, mix avocado (or sour cream), olive oil, most of your cilantro (reserve some for garnish), both of your chiles, and spices. This is your green sauce.
Pour 1/2 of your green sauce on pizza crust.
Layer carnitas and mozzarella cheese.
Bake or broil until cheese is melted (I usually broil on high for 5-10 min or so)
Remove from oven.
Garnish with the remaining green sauce, cilantro, onion, and Queso fresco.
Squeeze lime juice over it at serving.
Enjoy!