Verde Verde Pizza
- Level: Advanced
- Total: 10 hr 5 min (includes chilling and resting time)
- Active: 1 hr
- Yield: 1 pizza
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 281
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 43 mg
- Sodium
- 425 mg
- Level: Advanced
- Total: 10 hr 5 min (includes chilling and resting time)
- Active: 1 hr
- Yield: 1 pizza
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 281
- Total Fat
- 16 g
- Saturated Fat
- 4 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 15 g
- Cholesterol
- 43 mg
- Sodium
- 425 mg
Ingredients
Poolish:
Dough:
Roasted Pork Green Chili:
Salsa Verde:
Verde Verde Pizza:
Directions
- For the poolish: The night before, mix the flour, water and yeast in a bowl using your hands until all the flour is absorbed and a thick sticky dough forms. Clean off as much from your hands as possible. Cover the bowl with plastic wrap or a lid fitted to the bowl and place in the refrigerator for 8 to 24 hours.
- For the pizza dough: Mix the water, poolish and flour in a stand mixer. Mix for about 5 minutes on low speed, then turn off the mixer and let rest for 30 minutes.
- Add the oil and salt to the dough and mix for an additional 5 minutes to incorporate. Let rest an additional 30 minutes. Place in a lightly greased container and store in the fridge or leave at room temperature until ready to use, up to 3 hours.
- For the roasted pork green chili: Preheat the oven to 300 degrees F.
- Place the pork, chiles, jalapeños, garlic, tomatillos, onion, salt and stock or 1 quart water in a large roasting pan or a large Dutch oven with a lid that fits well. (This recipe can also be done in a slow cooker.) Cover (if using a roasting pan, use foil to seal everything in) and place in the oven. Cook until the pork is falling apart, 8 to 12 hours. Remove the pork from the pot, then puree the green chili. Add the meat back to the liquid.
- For the salsa verde: Add the arugula, oil, vinegar, chile flakes, salt, carrot tops and garlic to a high-powered blender or blend with an immersion blender until very smooth.
- Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour. (If you don’t have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.) Preheat the oven to 500 degrees F.
- For the verde verde pizza: Press half the dough with your fingers until it’s as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust (save the remaining dough for another use). When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan). Spread the sauce from the chili on the pizza crust, then add the cheeses, pork from the chili and Parmesan. Slide it from the peel to the hot stone (or transfer the pan to the oven). Bake until the crust is crisp and golden, 8 to 12 minutes. Top with the salsa verde, fresh chopped herbs and chile flakes.
Cook’s Note
For the green chili: The recipe is quite large and yields plenty of extra, which can then be frozen in resealable plastic gallon bags or repurposed for various other recipes. Frozen green chili can simply be thawed and reheated for use at a later time. Some of our favorite suggestions for repurposing the extra include burritos (breakfast or otherwise, inside or smothered on top), tacos, as an additional topping/dipper for a burger or sandwich, or as a base you can incorporate into your favorite chili recipe.
