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Barbacoa Pizza
Prep
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This Barbacoa Pizza is loaded with bold flavor thanks to Spanglish Asadero Barbacoa seasoning and combines everything you love about tacos with a crispy Sicilian-style pizza crust.
Ingredients
- 1 (12x18) Sicilian pizza crust homemade or store bought (or your favorite pizza dough)
- 1½–2 lbs chuck roast
- 1 packet Spanglish Asadero Barbacoa Seasoning
- 12 oz fresh Oaxaca cheese, shredded
- 1 jalapeño, thinly sliced
- ½ white onion, diced
- 1 avocado, diced
- ⅓ bunch cilantro, chopped
- 4 oz Cotija cheese or queso fresco
Garlic Lime Cream Sauce
- 1½ cups heavy cream
- 1 tbsp Spanglish Asadero Garlic Lime seasoning
Barbacoa
Directions
- Cook the chuck roast with the Spanglish Asadero Barbacoa seasoning according to the package directions. Let it cool slightly, then shred.
- To make the cream sauce, combine the heavy cream and Spanglish Asadero Garlic Lime seasoning in a saucepan. Bring to a gentle simmer and cook for about 10 minutes, until slightly thickened. Let cool slightly.
- Drizzle the cream sauce over your pizza crust.
- Sprinkle with the shredded Oaxaca cheese.
- Add about half of the shredded barbacoa (save the rest for tacos, nachos, or burritos!), followed by the diced onion and sliced jalapeños.
- Bake until the crust is golden brown and crispy and the cheese is melted and bubbly.
- Finish the hot pizza with crumbled Cotija cheese, fresh cilantro, diced avocado, the rest of the diced onion and enjoy!
