Barbacoa Pizza
This Barbacoa Pizza turns rich, slow-cooked barbacoa into a bold, unexpected pizza night favorite. A crispy Sicilian crust is topped with a creamy garlic lime sauce made with Spanglish Asadero Garlic & Lime Seasoning, then loaded with shredded Oaxaca cheese, tender barbacoa seasoned with Spanglish Asadero Barbacoa Seasoning, and fresh jalapeños and onion. Finished with crumbled Cotija, avocado, and fresh cilantro, every slice delivers rich, smoky, and creamy flavor.
A fun, creative twist on pizza night, this recipe is perfect for using up leftover barbacoa or trying something bold and new for your next gathering.
This Barbacoa Pizza turns rich, slow-cooked barbacoa into a bold, unexpected pizza night favorite. A crispy Sicilian crust is topped with a creamy garlic lime sauce made with Spanglish Asadero Garlic & Lime Seasoning, then loaded with shredded Oaxaca cheese, tender barbacoa seasoned with Spanglish Asadero Barbacoa Seasoning, and fresh jalapeños and onion. Finished with crumbled Cotija, avocado, and fresh cilantro, every slice delivers rich, smoky, and creamy flavor.
A fun, creative twist on pizza night, this recipe is perfect for using up leftover barbacoa or trying something bold and new for your next gathering.
Ingredients
1 (12x18) Sicilian pizza crust, homemade or store-bought
1½–2 lb 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
For the Garlic Lime Cream Sauce
1½ Cups heavy cream
Instructions
Cook the chuck roast with the Spanglish Asadero Barbacoa seasoning according to the package directions. Let 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 the 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, and the remaining diced onion. Enjoy!
